These chocolate peanut butter M&M balls are the treat of your dreams

1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed in a large bowl until creamy – about 2 minutes. Add the peanut butter, vanilla, and salt. Beat on high until combined and creamy. Add the confectioners’ sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet crumbly. Using a rubber spatula (or your hands), work the M&M’s into the peanut butter dough.
3. Begin rolling peanut butter dough into 1-inch balls and place on the baking sheet. You should have about 32-35 balls total.
4. Chill peanut butter balls in the refrigerator for 1 hour or until firm. During the last few minutes of the chilling time, begin melting the chocolate.  If using a microwave to melt the chocolate: place it in a medium heat-proof bowl. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
5. Remove peanut butter balls from the refrigerator and dip them in the chocolate (if you have one, use a dipping tool).
6. Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving.
7. Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.

Now, who’s heading for the kitchen right about now?!

(Recipe via Sallysbakingaddiction.com)