My husband loves Reese’s peanut butter cups and we had this treat at a festival one year back in the early '90s. He couldn’t believe such a thing existed and I wasn’t making it for him already. I didn’t get the recipe then, so I had to use trial and error to perfect this no bake goodie. My friend, Pam, says this is as good as her Maw Maw Lynn’s peanut butter balls and, while I never knew Maw Maw Lynn personally, I hear she was one hell of a baker and cook. (I also hear Maw Maw Lynn was one hell of a drinker and can't help but think we would have been the best of friends.) These make super mega awesome fabulous Christmas time treats. I have friends who expect a batch each year, no matter what. My husband gets the first batch though, because this is one of his favorites. Peace, B.
You’ll need the following ingredients to make 3o peanut butter balls:
¼ cup milk chocolate chips
1 cup sifted confectioner’s sugar
½ cup creamy peanut butter
3 tablespoons softened butter
1 pound chocolate bark
¼ cup milk chocolate chips
1 cup sifted confectioner’s sugar
½ cup creamy peanut butter
3 tablespoons softened butter
1 pound chocolate bark
Chop or use food processor to break chocolate chips into small bits.
Cream the chocolate bits, sugar, peanut butter and butter until well mixed. (I always want to eat this right out of the bowl.) This will be really stiff dough.
Shape into 30 one inch balls and place on a cookie sheet lined with foil. Put ‘em in the fridge for about 30 minutes.
Melt chocolate according to package directions. Drop the balls 1 at a time into melted chocolate. Use a fork to remove the balls and let the excess chocolate drip off.
Put ‘em back on the foil and let them sit for about an hour. They’ll be ready to store in an air tight container.
*FTR, I laughed out loud when I wrote “really stiff dough.”
Cream the chocolate bits, sugar, peanut butter and butter until well mixed. (I always want to eat this right out of the bowl.) This will be really stiff dough.
Shape into 30 one inch balls and place on a cookie sheet lined with foil. Put ‘em in the fridge for about 30 minutes.
Melt chocolate according to package directions. Drop the balls 1 at a time into melted chocolate. Use a fork to remove the balls and let the excess chocolate drip off.
Put ‘em back on the foil and let them sit for about an hour. They’ll be ready to store in an air tight container.
*FTR, I laughed out loud when I wrote “really stiff dough.”
