The Season of Giving

December is by far the busiest season my kitchen sees.  We love making homemade treats and sharing them with people who have made a difference in our lives through out the year.  If we could mail these treats to dear ones who have moved away, we would. This year, the first treat to come out of the kitchen is my “reeses” balls.  These are always a big hit with our friends. I love them because they are SUPER easy.101_1001

This is a five ingredient recipe.

  • 1 1/2 c. creamy peanut butter
  • 1/2 c. butter (melted)
  • 4 c. powdered sugar
  • 2-3 Tbs. milk
  • almond bark ( I get this at Wal-Mart and stock up on it since they only carry it at Christmas time)

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Mix together the powdered sugar, peanut butter, and butter.  Your dough will be really dry and crumbly.  Once the ingredients are well mixed, add in the milk Tbs by Tbs until you have a dough the consistency of Play-Doh.  Now it’s time to start making little balls (for Easter, I make the balls egg-shaped so I have “reeses” eggs).  Be sure to punch the dough mass together really well before you roll the ball.  This keeps your ball from splitting.

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Next, chill the balls in the freezer for a minimum of 45 minutes.  I prefer to leave them in for at least two hours. This way, when I dip them, the bark cools and hardens quickly around the COLD peanut butter ball.

When you are ready to dip the balls, follow the directions of the almond bark package for melting.  I do mine in the microwave and in 2 minutes, my chocolate is ready.

Just put 2-4 balls in to the chocolate, roll them around and set them individually on a cookie sheet to harden.  DO NOT let the balls touch while in the melted bark.  You will have a difficult time getting them apart without crumbling.

The chocolate sets up fast so don’t let them sit immersed in the chocolate for too long.  Once they have hardened, use your finger to cover any “bare” spots left from handling the balls as you dipped them.

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Once you have a thick base coat, decorate them any way you please.  I have covered them with nuts, crushed candies, and toffee bits, but you have to top them BEFORE the coating dries or the toppings won’t stick. If you choose to top them with an alternate flavored chocolate, then wait until the base coat dries before drizzling on the alternate chocolate or double dipping them in the second flavor.  I’ve done all the varieties and depending on the amount of time and the number of assistants I have, I will get pretty creative with these.  Use your imagination.

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Regardless, your friends will think you slaved away to create their delicious gift. Who am I to tell them you really didn’t? Bon apetit.

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