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 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. Enthusiasts like my father who puts peanut butter on everything imaginable and eats it straight from the jar.
Let’s be clear. I don’t really think that I actually hated it, 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.
Tastes like wax? No.
Tastes 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.
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.
Peanut Butter Balls
Peanut Butter Balls
- 8 cups rice crispy cereal, crushed (I like to blend them in the food processor, but you can also put them in a plastic baggie and crush them as well)
- 4 cups chunky peanut butter
- 2 1/2 sticks unsalted butter, melted
- 3/4-1 lb powdered sugar
- 1/2 tsp kosher salt
- 2 4.4 ounces Hershey milk chocolate bars, roughly chopped
- 17 oz milk chocolate chips (1 1/2 11.5 ounce bags)
- 7 oz paraafin wax, roughly chopped
Line 3 baking sheets with parchment paper. Add peanut butter and melted butter to a very large bowl. Whisk until combined.
Add in 1/2 lb powdered sugar, salt, and cereal,. Mix until combined. Add another 1/4 lb and mix until combined. If the mixture is still very sticky, add 1/2 cup powdered sugar at a time untul you can easily form the mixture into a ball.
Roll into 1-inch balls. Place on parchment-lined pans. Place in the fridge or freezer to chill for 5-10 minutes. (If it's winter, I just put them outside.)
While the peanut butter balls chill, make the chocolate coating. Add chocolate and parrafin wax to a large microwave-safe bowl. Microwave in 30-second increments, stirring in between each untilt the chocolate and wax are both completely melted.
Working in batches, coat each peanut butter ball in the chocolate and then put back on the parchment-lined baking sheets. If the chocolate starts to set up, place back in the microwave for 30 seconds.
Use the leftover chocoalte to drizzle over the finished peanut butter balls. Let them set up for two hours and then transfer to an airtight containter. If you need to have several layers, seperate with parchment paper. Store in the fridge.