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- 2 Cups sifted powdered sugar, plus extra for rolling
- 7 Tablespoons soft butter
- 9 Tablespoons peanut butter
- 1/4 Cup cream
- 1/4 Teaspoon salt
- Maldon salt (optional)
- One 12-ounce bag semisweet chocolate chips
- 2 Teaspoons canola oil
Place the powdered sugar and butter into a bowl. Using clean hands, rub the butter into the powdered sugar until it is completely incorporated. Add the remaining ingredients and knead together until well incorporated. The dough should be a bit sticky but manageable.
Wrap in plastic and refrigerate 30 minutes. Place on a smooth surface sprinkled with powdered sugar. Sprinkle the top of the dough with more powdered sugar to prevent sticking. Roll the dough out so that it is ¼-inch thick.
Refrigerate another 30 minutes and then cut out the dough into squares and place on a baking sheet lined with parchment paper. Any scraps can be kneaded back together, re-rolled, and cut.
Place in freezer for 30 minutes to overnight.
Once frozen and you're ready to coat in chocolate, melt the chocolate and canola oil together over a double-boiler. Dip the peanut butter squares into the chocolate and garnish with maldon salt if using.