My go-to holiday snack is Chocolate Peanut Butter Balls. I tore the recipe out of a Southern Living magazine eons ago and, after a few tweaks (like adding coconut and vanilla), have made double batches nearly every year since. These are also known as ‘buckeyes’ for the lighter brown spot you get from where it was touching the wax paper.
Chocolate Peanut Butter Balls
1 1/2 cups Graham cracker crumbs
1 1/2 cups flaked coconut
1 1/2 cups peanuts; chopped
1 cup butter; melted
2 cups powdered sugar; sifted
2 1/2 cups peanut butter (I prefer crunchy but creamy will do)
1 teaspoon vanilla extract
24 oz semisweet chocolate morsels
3 tablespoon Shortening
Combine first 7 ingredients, stirring well. Hands work best for this part. Shape mixture into 1-inch balls. Chill for about 30 minutes. Combine chocolate morsels and shortening in the top of a double boiler and cook on medium heat until chocolate is softened; stirring well. Turn off heat and dip each peanut butter ball into chocolate mixture. Place on wax paper to cool. If you live in the South, store in the refrigerator.
For every 8 oz of morsels use a tablespoon of shortening. I tell you this because you will probable need to melt some additional chocolate, unless you’ve got a stingy dipping method or you’ve been eating the balls before dipping.
(And, yes, I do know about Southern Living’s Bacon Peanut Truffles and, no, I haven’t made them yet)