Can you believer it? There is only one week left to get ready for Christmas. In the last day and a half, I've done my very best to get the Nagle family Christmas celebration on track. I've been doing some last minute shopping and I'm looking forward to a weekend of sewing and baking.
It has become our tradition give our friends and neighbors platters filled with yummy baked goods right before Christmas. I'll be sharing our recipes with you all weekend, so you can add anything you fancy to your own celebrations.
Tomorrow morning (Friday), I'm going to be making Chocolate Peanut Butter Balls...I remember my mom making these 35 years ago, so this recipe is definitely a keep. Be prepared to fall in love, because these are more like a home-made Reese's Peanut Butter Cups than anything else. As soon as I get them made, I'll share some pictures with you, but if you want a head start, here is the recipe.
Chocolate Peanut Butter Balls
from Erin's mom - makes about 100 balls
1 cup butter - softened
2 cups graham cracker crumbs
1 tsp vanilla extract
1 cup angel flake coconut
1 lb powdered sugar (approx 3 1/2 cups)
1 cup chunky peanut butter (you can use creamy with no problem)
12 ozs chocolate chips
1/4 cake of paraffin wax
1. Beat butter until creamy. Add in graham cracker crumbs, vanilla extra, coconut, and powdered sugar. Mix well.
2. Stir in peanut butter with wooden spoon (or upright mixer...this will be too stiff for a hand mixer).
3. Shape into 1" balls and place on cookie sheet. (Note: If you take the time to insert toothpicks into each ball at this point, it will make dipping them in chocolate much easier.) Chill for at least an hour.
4. When balls are chilled, melt chocolate chips together with paraffin and mix well.
5. Swirl peanut butter ball in chocolate and set on waxed paper to cool. Store in freezer or refrigerator.
As I said, I've been making these for years and year and my mother before me made them for years. They are always a big hit and repeat favorite.