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1. Bring a large pot of water to a boil, add the salt, then add the pasta and cook until just past al dente so the pieces are tender but still hold their shape.
2 cup short pasta (elbow, shell, or penne),
1 tsp salt
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2. Drain the pasta well, spread it out on a tray, and let it cool until just warm and mostly dry on the surface, about 10 minutes.
2 cup short pasta (elbow, shell, or penne)
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3. Line a baking sheet with parchment paper and lightly brush or rub it with neutral oil to prevent sticking.
1 tsp neutral oil (for tray)
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4. In a heatproof bowl, combine the peanut butter, chocolate chips, powdered sugar, milk, vanilla extract, and fine sea salt.
0.8 cup smooth peanut butter,
1 cup semi-sweet chocolate chips,
0.5 cup powdered sugar,
0.2 cup milk (or cream),
1 tsp vanilla extract,
0.2 tsp fine sea salt
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5. Set the bowl over a saucepan of gently simmering water or microwave in short bursts, stirring often, until the chocolate is melted and the mixture is smooth and glossy.
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6. Add the cooled pasta to the warm peanut butter-chocolate mixture and fold gently until every piece is evenly coated and no dry spots remain.
2 cup short pasta (elbow, shell, or penne),
0.8 cup smooth peanut butter,
1 cup semi-sweet chocolate chips,
0.5 cup powdered sugar,
0.2 cup milk (or cream),
1 tsp vanilla extract,
0.2 tsp fine sea salt
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7. Using a spoon, drop small mounds of the coated pasta onto the prepared baking sheet, shaping them into tight clusters so they hold together.
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8. If using, sprinkle the tops with crushed salted peanuts, then refrigerate the tray until the bites are firm and set, about 45 to 60 minutes.
0.2 cup crushed salted peanuts (optional garnish)
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9. Once firm, lift the pasta bites off the parchment and serve chilled or at cool room temperature; store leftovers in an airtight container in the fridge.
