Peanut Butter Balls

Here's another kitcheny gift that's fun to make and always well received. I have 2 recipes. My family always seems to prefer the one with the rice krispies -- and it is delicious -- but I really like the second recipe better myself. It just seems easier. So take your choice -- and have fun!

CHOCOLATE PEANUT BUTTER BALLS (Recipe #1)

1 cup butter or margarine
1 1/4 cups peanut butter
3 1/2 cups confectioners sugar
3 1/2 cups rice krispies cereal
1 cup chocolate chips
1/2 of an 8-ounce milk chocolate candy bar
A 2-inch square of paraffin wax, cut up

Melt butter in 2-quart heavy saucepan over low heat. Add peanut
butter; stir until blended. Remove from heat.

Combine confectioners sugar and rice krispies in mixing bowl. Pour hot
peanut butter mixture over all; mix thoroughly, using hands. Shape
mixture into 1-inch balls. Place on wax paper-lined cookie sheet.

Cover and refrigerate 1 hour.

In top of double boiler, combine remaining ingredients. Place over
simmering hot water until melted. Dip chilled peanut butter balls in
chocolate mixture to coat. Return to wax paper-lined cookie sheets.
Chill until set.

Store in covered tin in refrigerator. Makes about 6 dozen candies.


THE BEST PEANUT BUTTER BALLS (Recipe #2)

2 c. confectioners sugar
2 Tblsp. butter, room temperature
1 Tblsp. milk
2 tsp. granulated sugar
1/2 tsp. vanilla
1/2 c. creamy peanut butter
1 c. chocolate OR vanilla chips
1 Tblsp. crisco
For decoration: colored sugar or candy sprinkles

In a medium bowl, mix the first 5 ingredients, using your hands or a mixer until blended. Mix in peanut butter.

Line a jelly-roll pan or cookie sheet with wax paper. Roll sugar mixture (about 1 heaping teaspoon each) into 3/4” balls. Place these on the lined pan. Chill at least 2 hours until firm.

Melt the chocolate and shortening together on the stovetop or in the microwave (my preference). One at a time, spear the peanut butter balls with a toothpick. Dip in melted chocolate; lift out and let the excess chocolate drip off. Return each dipped ball to the lined pan. Remove toothpick. Before chocolate sets up, sprinkle each ball with colored sugar or candy sprinkles.

Chill candy for 10-15 minutes to firm up chocolate. Remove from pan. Store airtight in refrigerator for up to 2 weeks. Makes 40.

These are to my mind the best and easiest peanut butter balls. I have sent many of these in college care packages over the years!