Peanut Butter Balls

Name: Peanut Butter Balls
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 42
Cuisine: Global
Ingredients: 9 inches heart shaped pan; 237 milliliters butter, softened; 680 grams dark chocolate candy coating, coarsely chopped; 12 inches platter or covered board; 907 grams 7-1/2 cups confectioners sugar; 42 servings Cornstarch; 473 milliliters creamy peanut butter; 6 drops red food coloring; 1 inches to 1-inch-wide silver ribbon (optional); 1 liters sugar; 296 milliliters water

If you have approximately 50 minutes to spend in the kitchen, Peanut Butter Balls might be an outstanding gluten free recipe to try. One portion of this dish contains about 3g of protein, 16g of fat, and a total of 406 calories. This recipe serves 42. This recipe from Taste of Home requires water, butter, chocolate candy coating, and covered board.

Instructions

Dust a 9-inch heart-shaped pan with cornstarch and set aside. In a bowl, combine sugar, water and food coloring; mix with hands until the consistency of wet sand (see photo 1). Firmly pack into prepared pan (see photo 2).

Ingredients you will need

Food Color

Corn Starch

Sugar

Water

Equipment you will use

Bowl

Frying Pan

Smooth the top surface and immediately invert onto an ungreased heavy-duty baking sheet. Tap top of pan to loosen; remove pan (see photo

Equipment you will use

Baking Sheet

Frying Pan

and let dry for 4 hours.

When mixture is dry, carefully invert the heart. Using a spoon, gently scoop out soft sugar, leaving a 1/2-in.-thick shell (see photo 4). Smooth inside edge with fingertips. Dry candy dish at room temperature for 24 hours or in a 200° oven for 20 minutes. Cool completely on the baking sheet.

Ingredients you will need

Candy

Sugar

Equipment you will use

Baking Sheet

Oven

Transfer to a 12-in. serving platter or covered board. If desired, place silver ribbon on board around dish (see photo at far left). Fill dish with Peanut Butter Balls (recipe below) in foil cups if desired.

Ingredients you will need

Peanut Butter

Equipment you will use

Aluminum Foil

In a bowl, cream the butter and peanut butter. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden.

Ingredients you will need

Almond Bark

Peanut Butter

Chocolate

Butter

Cream

Sugar

Dip

Equipment you will use

Sauce Pan

Bowl

Equipment

Ingredients

Servings:

9inches

heart shaped pan 237milliliters

butter, softened 680grams

dark chocolate candy coating, coarsely chopped 12inches

platter or covered board 907grams

7-1/2 cups confectioners' sugar 42servings

Cornstarch 473milliliters

creamy peanut butter 6drops

red food coloring 1inches

to 1-inch-wide silver ribbon (optional)1liters

sugar 296milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Peanut Butter Balls on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.