Peanut Butter Balls
 

I'm not near my recipes and need the Peanut Butter Ball Recipe. The one that calls for powdered sugar, butter, Peanut butter, vanilla, paraffin and chocolate chips. Thanks

Here is my recipe:

2 c peanut butter
1 lb powdered sugar
1 stick butter
3 c Rice Krispies (note: you can use graham crackers (crushed) instead)

Mix all ingredients well. Form into small balls and put in refrigerator to chill thoroughly.

Melt chocolate almond bark (or any chocolate bars or chocolate chips) in microwave. Be sure to check every 30 seconds so that the chocolate doesn’t scorch. Insert toothpick in each peanut butter ball and dip into chocolate placing them on wax paper to set up.

The peanut butter balls are great without the chocolate too!! 

1 cup butter, 1 18oz. jar pb, 1 lb p. sugar mixed tog. and formed into balls. Chill. melt 12 oz choc chips tog. with 1" parrafin in double boiler. dip pb balls into choc. , leaving top exposed to form "buckeye"

What kind of parrafin do you use, is it the same as you use in canning? I want to make some for my dsil for an extra Christmas present. He is as of we speak installing a new laundry room floor for me so I think he deserves something a little extra. Are they very time consuming to make.

Thanks and Merry Christmas

Yes it is the same. You only need an inch of it so a pkg. goes a long way. I can't tell you how long i've had mine- I share with my kids when they make Buckeyes, too.
they are a bit tedious to make. i use a little scoop to portion them out them round them up into balls by hand. Put them in the freezer while will make them easier to dip. Only take a small number out at a time. once they start warming up they will fall off the toothpick if you are using that to dip them. If you don't want them to look like buckeyes you can use a dipping tool and cover the whole thing.

Bakermom Thanks. That's it.... I just couldn't remember the right measurement's of the ingredient's.

We made peanut butter balls over the weekend, and used pretzels (crushed) with the peanut butter. After they were chilled, melted Ghiradelli's chocolate and rolled them in that - all gone!!

Funny, but I just finished making up a triple batch of these as part of our neighborhood holiday treat sharing. I've been making peanut butter bonbons since the mid-1970s. I've tried not making them and all I got to hear was... "these are nice but where's those delicious pb bonbons?" So I faced the fact that I will be making these until I'm no longer here because I don't want another riot in the neighborhood!

Thanks quiltinggirl, I'll give those a try too. Probably be less calories too.

I've made peanut butter balls for my grandkids for years and years. They call them Mimi's balls. I make a tin full for them to keep in their fridge and when it's empty, they return it for a refill. Years ago I used the recipe used at the school cafeteria (of course in smaller proportions). It was large jar of creamy peanut butter, same amount of honey or pure cane sugar, and powdered sugar -- enough to make it form a ball. Roll into balls (rounded tablespoon) then roll in powdered sugar. Line tin with waxed paper and place waxed paper between rows.

Paula Dean uses 1 cup peanut butter, 1 cup honey, and 1 cup powdered milk. I use this recipe also, but still add a little powdered sugar to the mix. Of course I make larger batches. Instead of honey, I used pure cane sugar (Steen's in this part of Cajun Country). 2 balls equals a portion of meat protein.

These work just as well without parafin. The parafin messes with the digestive system. I use dipping chocolate, chocolate or other flavor chips, but never with parafin.