Josh Turner's Chocolate Peanut Butter Balls
Cook Time: N/A | Yield: 75 1-inch balls
For the balls:
- 2 sticks unsalted butter-melted
- 1 box 10X confectioners' sugar
- 2 1/2 cups graham cracker crumbs
- 1 cup chopped nuts....chop as nutty or as fine as you wish
- 1/2 cup your favorite peanut butter (not chunky)
- 1 teaspoon vanilla flavoring
For the dip:
- 6 ounces chocolate chips
- *1/2 stick paraffin wax
For the balls: Add ingredients in order of recipe into a large bowl. Mix with hands and roll into balls(about 1 inch) and dip. Place balls on cookie sheet lined with wax paper. Chill in refrigerator for about 2 hours. Makes about 75 1 inch balls.
For the dip: DO NOT MICROWAVE!!!! Melt on low heat. ( I use a double boiler). Constantly watch and keep stirring a little as the wax melts. Insert toothpick into ball -- dip in warm chocolate mixture and place on wax paper. I usually let the chocolate drip back into the pan so there won't be a big mass of chocolate around the base of the balls. Allow to harden and place in containers and store in refrigerator. Enjoy a mouth full of goodness.
*Hint: For those of you who are not familiar with the paraffin wax. It is usually found in the grocery store near where the charcoal for grilling is found. It comes in a container with 4 slabs and is easy to cut in half. It calls for a stick but is actually rectangular/ in shape. Paraffin wax is flammable and that is why I use a double boiler but if you use a heavy pot for the chocolate chips and the wax and watch it as you stir it will be fine.