Our favorite Christmas candy has to be these easy-to-made, creamy delights. You may wish to double the recipe. We use creamy, rather than chunky, natural peanut butter in this recipe. These are similar to Buckeyes, but smoother.
I remember the first time we ever made Peanut Butter Balls. It was during Advent on a family night when the kids were small. Making these together was the family activity. They were so tasty that we ate them all and made another batch for Christmas.
You will have extra chocolate left over. If you have nuts in the house, stir in enough nuts into the leftover chocolate to just coat the nuts. Drop by spoonfuls onto waxed paper for another treat.
PEANUT BUTTER BALLS
2 tablespoons butter
4 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
2 cups smooth peanut butter
2 tablespoons light corn syrup
1 12-oz. package chocolate chips
2 tablespoons shortening
Melt the butter in a large pan. Stir in the milk, vanilla, and salt. Mix well and remove from the heat. Stir in 3 cups of powdered sugar, stirring until the mixture is smooth. Add the peanut butter and corn syrup and mix well.
Sprinkle part of the remaining powdered sugar onto the counter and turn the peanut butter mixture out onto the sugar. Knead the mixture until smooth and of shaping consistency. Add the remaining sugar as needed. You may not need it all. Pinch off small balls the size of a walnut, rolling them smooth between your hands. Place on a cookie sheet.
Melt the shortening in a small pan over low heat. Place the chocolate chips into the shortening to melt. With your fingers, or a toothpick, dip the balls halfway into the warm chocolate. Place the chocolate side up on waxed paper and refrigerate until firm.