Peanut Butter Balls

by Natasha Henderson. Recipe thanks to her Mom.

When I was growing up, there was an infamous recipe (well, there were actually several) that my Mom would make for Christmas. This is one of my personal favorites, a classic combination of peanut butter and chocolate. A reward for not eating them all while they’re being processed is to lick clean the chocolate-pan. Yummy!

I love this recipe, however, I would like to try some changes the next time I make it. I’d change the icing sugar to a small amount of stevia, or try some natural cane icing sugar. I would most certainly?áchange the sweet chocolate into dark chocolate with a high cocoa content.?áI already use a natural peanut butter (ingredients: peanuts!) rather than a sugary, fructose-laden, hydrogenated-oily?áone. I might even throw?áa dash of salt into the mix?áto contrast with the sweetness?áor tartness of the chocolate.

Mom’s Peanut Butter Balls

1 Cup Peanut Butter

1 Cup?áIcing Sugar

1 Teaspoon vanilla

3/4 Cup Chopped Peanuts

Combine all above ingredients, then shape into?áballs of about 3/4″. Chill?áin a pan, on waxed paper, overnight.

When they’ve chilled thoroughly, melt enough sweet chocolate to cover them (about three squares) and dip.?áAt this point you have an option to roll them in crushed nuts, toasted coconut, or graham crumbs. (My family has tried all these over the years and always go back to the plain chocolate…) Place on?áwaxed paper pan, and chill in the refrigerator again ’til the chocolate hardens. Can be frozen (but probably won’t be!)?áEnjoy!

Natasha will make a “classic version” of this recipe, and will also try out the healthier options. She will taste-test them both, and report back here…