Peanut Butter Balls

Yet another peanut butter ball recipe. The paraffin makes it definitely retro…but you can just use candy melts or plain chocolate chips to dip them in instead.
1 stick softened butter
2 cups peanut butter
2 1/2 cups powdered sugar
3 cups Rice Krispies
1/3 cake paraffin wax
12 oz. chocolate chips

Mix butter, peanut butter, sugar, and Rice Krispies. Roll into 1 inch balls. Melt wax over low heat. Add and melt chocolate chips. Dip balls into chocolate mixture. Set on wax paper and chill.

Peanut Butter Date Balls

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.