over thanksgiving, elise helped me make some PEANUT BUTTER BALLS for the family.  now, i’ve made said balls before, but never in multiple batches, and after jason politely demanded (is that an oxy moron?) that i make LOTS of them, it was nice to have some help melting, mixing, rolling and, of course, taste-testing!  there was actually some drama and yanking-of-hair-level anxiety that accompanied the experiment of making multiple batches of these little goodies at once, but we won’t go there.  i will note, however, that the recipe below includes some very necessary tips that you should definitely heed, should you decide to make these treats for your family….and i hope you do, because they are delicious!

many thanks to jason’s grammy, who shared this recipe with me years ago when jason and i were newly dating.  in fact, i believe the first time i made them for jason was as a valentine’s day surprise.  (AWWWW….)  since grammy isn’t often able to make this favorite weeks family treat anymore, i plan to keep the tradition alive since everyone loves them so much, and since i know jason will never forgive me if i let it die!

and the glorious little devils in their finished state:

GRAMMY’S (very addictive) PEANUT BUTTER BALLS

yield = about 80 balls

TO MAKE THE BALLS:  melt ¼ lb. margarine and 2 cups + 2 T. crunchy peanut butter together; set aside.  in a large bowl, mix 4 cups Rice Krispies with 1 lb. powdered sugar.  pour melted butter mixture over Rice Krispie mixture and mix well.  press into well-packed, bite-size balls; set aside.  *TIPS:  if the mixture is too dry, melt 1 T. melted butter with 1/2 cup of peanut butter, and slowly add to the mixture until it is easier to ball up.

TO MAKE THE DIP:  in a double boiler, melt 1/3 bar paraffin wax (found in the canning aisle at grocery store), 8 oz. plain Hershey bar and 16 oz. semi-sweet chocolate chips.  *TIPS:  paraffin wax is the last thing to melt, so place it in the bottom of the pan.  be careful not to let the water in the double boiler actually boil and splash into chocolate dip mixture!  if dip is too thick for dipping, add more wax (a teeny bit at a time) until consistency becomes smooth and slightly runny.  but be careful that the dip doesn’t start to taste too much like wax!

TO DIP THE BALLS:  using 2 forks, dip each ball into the chocolate, gently transferring from fork to fork to cover it thoroughly; several layers is best.  place balls on waxed paper on a cookie sheet or plate.  refrigerate dipped balls for about an hour, or overnight.  gently ‘peel’ the balls off of waxed paper, serve and EAT!