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In a mixing bowl with a paddle attachment or using a hand mixer, combine the peanut butter and crushed saltines. Mix well until combined, add the vanilla extract, 1 cup of the powdered sugar and sea salt. It will begin to form a dough. Add the remaining 2/3 cup of powdered sugar as needed until the dough is sticky but mold-able. |
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Remove from mixer and lay the dough on a plastic wrap covered surface and kneed with your hands (ideally using food handling gloves). Take tablespoon sized chunks of dough and form into balls, then lay on a plate, pressing into a disc shape. Continue until you are finished. Freeze the peanut butter discs for about 1 hour and keep frozen until you are ready to dip in chocolate. |
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Prep a baking sheet lined with parchment paper.
Temper the chocolate by adding half (1 cup) to a microwave safe bowl and heating for 1 minute, stopping each 20 seconds and stirring. Then, add the remaining half of the chocolate and stir vigorously until it is all melted. If needed, reheat for just 5 seconds at a time until the chocolate is smooth. |
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Dip each disc into the chocolate, cover completely and then remove with a fork, tapping to remove access chocolate. Place on parchment paper and make a circular swirl pattern on the top of the chocolate with your finger. Then top with fleur de sel or finishing sea salt flakes. They should set up firm at room temperature within just minutes since they are cold. They can be stored at room temp or in the fridge in an air tight container. |
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