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Line a baking sheet with waxed paper and set it aside.
Beat together peanut butter and butter using a stand mixer with a paddle attachment or a hand mixer until combined.
Add the powdered sugar, salt, and vanilla. Beat until combined. Scrape down the bowl as you go to make sure everything is mixed evenly. The mixture might be a little crumbly. It should form a smooth ball that holds together when you squeeze it in your hand. If it is too crumbly, you can add some more peanut butter. If it is too liquidy, you can add some more powdered sugar.
Scoop about 2 tablespoons of the peanut butter mixture and form it into a diamond shape. Place it on the prepared baking sheet. Repeat this until you have used up all of your peanut butter mixture. Cover the baking sheet with plastic wrap and place it in the refrigerator until the balls are firm, about one hour.
Melt the dark chocolate in a small bowl in the microwave, stirring the chocolate every 30 seconds. If the chocolate is too thick to create a smooth coating on the peanut butter balls, you can stir in a small amount of oil to thin it out.
Dip the peanut butter balls in the dark chocolate, scraping the bottom of the dipped ball on the side of the bowl to remove excess chocolate. Place the dipped ball back on the parchment sheet, making sure that it is not touching the other balls.
Let the chocolate set at room temperature or in the fridge.
Melt the white chocolate in the microwave, stirring every 30 seconds. If you are using white candy melts, melt according to the directions on the package. Fill a disposable pastry bag or a ziplock bag with the melted chocolate. Cut a small opening in the tip of the bag. If you are unsure what size to cut, make it as small as possible and test it out on a piece of parchment paper. You can always cut more off if it is too small.
Pipe the decorations on the football using the melted chocolate. Keep in mind that it will be cleaner if you do not touch the tip of the piping bag to the football. Hold the piping bag slightly off the football and let the white chocolate drop onto the ball as you move the piping bag along. Pipe two slightly curved lines on the edges of the footballs. In the center, pipe one long line with three small lines across it to create the laces. Let the white chocolate set at room temperature or in the fridge.
These are best served chilled and can be stored in the refrigerator in an airtight container for about a week.