I don’t know about you, but I won’t be travelling this Christmas. Most of the folks I know plan to stay home and have a quiet Christmas with their families. While it’s sad to think of the people I won’t see, I sure don’t want anyone getting sick because a bunch of us got together.
One of my family traditions is making Christmas candy. I grew up making peanut brittle, fudge, coconut bonbons, divinity, peppermint bark, rocky road, and peanut butter balls. The peanut butter balls have always been my favorite.
Since so many people are staying home this year, it would be a great time to try making some Christmas candy of your own. I’m sharing my recipe for peanut butter balls today. I’ve shared it here on Ozarks Maven for the last two years, and it’s been quite popular.
Margarite’s Peanut Butter Balls
Ingredients 2 cups crunchy peanut butter (I always use Jif or Peter Pan) 2 cups confectioners (powdered) sugar 2 tablespoons butter, softened 1 pound dipping chocolate or almond bark
Directions Mix peanut butter, confectioners sugar, and butter together until completely blended. Roll into balls the size of your choice (most people make one inch balls) and place them on a wax paper lined cookie sheet.
Melt chocolate or almond bark according to package instructions and carefully drop one ball one at a time in the melted chocolate and use a fork to roll them around until completely covered.
Remove balls from the chocolate and let the excess chocolate drip back into the bowl. Return the balls to the wax paper and let the chocolate set up completely.
You can use sprinkles, colored sugar, or melted chocolate drizzle to decorate them, but I like mine plain. Store them at room temperature in a Christmas tin or plastic container with a snug lid.
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