I get excited for Christmas when September arrives, so I’ve been craving a Christmassy dessert lately. Peanut Butter Balls are my holiday go to, but my recipe makes a zillion and calls for an entire pound of butter (no wonder I start every new year with muffin top). After a little experimenting I’ve found the perfect peanut butter/butter/powdered sugar ratio to make only THREE peanut butter balls! It takes 5 minutes, and they’re perfect for when you’re craving a super rich dessert, but don’t want a bunch of leftovers hanging around to tempt you later.
A plastic fork with the center two prongs snapped off is the perfect chocolate dipping tool. It allows the excess chocolate drip right off.
The chocolate isn’t nearly as shiny and smooth as it is when I melt it in my double boiler with a little paraffin wax, but it really doesn’t matter what they look like…
because I’m going to promptly eat every last one of them.
Just for the record, dear Ohioans, these are not buckeyes. To be a buckeye a peanut butter ball must have part of the peanut butter center left un-chocolate coated, and I think that is a wasted opportunity! ;)
Here’s the recipe!
4 teaspoons peanut butter
1 tablespoon softened butter
1/4 cup (slightly heaping) powdered sugar
1/4 cup semisweet chocolate chips
Stir together the peanut butter and butter until they are well combined and smooth. Stir in the powdered sugar. Roll the dough into three balls. Melt the chocolate chips in the microwave, and coat the peanut butter balls in chocolate. Let the chocolate set and harden a bit (stick them in the fridge if you’re impatient), and enjoy!