I am looking for my most favorite Peanut Butter Ball Recipe, but until I find that one here is one that I used to make. The recipe is very very old and uses paraffin wax. It is a creamy very sweet, rich candy with a light peanut butter taste. Don't get me wrong I like it but my other recipe has more peanut butter flavor and is made without the paraffin. I can't keep Chuck out of the kitchen eating them....guess they are good....
Ingredients
1/2 cup smooth peanut butter
3 1/2 cups confectioners sugar
1 cup graham cracker crumbs
2 sticks butter (the recipe called for margarine)
1/4 tsp. salt if using unsalted butter
1 tsp. vanilla
1/2 block paraffin
6 oz. chocolate chips
Double boiler for melting chocolate and paraffin
Instructions
Using stand mixer or a wooden spoon beat softened butter until smooth and creamy. Add peanut butter and beat until mixed and smooth. Add confectioners sugar a little at a time beating slowly to mix. Add graham cracker crumbs next then salt and vanilla.
Shape into ball size is your choice. The recipe calls for a large marble size. I made mine with a 1 1/2 inch cookie scoop so they were a little more than twice the size in old recipe.
Freeze peanut butter balls while you melt chocolate.
Using the double boiler melt the chocolate and paraffin together watching, regulating heat and stirring frequently. When chips are melted keep on low.
Remove balls from freezer and carefully dip into melted chocolate.
Place on parchment or wax paper to dry.
Yields 100 marble sized or if you do like me around 45 larger.
You can make them even larger stick a lollipop stick into center of bottom and eat in that manner. My aunt used to make them for we kids and they were so good.
*Note you can freeze these for 2-3 months. Place them into double bags, an old coffee container lined with waxed paper and foil, or some other substantial container to protect them and prevent freezer burn.
Enjoy!
Never Miss a Recipe
Connect with me on Social Media below:
All Recipes Shared Here Are For Personal Use Only. It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking http://www.dollyiscooking.com/