Peanut Butter Balls

During the holiday season I intend to stray from our path of New England recipes in order to bake the family favorites from my childhood. Peanut butter balls are a staple in my mother’s holiday baking and after a few years of my own attempts, I finally mastered this recipe. I use a melon-baller to make evenly sized balls from the dough.

Servings: 50 peanut butter balls

   1/2 cup (1 stick) butter
   1/4 cup vegetable shortening

   1 cup peanut butter
   1 tsp. vanilla extract
   2-½ cups confectioners’ sugar
   1 cup semi-sweet chocolate chips

Make dough
Melt butter and peanut butter over medium heat. Add vanilla and confectioners’ sugar and stir. Remove from heat and roll mixture into 1-1/2-inch diameter balls.

Refrigerate dough
Places balls on cookie sheet, cover with plastic wrap, and refrigerate until firm, approximately 2 hours. Make the chocolate coating. Melt chocolate and shortening together over very low heat or in a double boiler.

Coat peanut butter balls
Drop balls into melted chocolate a few at a time. Remove balls once coated, by stabbing with a toothpick. Place chocolate covered balls into miniature paper cups. Use additional drops of chocolate to cover hole left by toothpick. Refrigerate until firm.

Keep refrigerated or frozen until ready to serve.

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