Day 2 consisted of me hanging out with my twinny Nadine and her kids. We had a blast and also managed to churn out a few goodies as well. We did Santa hats, peppermint bark and peanut butter balls.
Let me tell you the peanut butter balls were so good. I learned a new trick to do with the powdered sugar in these to make the smoothest balls I have ever tasted. Mine tend to be on the dry side but these were so creamy and so dreamy!
PEANUT BUTTER BALLS
recipe given to me by my twinny Nadine!
PREP TIME: 20 Mins
COOK TIME: 10 mins plus resting time 30 minutes
TOTAL TIME: 1 hour
YIELDS: 40-50 Balls
1 cup creamy peanut butter
2 cups of sifted powdered sugar
4 tablespoons butter room temperature
1 lb milk chocolate chips (or semi sweet)
Prepare two cookie sheets lined with wax or parchment paper.
Sift powdered sugar in separate bowl to make 2 cups.
Measure out 1 cup of cream peanut butter into another separate bowl.
Mix soften butter with peanut butter.
Add powdered sugar to the peanut butter mixture.
Stir to mix well together.
Mix well till it is like dough. It will be soft and creamy feeling but hold well together. Rest for 15 minutes.
While the dough rest melt the chocolate chips using a double boiler.
Melt till smooth.
Roll dough into balls. Drop balls into the chocolate. Using forks or spoons coat each ball with the chocolate.
Place on a prepared cookie sheet. Refrigerate for 15 minutes or until the chocolate has firmed up.
NOTES: These balls can be frozen until ready to use. So if you want to do some early baking for the holidays this is a perfect recipe for that!