From the kitchen
of: Cynthia
These are chocolate
covered peanut butter balls. They really look like buckeyes.
Cynthia hosts a cookie exchange for friends at Christmas every
year. This is the cookie we all make together while we are
there. The following recipe is large, you can reduce it if needed,
or make a bunch and share at Christmas! *WARNING*
these are habit forming! Ü
Cookie:
2 lbs peanut butter
1 lb butter, softened
1 1-lb box confectioners sugar
2 tbsp vanilla
Cream butter and peanut butter
together. Add vanilla. Slowly add sugar a little at a
time. Mixture will soon become too bulky to continue beating with
electric mixture, you will have to finish mixing in sugar by hand.
Mix very well until smooth. Roll mixture into balls (about ½ to
¾ tbsp for each ball). Place peanut butter balls on wax
paper to be coated with chocolate. *Cynthia uses melon-ballers so
they are all the same size.
Chocolate Coating:
2 large (12 oz) bags of chocolate chips
½ lb baking wax (Gulf Wax)
Melt wax in pan over medium heat.
When wax is completely melted, add chocolate chips, stirring well to
keep from scorching. When chocolate is completely melted, use a
spoon to drizzle over peanut butter balls. You can also drop
peanut butter balls in chocolate and scoop them out with spoon and place
on wax paper to cool, this has to be done quickly, do not leave peanut
butter balls in chocolate too long. It is best to drop and scoop
one at a time.
Makes 15-20 dozen (depending on size of
peanut butter balls)
Store in refrigerator.
