(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Beat the confectioners' sugar, peanut butter, Country Crock®, vanilla and salt with an electric mixer in a medium bowl until well combined.
Scoop balls, about one tablespoon in size, and arrange them on a baking sheet. Chill in the refrigerator.
Microwave white chocolate in 30-second increments, stirring frequently, until the mixture is completely melted and smooth. (I used a glass Pyrex measuring cup to melt the white chocolate, which made it easier to pour chocolate into the cupcake cups). Add food coloring until desired color is achieved.
Line 12 mini-cupcake cups with paper or foil liners. Pour a thin layer of white chocolate in each cup. Chill until set.
Once the chocolate is hard, place a peanut butter ball in each cup. Pour the remaining chocolate over the peanut butter, covering completely. Chill until hard. Serve chilled.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.