Note:
- Store in an airtight container in the refrigerator for up to 7 days or freeze in a freezer bag for up to 3 months.
- Jif creamy peanut butter was used in this recipe and I have never tested it with all-natural peanut butter.
- Chocolate chips may be used in place of the melting wafers. Add ½ teaspoon of coconut oil to every cup of chocolate chips for smoothness.
- There will be excess chocolate remaining since you need to be able to dip these balls almost fully without covering the tops, so you need the chocolate to be deep enough at all times for the balls to sink in.
- Don’t let the balls sit out too long before dipping because they can start to sweat and it will make it hard for the chocolate to stick.
- Do not freeze for more than 30 minutes prior to dipping. Place in the refrigerator if not ready to dip.
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