In a medium bowl, combine peanut butter, powdered sugar and vanilla. Mix until all of the powdered sugar is no longer visible. Pop in the fridge for 10 minutes. This will help to partially harden the peanut butter mixture. Prepare a baking sheet with wax paper. Using a small cookie scoop, scoop peanut butter mix into your hand and roll into a nice ball. Repeat process until you have used up all of the peanut butter mixture. Place tray in the freezer for 10 minutes. This is a multi step freezing process. After the first 10 minutes, remove tray working quickly - gently reroll all balls to reform. You will notice especially that the last balls you placed on the tray may have more of a flat bottom than the others. Pop tray back in the freezer for an additional 10 minutes. Roll each ball once again and place tray back in the freezer.
At this point begin melting your base chocolate - I used a brown milk chocolate. You can find a variety of colors of chocolate wafers at your local craft store. Fill a disposable pastry bag 3/4 full with wafers. Twist end and fold under, placing in the microwave. Heat in 30 second intervals at 50 % power, squeezing the bag after each 30 seconds. Continue heating with this method until all chocolate has melted. Let the chocolate cool for 1-2 minutes.
Snip off the tip of the pastry bag. Fill mold cavities 2/3 full. Work with two or three cavities at a time. After filling with chocolate, take a peanut butter ball and push down causing the chocolate to fill up to the edge and around the ball. Repeat until all cavities have been filled. If using one mold, you will need to repeat this process after fully making 1 batch of pb bites - or purchase 2 molds. Pop the tray in your freezer for 15 minutes or until the chocolate has fully set and the base of your pb bite pops out easily from the mold. *Do not remove tray from freezer yet*
Repeat melting process in a bowl with second chocolate color, 30 second intervals at 50 % power. Stir after each 30 seconds and heat again until the chocolate is fully melted. Cool for 1 minute prior to using. Remove 2 or 3 pb bites at a time from freezer. Grasp base of the pb and dip upside down into the second chocolate color. Make sure to get the entire peanut butter ball coated well in chocolate and pushed up to the base chocolate. Top with nonpareils or sprinkles. Repeat process until finished. Pop back in the freezer for 15 minutes. Transfer to an airtight container and store in the fridge.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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