Chocolate Peanut Butter Balls
- A pound of peanut butter—I prefer all creamy. Some people use half crunchy, half creamy.
- ½ cup butter
- 2½ cups powdered sugar
- 3 cups Rice Krispies—these must be fresh. And I think they’re essential. They add a bit of depth.
- 1 package chocolate chips—semisweet
- ¼ bar of paraffin wax—or you can use just a bit of Crisco if you don’t have (or prefer not to use) paraffin. If you’re gifting these, paraffin is kind of essential. If not, you can really leave it out and be okay. It won’t be as pretty, but you don’t have eyeballs in your stomach! If you use only ¼ bar you will not taste it and they will look lovely.
- Mix together the peanut butter, butter, powdered sugar, and Rice Krispies. Stir, stir, stir. Form into small balls. Smaller than Ping-Pong balls. Maybe about bouncy-ball size. Put them in the freezer.
- While the inside is becoming a hard little middle of love, get out your double boiler, choco chips, and paraffin wax. (No double broiler? No problem. Fill a big pan with water and set a smaller pan on top. Voila! You have a double broiler.) Melt the chocolate and paraffin together. Without the paraffin wax, the candy won’t get quite as hard and therefore will become somewhat of a messy disaster when you eat them. Which is no big deal if you are just eating the batch yourself.
- Take out the frozen balls and use a wooden skewer to dip the peanut butter goodness into the chocolate deliciousness. You may want to keep about half of them in the freezer—otherwise they get a bit soft and the dipping becomes more like dropping them into the pot and picking them out with a spoon. (Not that I’ve ever done that.)
- After you’ve dunked each ball, let it sit on wax paper for a while and harden. You can speed this up by putting them in the fridge. You’ll probably eat a few while they wait and that is okay. You are just testing them for the fam.