December is here and let’s kick off the month with this delicious peanut butter ball recipe to celebrate the season all month long!
A Family Tradition
These peanut butter balls were a family favourite growing up. My grandmother made them every Christmas and they are so special to me for that very reason. Recipes filled with peanut butter were a go to for her from the peanut butter fudge to cookies you could almost always find a nutty sweet treat on her kitchen counter.
It was quite the adventure finding the recipe and figuring out exactly what some of the ingredients were. Below you will find modern interpretation of the recipe because paraffin wax and raw eggs are no longer in common use in the kitchen. But for your own enjoyment I will add a the recipe in her hand writing writing as well, because sentiment is so important.
Note: I have tried this with all natural peanut butter and it just does not work. So I highly recommend using the good old smooth peanut butter.
Melt the peanut butter, egg and icing sugar in a double boiler on low. Once sized well remove from the heat and and mix in nuts, cherries and coconut.
When the peanut butter mixture is cool enough to handle roll into balls and allow them to cool completely on parchment paper.
Melt chocolate chips in a double boiler, roll peanut butter balls in chocolate and allow too cool until the chocolate is solid.
Peanut Butter Balls
- 1 beaten egg
- 1 cup icing sugar
- 1 cup chopped nuts
- 1 cup cherries
- 1 cup shredded coconut
- 3/4 cup peanut butter
- 1 package chocolate chips
- Melt and mix Icing Sugar, egg and peanut butter in a sauce pan on low heat
- Remove from heat and add nuts, cherries, and coconut and allow to cool
- Form into balls and place on a wax paper cookie sheet
- slowly melt chocolate chips on a double boiler
- Roll peanut butter balls into chocolate and allow to cool on parchment cookie sheet.
All natural peanut butter is not best for this recipe.