Peanut Butter Balls

Chris dipping the peanut butter balls in chocolate!

We are not Christmas cookie baking people.  Sure, Chris makes chocolate chip cookies from time to time, but we don't "do" the frantic baking thing at the holidays.  As a result, I never get as many peanut butter balls as I require.

This year, I saw this recipe floating around Facebook, and I asked Chris if he would make it for our Christmas party.

I will warn you, it was a bit of mess! But these are THE BEST peanut butter balls I've ever tasted!  He did use his hands to mix the peanut butter part, as directed in the recipe.  He used milk chocolate chips instead of semi-sweet, which makes them just a little bit sweeter.  I actually prefer milk chocolate, so maybe that's why I loved these so much!

So here's the recipe.  (The personal notes are from the original poster -- I'm sorry I don't know who that was to give her/him credit!)

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
 
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.