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Felicia Carter

www.gogrowgo.com

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A Match Made in Dessert Heaven

December 18, 2013

My time as a Kraft Tastemaker has really allowed me to explore some of our family favorite recipes surrounding so many different seasons and holidays. I'm about to let you in on a true gem of a recipe that everyone in my family loves and comes to expect around Christmas. Just a quick word of caution, your kids and husband will be sneaking these out of the fridge so place them on the highest rack!

If you've been following here for any length of time then you know how fond I am of chocolate. Now, don't go thinking that everyone is a chocolate lover because many of my dearest friends could do without it, but when you combine chocolate with peanut butter there is just something about it that even those who are not such great fans of that yummy goodness that is chocolate will love.

This recipe, while simple, can become tedious but I have found that if you have a diligent helper, a little Christmas music and a cup of coffee you will be good to go! Not to mention, this recipe can feed the masses of a Christmas party (or just the Carter crew).

Chocolate Peanut Butter Balls Recipe
Prep Time: 1 hour • Cook Time: 0 minutes • Serves: Approximately 50

Ingredients:
1 ½ cups of PLANTERS Peanut Butter (creamy or crunchy)
2 sticks of butter softened
6 cups powdered sugar
1 (12 oz.) bag BAKER'S Semi-Sweet Chocolate Chunks
1 (12 oz.) bag dark or milk chocolate chunks or chips
¼ of a bar of paraffin wax finely shaved (TIP: Find this in the canning section and use a potato peeler to shave it)

Directions:
MIX together the peanut butter, butter, and powdered sugar until well blended.

ROLL into 1 inch balls and place on wax or parchment paper. Place finished balls in the refrigerator for 30 minutes.

MELT the BAKER’S Semi-Sweet Chocolate Chunks, dark or milk chocolate and paraffin wax down in a double boiler. If you do not have a double boiler you can always use a small metal bowl over a pot.

USING a toothpick, dip the balls into the chocolate leaving a portion of the top exposed. Drop onto wax or parchment paper. Let stand or refrigerate until the chocolate hardens.

For more recipes and ideas, visit my blog at www.gogrowgo.com.

A Match Made in Dessert Heaven
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