Lions & Tigers &...Peanut Butter Balls??!! Oh my!!!!

Yay!!! My computer is at long last fixed :)  Back to blogging for me...and lots of upcoming blogs for you to enjoy!

Today I had a relaxing day - knitting, making some phone calls, visiting my sister & her kids, fit a nap in there somewhere and what do you have?  A relaxing day.  After a very delicious supper cooked by my man, who is a much better cook than I, I just had that thing in your mouth.  You know...that thing, that sits on the tip of your tongue.  I tried to figure it out, what did my mouth want?  Then it hit me - Peanut Butter Balls.

To be quite honest, I google'd a recipe and the very first one I came across was the one I made.  During the mixing process, it occurred to me that I had never, EVER made peanut butter balls.  Why not?  They are sooooo easy!!  They take very little ingredients, and who doesn't like peanut butter balls?? (besides maybe someone allergic to peanut butter....)  I'll let you in on a secret, I actually halved the recipe in order to use up the unsweetened peanut butter I had in my cupboard (I only had a cup left).  I also almost always use margarine when I bake.  It's cheaper, it's always the consistency of room temperature butter and it works just the same.  If I do use butter, I will specify in my notes, because some things just absolutely need to made with butter.  I also made all the balls about the size of a large grape (or .5" diameter) and with a half recipe came out with 40 bite-sized PB Balls.

I was so astounded at how simple this recipe is!  I've made croissant dough from scratch that takes 2 days to prepare properly -- TWO DAYS!!!  But never PB Balls.  Why had I never made this simple and delicate treat before?  Well, I promise you I'll be making them more often in the future.  They are that thing you know you want, when you can't quite put your finger on it :)

Enjoy!

~Sally

Peanut Butter Balls

2 cups (500 grams) creamy peanut butter

1/4 cup (57 grams) unsalted butter, room temperature (or margarine)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (255 grams) semi sweet chocolate, coarsely chopped

2 tablespoons (25 grams)butter, room temperature (or margarine)

Peanut Butter Balls: 

• Line a baking sheet with parchment paper. 
• Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). 
• Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
• Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

• Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. 
• Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate.
• Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. 
• Place the chocolate covered balls back on the baking sheet. 
• When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. 
• Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Makes about 40 pieces(1" diameter). Preparation time 30 minutes.