You’ll love these, too.
Not least of all because they only have 5 ingredients (count ’em — five) AND they happen to be vegan. I can’t even remember the last time I ate and loved a vegan dessert. Generally speaking, I show up for butter.
But these chocolate enrobed golden nuggets of joy are everything I want in a dessert:
Peanut butter and dark chocolate.
Simple, rich, satisfying.
Sweet with a little bit of salt.
Like my Peppermint Patties, this recipe calls for tempering your chocolate. Because tempering chocolate sounds way more intimidating that it actually is, I’m going to reiterate that you are more than welcome to use those handy melty wafers, just know that they probably won’t be vegan. Or have quite the same taste or texture.
The recipe below is for the vegan, tempered chocolate version. Should you decide to go the melty wafer route, just heat the wafers in a microwave safe bowl until melted and dip your patties.
- 1 16 ounce jar creamy peanut butter
- 2 cups powdered sugar
- 1 cup crushed saltine crackers (a little over half a sleeve of crackers)
- 16 ounces good quality dark chocolate
- course sea salt
- To make the patties, combine the peanut butter, powdered sugar, and crushed saltines in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until everything is incorporated and has started to form a shaggy ball.
- Roll tablespoon-sized portions of the peanut butter mixture into a ball and then flatten slightly to create a patty. Place on a parchment lined baking sheet or counter. Repeat until you've used all the mixture (mine made about 40 or so patties).
- To temper the chocolate, chop or grate the chocolate into small pieces. Place roughly 75% of the chocolate (it doesn't need to be exact) in a microwave safe container (I like to use a glass bowl). Microwave the chocolate uncovered at 50% power for one minute at a time, stirring with a plastic spatula in between, until almost melted. It took me 4 minutes total to mostly melt the chocolate. It may take a few more or a few less minutes depending on the power of your microwave. When the chocolate is mostly melted but you still have a few solid pieces, stop microwaving and stir gently with the spatula until the chocolate has melted.
- At this point, use your thermometer to take the temperature of the chocolate. It should be around 115 degrees. You want to be careful not to overheat your chocolate and you might want to take its temperature in between microwave sessions to ensure that it doesn't ever go above 120 degrees. If your chocolate gets too hot, it "seizes" and isn't generally recoverable.
- When your chocolate is melted and around 115 degrees, add a handful of the reserved chocolate, or "seed", to the melted chocolate, stirring until completely melted. Repeat until the reserved chocolate is all incorporated. This process usually takes me around 15 minutes. Once all the seed chocolate has been incorporated, take the temperature of the chocolate again. It should be around 88 degrees. Your chocolate, at this point, is tempered and you can begin working with it, as described below. If it is too warm, keep stirring until it comes down to 88 degrees.
- I find it easiest to use my hand to dip these patties, but you can also use a fork to dip the patties and tap off the excess chocolate. If you want to go the hand route, use your non-dominant hand to place a patty on top of the chocolate. Gently push the patty just under the surface of the chocolate with the index finger of your dominant hand. Then using your thumb on the underside of the patty and index finger on top, gently pinch the patty and pull it out of the chocolate. Let some of the excess chocolate drop off and lay the patty on a piece of parchment paper. Use your chocolate-y index finger to gently draw a swirl in the chocolate on the top of the patty, starting from the outside edge and working your way in. Repeat until you've dipped every patty, stopping every once and awhile to sprinkle the patties with sea salt before they've completely hardened.
- Depending on how fast you're able to work, you may need to reheat your chocolate to keep it around 88 degrees. If you feel the chocolate starting to stiffen near the sides of the bowl, it's time to pop it in the microwave, on 50% power, for 30 seconds at a time until it's reached 88 degrees.