Chocolate Peanut Butter Balls
These have always been a must at all of my family's Christmas get-togethers for as long as I can remember. Makes great gifts also. I remember helping Mom roll the balls and then dipping them and waiting impatiently for them to harden so we could eat them.
These have always been a must at all of my family's Christmas get-togethers for as long as I can remember. Makes great gifts also. I remember helping Mom roll the balls and then dipping them and waiting impatiently for them to harden so we could eat them.
- Carbohydrate 787.8279734016 g
- Cholesterol 0 mg
- Fat 236.311805935 g
- Fiber 10.2776063396173 g
- Protein 10.1966861112 g
- Saturated Fat 68.6269670825 g
- Serving Size 1 1 Dozen (1081g)
- Sodium 2182.706032846 mg
- Sugar 777.550367061983 g
- Trans Fat 10.453524863148 g
- Calories 5116 calories
Step-by-step
- Combine sugar, margarine, and peanut butter; mix well.
- Roll into balls and place on wax paper.
- Melt Chocolate, paraffin, and Hershey bar in a double boiler.
- Using toothpicks did balls into the chocolate mixture.
- Place dipped balls back on the wax paper to harden.
How does edible paraffin wax alter the physical behavior of melted chocolate? Adding food-grade wax to chocolate lowers the melting point while providing a glossy, snap-resistant shell that remains solid at room temperature. Without this stabilizer, tempered chocolate requires precise temperature curves involving seeding or a marble slab. The wax shortcut bypasses tempering entirely, yielding a durable coating that resists fingerprints during packaging.
- Substitute unsalted butter at a 1:1 ratio for margarine to improve flavor depth, keeping in mind that high water content in butter must be avoided so the chocolate seizes less.
- Chill the rolled peanut butter centers for 20 minutes before dipping to prevent them from melting into the hot double boiler liquid.
- Store finished confections in an airtight container with parchment paper between layers for up to two weeks at cool room temperatures.
Resting these confections overnight allows the sugar crystals in the interior to stabilize against the oily peanut butter medium, yielding a denser, smoother bite by the second day. Refrigeration is unnecessary unless ambient temperatures exceed 72 degrees Fahrenheit.
