I had big plans of making sausage balls and peppermint brownies. And I wanted to try some new recipes like this Raspberry and Almond Shortbread Thumbprint recipe. Or possibly (in my more ambitious moments), this recipe for Brown Butter Spoon Cookies with Jam.
I had good intentions. Really, I did.
But it just hasn't happened. I actually tried to make peanut butter balls. But something went awry. I must have converted some of the measurements incorrectly. It's a little tricky to convert "1 package of graham crackers" into grams of graham-cracker-substitute. (For those in Europe looking for a graham cracker substitute, I used Leibniz Vollkornkekes.) So the peanut butter mixture turned out very sticky and not as firm as it should be. Even after refrigerating it, it was still softer than I'd like.
And I'm not going to start with the troubles I had melting the chocolate. After two failed attempts, I switched over to the melting chocolate you can buy in a little plastic cup. It was a sad day.
After all that trouble, I didn't have the heart to dip a hundred peanut butter balls into chocolate. So I decided to make peanut butter bars instead. I put some foil in a baking dish, added a layer of melted chocolate, stuck it in the freezer to harden the chocolate, added the peanut butter mixture, then added another layer or melted chocolate and stuck it all back into the fridge. It turned out ok, but not as good as I had hoped. Not good enough for a photo.
But here's the recipe if you want to try it. As you can see, the measurements are based on American packaging, so perhaps I'll have to find a recipe with actual measurements for next year. However, I've successfully made this recipe many times in the U.S.
Peanut Butter Balls
- 1 package graham crackers (this isn't 1 box, but one of the packages within a box), crushed
- 1 lb box powdered sugar
- 2 sticks margarine or butter, softened
- 1 lb peanut butter
- 1/2 pack chocolate chips
- 2/3 block paraffin wax
- Mix crushed graham crackers, powdered sugar, softened margarine and peanut butter. Roll peanut butter mixture into small balls (about 1 inch) and refrigerate.
- Melt paraffin wax and chocolate chips in double boiler, sauce pan or microwave. Stir until smooth.
- Use a toothpick to dip peanut butter balls into chocolate.
- Place dipped peanut butter balls on waxed paper and refrigerate.
2 comments:
I hate it when you work and work on something and it doesn't turn out right! I made my dad his favorite cookies last night, but they weren't chocolaty enough because the recipe just said "melted chocolate" with no amount specified. (And it also said 4+ cups of flour--till dry enough to roll out. Yeah, I used almost 7 cups!) So frustrating!
I did, however, try a new recipe today and it turned out to produce the absolute best cookies EVER, bar none. It's a chocolate cookie wraped around a Rolo candy and dipped in chopped pecans. The caramel in the Rolo melts and it's seriously the best thing ever. I made myself sick on them and I'm still in love with them. (Don't tell Steve, I don't want him to be jealous of a cookie.)
Thanks for sharing about the best cookies ever. Too bad I can't get Rolos here. I wanted to make something similar to Take5 candy. Have you tried it? It's pretzels, peanut butter, peanuts, caramel and chocolate. I just love the sweet and salty together. But I can't find caramel candy. Only milk caramel, which (I discovered after buying a huge bag) is not the same at all.
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