Peanut butter balls are among many family traditions during the holidays. Every year, they have been a must on my list to make and I have always stuck to the traditional ingredients. This year I swapped out an item and it was so worth it. Since I usually only eat one a year, I usually get my peanut butter fill on this one cookie but the exchange in ingredients may have made it richer, it sure did make it much more chocolately!
Peanut Butter Balls (Upgraded)
Makes approximately 40
- 2 Sticks butter(softened)
- 1 Medium jar of Peanut butter (18 oz)
- 1 lb Confectionary sugar(half a bag)
- 3 cups Cocoa rice krispies
- 1 tbsp vanilla extract
- 1 tsp Salt
- 1 1/2 packages of Semi sweet chocolate chips
- 1/3 Slab of paraffin wax(found in the baking or canning aisle) (shaved or chopped fine)
Mix together the butter and peanut butter until smooth. Add sugar, salt, and vanilla. Blend until all the ingredients added have started to come together. Finally, add the rice krispies. They should be blended gently and lastly so they aren’t crushed.
Refrigerate the dough for about 1 hour up to overnight. This will make it much easier to roll into balls. Once the dough has chilled, rolled the dough into 1 inch balls. Place on a cookie sheet lined with wax paper. Once the cookie sheet is filled, place in the freezer. I have found if the PB balls have started to freeze, they won’t fall apart once you dip them in the warm chocolate.
While they PB balls are placed in the freezer to chill, set up a double boiler to melt the chocolate and the wax. This is a small pot with about a half a cup of water in the bottom and bowl over the top of it. Heat the water until it boils then lower the heat so the water simmers. This will keep the bowl warm and will melt the chocolate. The wax helps the chocolate to be shiny and remain hard. Yes, it is edible. You can also put the bowl in the microwave instead of doing a double boiler. Just microwave for 30 seconds, remove, stir and repeat until the chocolate is melted.
Once the chocolate is melted, remove the PB balls from the freer. Use a slotted spoon to dip them in the chocolate and place them back on the sheet to dry. Once the pan of PB balls is complete dipped, I place it back the in the freezer to harden quicker. If you are serving them right away, they don’t need to be placed back in the freezer after. Just cool them and serve. Enjoy!