|Old fashioned peanut butter balls are a rich dessert, both in its heritage and its taste. A classic Christmas confection, peanut butter, butter and powdered sugar are rolled into balls and dipped in chocolate. If you remember these from your childhood, one bite will take you right back.|
Old Fashioned Peanut Butter BallsRaise your hand if you have memories of these peanut butter balls at Christmastime. I certainly do.
Mama made these every Christmas for as long as I can remember and back in the day she used the recipe for chocolate chips melted with the edible paraffin wax over a double boiler to make them. As a young gal I always thought it was odd to be consuming wax, but hey, they were so tasty that it really didn't make much never mind to us kids. You can just use your favorite chocolate candy coating, whatever you usually work with, though I have to admit, nothing really seems to work as well as the old paraffin method did.
While I realize that it's not Christmas quite yet, I recently made these for my grandson's pirate-themed birthday party - calling them cannonballs - and of course they were a hit as always, though I think they were more of a hit with the adults than the kids! Might have a bit to do with that whole nostalgia thing.
These are a little different from the no-bake, cafeteria peanut butter balls out there that contain some form of cereal, oatmeal, graham cracker, or other form of binder. Those are delicious too, but I prefer the creamier insides, and this is the way my Mama made them, so it's the way I make them too. Hard to break that tradition I guess. Here's how I make them.
Cream together, by hand, the peanut butter and the butter, then mix in the powdered sugar a little at a time until well mixed. Use a small 1-tablespoon cookie scoop or just pinch off dough to form balls, rolling them into about 1-inch size. I love my scoopers, but I just pinched these off. Place onto wax paper or parchment covered baking trays and store in the refrigerator to firm up, for about an hour.
Melt the chocolate and the shortening in the top of a double boiler. Drop peanut butter balls, one at a time, into the chocolate and toss with a fork to cover. If you want to make Buckeyes, dip the balls so that you leave just a little bit of the peanut butter ball underneath showing at the top - toothpicks are handy for this job. Lift them out, letting the excess chocolate drain off, and transfer to wax or parchment paper to set. Repeat until you've done all the balls.
Recipe: Old Fashioned Peanut Butter Balls©From the Kitchen of Deep South Dish
Prep time: 30 min | Yield: 4 Dozen or more
- 1-1/2 cups of creamy peanut butter
- 1 cup (2 sticks) of unsalted butter, softened
- 1 (1 pound) box of powdered sugar, sifted
- 1 (12 ounce) package of semi-sweet chocolate chips
- 2 tablespoons plus 2 teaspoons of vegetable shortening (like Crisco)
Cream together, by hand, the peanut butter and the butter. Mix in the powdered sugar a little at a time until well mixed. Use a small scoop or pinch off dough to form balls, rolling them into about 1-inch size. Place onto wax paper or parchment covered baking trays and store in the refrigerator to firm up, for about an hour.
Melt the chocolate and the shortening in the top of a double boiler. Work in batches, leaving remaining balls in the refrigerator, and quickly, dropping peanut butter balls, one at a time, into the chocolate and toss with a fork. Lift out, let excess chocolate drain off, and transfer to wax or parchment paper to set. Dough will make several dozen, depending on what size you roll them.
Cook's Notes: A double boiler works better for dipping than microwaving, but take care not to get water in your chocolate. It will seize up on you if you do. Don't try to substitute the shortening with butter, margarine, oil or whatnot. It will not work. Can substitute your favorite chocolate candy coating for the chocolate chips and shortening. If you're feeling retro, the original recipe calls for melting 2/3 cup of grated cooking paraffin with the chocolate chips, instead of the shortening. You can usually find boxes of paraffin near the canning supplies. Also can substitute a mixture of creamy and crunchy peanut butter, and even add in some chopped peanuts, if you prefer.
Tip: When dipping, work in small batches, keeping the rest of the balls refrigerated. Work quickly, dropping a ball into the chocolate, roll it to cover, then lift and gently tap the fork on the side of the bowl to knock off excess chocolate. Pass the bottom of the fork across the edge of the pot as you transfer the ball. Let the ball slowly slide off of the fork onto the parchment paper. If you're adding any sprinkles, coconut or decorator sugars, do that here before the chocolate dries. The pooling that sometimes forms as the balls set can be trimmed off when the balls dry if desired.
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