“All I really want for Christmas is….Peanut Butter Balls!” stated our son Mark. That makes Christmas shopping easy! Kind of. What he really wanted was a Christmas filled with his favorite sights, scents and savory morsels.
I can’t say I blame him. I don’t think I can ever think of a Christmas growing up that didn’t include Jell-O.. not just any recipe either. It was the red and green Ribbon Salad. Grandma Upton made it every year. It was hard to know if the cream cheese pineapple filling made it more of a dessert than something to be put on a dinner plate next to sweet potatoes and ham, but whatever it was, it was yummy and it didn’t seem like Christmas without it.
Ever since the ‘Peanut Butter Ball fiasco of ’94” I have tried to avoid making Mark’s favorite Christmas candy, but this year I felt like it was a challenge I could tackle.
I looked online for a recipe and recruited my best kitchen staff…Amy.
The results were scrumptious and when Mark and Nathan arrived home last night a plate of the delectable bite-sized balls were ready to be sampled. I don’t think I will fill his stocking with chocolate covered peanut butter balls, but being able to make the simplest Christmas wish come true is what the sweetest memories are made of.
Peanut Butter Balls
1 cup powdered sugar
1/2 cup creamy peanut butter
1 Tbs. softened butter
1 lb. chocolate chips or dipping chocolate.
1. Stir together powdered sugar, peanut butter and butter until well mixed.
2. Shape into small 1″ balls and place on wax paper lined baking sheet.
3. Place peanut butter balls in freezer for 30 minutes.
4. Melt dipping chocolate and or chips. ( we used 1/2 of each)
5. Remove peanut butter balls from freezer and drop one at a time into melted chocolate.
6. Using a fork, remove from chocolate, letting the excess chocolate drip off.
7. Place back onto waxed paper.
8. Let set until hardened.
OPTIONAL : drizzle the top with melted almond bark.
9. Store in a tightly covered container.