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- 6 slices bacon, cooked and 1/2 cup reserved grease, room temperature
- 1-1/2 cups creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 cups sifted powdered sugar
- 12 oz. semisweet or dark chocolate, chopped
- 2 Tbsp shortening
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove to let drain on a paper-towel lined plate and reserve 1/2 cup of the bacon grease. Crumble the bacon once cooled.
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, butter, bacon grease, and vanilla. Add powdered sugar a half cup at a time to reach desired consistency, then use hands to form a smooth stiff dough. Refrigerate for a couple minutes if necessary.
- Shape into balls using approximately 2 teaspoons of dough for each ball (about 3/4-inch diameter). Dust hands with more powdered sugar if needed to prevent dough from sticking. Place on prepared pan, insert a wooden toothpick, and place in the refrigerator for at least 30 minutes.
- Melt chocolate and shortening together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, sprinkle with crumbled bacon if desired, and repeat with remaining balls.
- Refrigerate for 30 minutes to set. Carefully remove toothpicks and serve or store in refrigerator. Remove 30 minutes prior to serving.