I pictured in my head a beautiful display of chocolate covered peanut butter “slicks,” or discs, hand painted with additional peanut butter, neatly arranged just so against a chocolate leaf filled with peanut butter balls.

Obviously, per the photos, this “beautiful display” did not pan out exactly as planned.

First of all, no matter what Martha Stewart says, painting chocolate on cabbage leaves to create petal perfect chocolate leaves does not work.

Second of all, “painting chocolate” upon super chilled peanut butter discs is impossible – the chocolate cools too quickly.

Today was a clear indication I’m no candy maker.
However, despite the less than ideal photo display, we all know that nothing – got that: nothing – tastes better than peanut butter and chocolate!

Chocolate Peanut Butter Slicks

1/2 cup butter, room temperature
1 1/2 cups smooth peanut butter (sorry guys, this time all-natural is not the best choice)
1 tsp. vanilla extract
1/2 tsp. sea salt
3-4 cups powdered sugar
2 cups semi-sweet chocolate chips (or any type of chocolate to melt down)
1 Tbs. butter

Using a food processor or electric beaters, process the butter, peanut butter, vanilla, and sea salt until smooth. Add the powdered sugar 1 cup at a time in order to reach a cookie dough consistency.

For slick discs, roll out the dough between two sheets of parchment paper and cut into preferred sized rounds using round cookie cutters or biscuit cutters. For ball, or the “buckeye” effect, simply roll the dough into 1″ diameter balls.

Cover and chill.

Meanwhile, melt the chocolate and additional 1 Tbs. of butter in a small bowl placed over a pot of boiling water. Stir constantly.
Once the chocolate has completely melted, remove from heat.
Drizzle the slicks with chocolate and/or dunk the balls. Get creative. There’s no wrong way to do peanut butter and chocolate!