From the Betty Crocker Cooky Book, 1978 (originally published 1963)
1 cup peanut butter
1 cup confectioners sugar
1 cup chopped nuts (walnuts or peanuts)
1 cup chopped dates
1 tbsp butter or margaine
3/4 bar (4-oz bar) sweet cooking chocolate
Mix peanut butter, sugar, nuts, dates and butter well. Break chocolate into top of double boiler and let it melt while shaping dough into marble-sized balls. With metal spatula or knife spread the top of balls with melted chocolate and swirl, giving bonbon effect. Refrigerate until set. Makes abut 110 balls. Note: If chunk-style peanut butter is used, use only 3/4 cup chopped nuts.
My Notes: This cookbook is one of the first cookbooks I compelled my mother to purchase. It also has been used extensively, battered (literally even) and very damaged. These are the peanut butter balls my mother made, though I favored a friend’s mother’s recipe.