These are the best peanut butter balls I have ever had. I would love to take credit for them but I found the recipe somewhere along the line. I always try to credit my sources but for some reason the source is not on my hand written copy which, by the way is so faded I had trouble reading it. You will l-o-v-e this one.
Mildred Zerance’s Peanut Butter Balls
Prep: 1 hour Chill: 2 hours Cook: 5 minutes Cost per Serving: 7 cents
2 cups confectioners’ sugar
2 tablespoons butter
1 tablespoon milk
2 teaspoons sugar
½ teaspoon vanilla extract
½ cup peanut butter
1 cup (6-ounces) semi-sweet chocolate chips
1 tablespoon solid vegetable shortening
1. In a medium bowl mix confectioners’ sugar, butter, milk, granulated sugar, and vanilla with hands until blended. Mix in peanut butter.
2. Roll heaping teaspoonfuls of filling into ¾ inch balls. (this is where a small good quality scoop comes in handy) Place on wax paper on a jelly roll pan. Refrigerate at least 2 hours or until firm.
3. Melt chocolate chips and shortening in a small glass bowl or cup in microwave 45 seconds, stir and microwave in 10 second increments, stirring after each heating until smooth and creamy.
4. One at a time spear with a toothpick and dip into chocolate. Lift out letting excess drip off. Return to lined pan.
5. Refrigerate 10-15 minutes to firm chocolate. Remove from waxed paper. Store in an airtight container in refrigerator up to 2 weeks.
YIELD: 40
Per Ball: CAL 71; PRO 1g; CARB 10g; FAT 4g;
HINTS: Make a double batch.
Make sure that all equiptment used to melt chocolate is completely dry before starting.
Melt chocolate in a glass bowl or cup that is tall and narrow not wide and shallow.
Make a little swirl when you remove the toothpick after applying chocolate for a professional look.
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