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Friday, December 25, 2009

God bless us, everyone!

One of the strongest memories from my childhood Christmases is that of my parents making peanut butter balls in the kitchen. Dad would roll the peanut butter mixture into balls, and Mom would dip them in melted chocolate. (Or maybe it was the other way around... I don't recall, but that's not the point anyway.)

Peanut butter balls are delicious. Tott says they're better than sex. What better endorsement could a tiny Christmas treat get??

I always make a double batch of these guys for our Christmas party. (That way, there's enough to snack on before the party, and there's always some left over.) I suppose you could make these at any time of the year, but I'm betting they taste best at Christmas.

Peanut Butter Balls

1 box powdered sugar (I think it's a pound)
1 cup of butter, room temp
1 jar creamy peanut butter (around 12 oz)
8 oz milk chocolate chips
1/4-1/2 bar of parafin wax

Combine the butter and sugar, and beat until smooth. Add peanut butter and keep beating until well blended.

Roll into balls. Smaller balls are better because the chocolate-to-peanut butter ratio is higher. My great grandmother's recipe card instructs us to roll the peanut butter mixture into 1/2-inch balls. I think it is preposterous to think that one might make such small balls. The ones I make are usually about an inch in diameter.

Grate the parafin wax into the top of a double boiler. Add the chocolate, and stir until melted and well combined.

Dip the balls in the chocolate, roll them around for a second with a fork to make sure they're completely covered, and then lift out.

Let the extra chocolate drip off for a moment, and then set on a cookie sheet that has been lined with wax paper.

Cool them in the refrigerator, and store them there. They can be (and always are) set out at a party, but they will soften a bit at room temperature. They're better at fridge temp.

Merry Christmas to you and yours!

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