- 4 tablespoons (2 ounces) butter, softened to room temperature
- 1 cup peanut butter, smooth or chunky (not natural)
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tbsp + 1 tsp milk
- 8 ounces chocolate candy coating
- 2 ounces white candy coating
1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.
2. Place the peanut butter and softened butter in the bowl of a large stand mixer fitted with a paddle attachment. (Alternately, you can place them in a large bowl and use a hand mixer.) Mix on medium speed until creamy and well-combined, scraping down the sides of the bowl several times.
3. Stop the mixer and add the powdered sugar, cocoa, salt, and vanilla. Turn the mixer to low and mix until the peanut butter is well-distributed. Stop the mixer and scrape down the sides very well, and mix again on low. At this point the mixture will look very dry and crumbly.
4. Add the milk and mix on low, continuing to mix until the candy moistens and comes together, scraping down the sides of the bowl as necessary. (This may take a few minutes.) Once it has come together, squeeze some of it into a ball in your hands to check the texture. It should hold together smoothly, without cracking or crumbling, but not be too moist. If necessary, add a little more milk, a half-teaspoon at a time, to get a consistency that you can comfortably work with and mold.
5. Using a teaspoon or a small candy scoop, form the candy into 26 balls and place them on the foil baking sheet. Elongate each ball and pinch the ends into points, so that they are football-shaped. The footballs should be approximately 1.5 inches long and 1 inch wide. (You can vary the size to get fewer or more footballs out of the recipe.) Continue until all the candy is formed into footballs. Refrigerate while you prepare the chocolate candy coating.
6. Place the chocolate candy coating into a microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until completely fluid and free of lumps.
7. Using a fork or dipping tools, dip a football into the melted candy coating, submerging it completely. Remove it from the coating and allow excess to drip back into the bowl. Replace the dipped football on the foil-lined baking sheet, and repeat with remaining footballs and candy coating. Return the footballs to the refrigerator to set while you prepare the white candy coating.
8. Place the white candy coating into a small microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until completely fluid and free of lumps. Scrape it into a pastry bag fitted with a small round tip, or a Ziploc bag. Cut a tiny hole in the corner of the bag to pipe the chocolate.
9. Decorate the footballs by drawing white circles around the edges, and laces in the middle of the balls. Allow to set completely. If desired, you can cut the excess pooled chocolate from the base of the footballs to make them look neater. Footballs can be stored in an airtight container in the refrigerator for up to two weeks. Bring to room temperature before serving.