There are a lot of versions of this recipe, but I think this works out the best. I’ve been making these for over 30 years and this is almost fail-proof.
Ingredients:
12 oz peanut butter
1 ¾ cup of real butter
1 pound powdered sugar
1 large bag chocolate chips
Hints: Try to buy thick peanut butter, not creamy, old fashioned works best. Creamy makes the batter too soft.
Mix peanut butter, butter and powdered sugar until fully mixed, you have to use your hands, so take your rings off.
Form mixture into small size balls and refrigerate, or freeze. The harder they are, the easier they are to work with.
Melt chocolate chips in double boiler, this way the melted chocolate stays soft long enough to coat the peanut butter balls.
Dip frozen peanut butter balls in melted chocolate with a toothpick until well coated and place on cookie sheet. Either spray cookie sheet with non-stick spray or use wax paper.
Don’t let melted chocolate chips cook too much, or it will be hard to work with.
You can either stick a round toothpick into each peanut butter ball, or use the same one, whichever is easiest for you to work with. Sometimes the toothpick is hard to get in, once they are frozen. I usually stick the toothpick in before I freeze them.
Keep refrigerated, these are very addicting.
Jackie Stephens
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