Hey there, time traveller!
This article was published 22/12/2010 (2014 days ago), so information in it may no longer be current.
Day 20 of the Free Press's 21 Days of Holiday Cookies features Peanut butter balls. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.
June Brent sent in a family recipe that she got from her mother-in-law, Mildred Brent. This year she made a holiday batch, by special request, for her son and daughter-in-law when she visited them in Australia.
Peanut Butter Balls
250 ml (1 cup) icing sugar
175 ml (3/4 cup) peanut butter
28 g (2 tbsp) butter, softened
60 ml (1/4 cup) walnuts, chopped
112 g (4 oz) Merckens chocolate wafers; or 112 g (4 oz) semi-sweet baking chocolate, chopped, with 1 piece (1.5 oz or 43 g) of Parowax (sold with canning and candy-making supplies)
Cover a cookie sheet with wax paper. In a medium bowl, mix together icing sugar, peanut butter, butter and walnuts. Form into 2.5 cm (1 in) balls. (You can chill the balls in the freezer to make them easier to handle.) Melt chocolate wafers (or baking chocolate and Parowax) in the top of a double boiler that is set over, but not touching, simmering water. Remove from heat. Working quickly with a toothpick or two forks, dip balls in melted chocolate and set on prepared cookie sheet. Let cool.
Tester's notes: Kind of like homemade Reese's peanut butter cups, these treats are very sweet and rich. In fact, they're so rich, I might make them smaller next time, in a (probably futile) attempt at portion control.