Saturday, December 18, 2010

A Christmas must

I can't claim this recipe as my own, I got it from a girl I worked with years ago.  I've made it every year for the last 8 years.  I only make them at Christmas (keeps 'em special) and I give them to neighbors, the firehouse, and put them out with dessert after Christmas dinner.  They are really easy but nothing makes my kitchen messier than this recipe.  The only downside to this is that once you make them and share them, people will always ask for them.

Here it is, step-by-step.  If you make them, let me know about it!  Oh, and if you type in Coldplay into Pandora and listen while making these, I swear they turn out better.

1 cup softened butter (not melted!)
2 cups peanut butter (creamy or chunky, I always use chunky)
1 teaspoon vanilla
1.5 boxes of powdered sugar
1 bag of Nestle Tollhouse chocolate bits
Paraffin wax

*These are the ingredients for a single batch.  I have never made just a single batch.  I ALWAYS double it. 

Mix the softened butter, the vanilla, and the peanut butter together.  Slowly mix in the powdered sugar.  Keep tasting until you get the desired taste and texture.  Roll into small balls (melon ball size) and put the on a cookie sheet.  Place them in the freezer for a short time, just while you make the chocolate, no longer than 20 minutes.  You don't want them to freeze solid!

Chocolate mixture:
Melt the chocolate bits in a double boiler.  As they are melting, widdle away at the paraffin wax and let it melt in with the chocolate.  DO NOT cut off chunks, it will never melt.  I use a paring knife to shave off wax into the chocolate.  A potato peeler would work, too.  I use about 1/10 of the block of wax.  Keep stirring until all is melted.  If it tastes "waxy" just add more chocolate bits.

Take the peanut butter balls out of the freezer and drizzle the chocolate generously over everything.  I put the melted chocolate into a freezer bag and pipe it on, that's the easiest way I've found to do it.  Put them back into the freezer to set for 45 minutes or so.

I keep ours in the fridge but they don't have to be.  It just depends on how you like them - harder and cold and warmer and soft.

Here are some pics:

butter, peanut butter, and vanilla

adding the powdered sugar

all the ingredients finally mixed

Melting the chocolate over a double boiler

Paraffin wax - they sell it in the baking aisle

The wax shavings into the chocolate

Kinda weird looking but this is how much wax I used for a double batch. 

This is how many a double batch produced

The chocolate and wax shavings are melted.  I put a freezer bag into a big cup so I can pour it in easily without spilling it everywhere.  You could have someone hold the bag open for you instead but I'm usually alone when I bake.  Had to get creative...

Lovely!  Courtesy of Drew here I am piping the chocolate

Ta Da!

If you enjoyed this post/recipe, please click once on the button.  Thank you.  xoxo
Top Mommy Blogs - Click To Vote!


  1. Looks fantastic. I'd love to try but that goes over my limit for steps. I am such a lazy baker. LAZY. And I'm kinda scared of the wax.

  2. You know I try everything you bake...but I am a little scared of the wax, too. And I don't have a double broiler (I do everything step-by-step, and if I don't have something, I seriously get lost).

  3. OMgosh, I'm buying you a double boiler for Christmas.

  4. Chocolate is easy to melt in the microwave if you don't want to double boil. Just put chips in glass bowl and heat for 60 seconds then stir, then another 60 seconds, stir - see if you need another 60.

    I'm wondering about the wax. Does it just make the chocolate shiny? I'm guessing you could make the same recipe without it. The chocolate will reharden in the fridge/freezer.

    Hmmm. I'll have to try these.

  5. We call these cannon balls in our family. Sherman can't stand the fact of eating wax. I just tell him I make them without now.


Note: Only a member of this blog may post a comment.



Related Posts Plugin for WordPress, Blogger...