Recipe of the Day — Peanut Butter Balls

Before the Husband fixed the oven over the weekend, I was making holiday treats that required no oven time like fudge and these peanut butter balls.

I have tried many recipes for peanut butter balls and some are too soft and must be frozen to maintain a good texture (which isn’t all bad) but these are just right. Just don’t add extra sugar or they will be too dry to shape into balls.

The kids LOVE these and the neighbor girl asks for them when she visits and asked if I could please tell her mom the recipe. It’s easy enough that kids can make it themselves too! Although I realize that peanut allergies are quite common now, it’s a recipe that works for anyone allergic to dairy, wheat and eggs. 😉

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Peanut Butter Balls 1 ½ c. creamy peanut butter ½ c. butter, softened (or margarine)

1 t. vanilla extract 4 c. confectioner’s sugar

Line a baking sheet with waxed paper; set aside.

In a medium bowl, mix all ingredients with hands (I usually use the KitchenAid mixer) to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan and refrigerate.

To make buckeye balls:

6 oz semi-sweet chocolate chips 2 Tablespoons shortening

Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth. Remove from heat.

Remove peanut butter balls from refrigerator. Insert a wooden toothpick into a ball and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

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Many people prefer the flavor of milk chocolate to semi-sweet with peanut butter.