Last week I told you that these Kourdemedies are my favorite cookie of the holiday season, but Kevin and my brother Sean would vehemently disagree that today’s peanut butter balls are infinitely more delicious. I’ve been on the naughty list the past couple days because I keep forgetting to transport some of them home from where they are being protected from a certain peanut butter ball hoarder. Sadly, I can only bring home small doses at a time for fear that my beloved fiancé will overdose on chocolate and peanut butter before Christmas is even here. I kid you not, he pops these in his mouth like they’re potato chips or popcorn – once he pops, he can’t stop – pardon the 90’s Pringles reference.
Obviously the star ingredient here is the peanut butter, and up until about two years ago I had a serious loathing for the stuff. I realize that this is totally sacrilegious, and I apologize in advance if I’ve offended any of you can’t-live-without-it-die-if-you-can’t-have-it peanut butter enthusiasts like my father who puts peanut butter on everything imaginable and eats it straight from the jar. I don’t really think that I actually hated it per se; I think I just assumed that I disliked it because I didn’t love it as a kid, and I of all of people should know that what you like or dislike as a kid isn’t necessarily what you are going to like or dislike as an adult. Lesson learned.
You would think a recipe that has limited ingredients and isn’t even baked would be a cinch for three ladies that have been making them 40 plus, 30 plus, and 20 plus years respectively, but up until this year, every previous year we were left scratching our heads at the recipe card. Did the recipe call for eight cups rice crispies crushed or 8 cups crushed rice crispies? Two totally different things.
Literally every year we would go through the same predicament and just wing it, until a little light bulb went off in our heads, that maybe, just maybe we should clarify this on the recipe card instead of playing the guessing game every year. So now, we officially know that it is eight cups rice crispies, crushed and NOT eight cups crushed rice crispies. Again, two totally different things.
Now let’s talk chocolate. It may come off as sort of odd that there is wax in this recipe. Trust me it works.
Taste like wax? No.
Taste like chocolate? Yes
I’m sure those were some of the questions you first thought of when I told you that I’m going to make you eat wax.
It’s ok, I would want answers too.
So I guess since I’ve told you that you’re going to eat wax, I should probably tell you why. You may not have noticed it, but chocolate isn’t exactly all pretty and shiny as a chocolate bar or chocolate chip. We need wax to create that glossy “I’m scrumptious” look and to help the chocolate set.
If you want to get all fancy, you can melt more chocolate and paraffin and drizzle over the little guys, but they’ll taste the same either way.
I’m an aesthetics girl, so I go for it.
- 8 cups rice crispy cereal, crushed
- 4 cups chunky peanut butter
- 2 ½ sticks unsalted butter, melted
- 2 pounds powdered sugar
- Large pinch of salt
- 2 4.4 ounces Hershey milk chocolate bars, roughly chopped
- 17 ounces milk chocolate chips (about 1 ½ 11.5 ounce bags)
- 7 ounces paraffin wax, roughly chopped
- 5.5 ounces milk chocolate chips + 1 ounce paraffin wax (for drizzling)
- Mix peanut butter and melted butter together in a large bowl. Add powdered sugar, salt, and rice crispies. Mix until combined. Form into one inch balls.
- In a double boiler set over a saucepan of simmering water, combine chocolate bars, 17 ounces chocolate chips, and wax. Stir until chocolate and wax has completely melted. Remove from heat.
- Working in batches, coat each peanut butter ball in chocolate and place on a piece of parchment paper to set. If the chocolate starts to set up, just place back over the heat and stir until completely melted again.
- Combine remaining chocolate and wax together in the same double boiler and melt. Drizzle over coated peanut butter balls.
- Let set for two hours and then transfer to an airtight container. If need be separate layers with parchment paper. Store in a cool dry place. (I prefer the fridge)