Today I am posting a lovely confection made by my niece Raylee.
I got to drop in, share in the fun, ... learn something new ... and best of all,
sample the yummy treat.
Raylee mixed the dough by hand ... a large amount ..
that took some capable power and effort. I would have
taken the easy road with my Bosch and cookie paddles.
After chilling, pinch off pieces of dough, the size you like, and roll
into balls. Place on parchment lined cookie sheets and pop into the
fridge ...if you have room ... or into the freezer.
Prepare the chocolate ... dip the balls and shake off the excess.
Place back onto the parchment paper to set.
After dipping a host of balls, it gets a little messy .. but not to worry.
It happens to everybody.
Raylee used chocolate melting wafers which melt perfectly in the
microwave and do not need shortening or paraffin wax.
Raylee experimented using milk chocolate wafers and milk chocolate
chips melted together. That combination worked well but
she preferred the shine and quick-set of the chocolate
melting wafers alone.
After all that dipping and tasting ... you don't want to see another
one for a long time. Tuck them away in a cool place because in
just a day or so, you'll be looking for them again.
PEANUT BUTTER BALLS
4 cups peanut butter
1 kilo bag powdered sugar (2.5 pounds)
1 lb. margarine, softened
Combine peanut butter, powdered sugar and margarine in a large bowl.
Mix with your hands until smooth; chill for 30 minutes.
Pinch off pieces of dough and roll into balls; chill.
6 cup milk chocolate melting wafers, approximately
Melt chocolate wafers in glass bowl in microwave on low power.
Stir until smooth. Dip balls into melted chocolate using a fork.
Shake off excess on side of bowl, transfer to parchment.
Allow to set and dry; store in refrigerator.