chocolate peanut butter balls

When I was a little girl, any time I would go on a long car ride with my family, my father would stop at the convenience store at the end of our street to grab a cup of coffee. Each time he’d get out of the car, I’d yell from the back seat, “Get me a candy bar!” and hoped that the speed of sound was quick enough to reach him just before the driver’s side door slammed shut, separating my miniscule voice from his ears. Seconds felt like hours as I waited for him to return to the car, coffee in one hand, and, fingers crossed, a candy bar in the other. Each time, he would return with one, and my eyes would widen as my mother gave him a look that said, “You know she doesn’t need all that sugar.” Occasionally, he’d pretend he didn’t get me one, then as I sat in the back seat, disgruntled about my lack of sugar rush, he’d slyly say, “Hey Jul, you want a piece of this candy bar I got?” It immediately made my day. I’m 21 now, and to this day, if we are in the car together, he stops for his coffee and brings me a candy bar.

I’m telling you this because I still blame my dad for my obsession with sweets (love you, Dad!). But nowadays, when I want a sweet treat, I don’t grab a candy bar from the convenience store; I figure out what I’m craving and use it as an opportunity to develop a new recipe. Today, I made some chocolate covered peanut butter balls—my personal twist on Reese’s peanut butter cups. These no-bake desserts are so adorable and tasty, I bet you can’t eat just one!

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Ingredients:

1 cup chunky peanut butter

1/4 cup confectioners sugar

8 oz. milk or dark chocolate

Mix peanut butter and confectioner’s sugar, and freeze for 20 minutes or until firm. Melt chocolate in the microwave (until fully melted), then let cool, stirring occasionally to keep it from hardening. Shape peanut butter mixture into small balls, about an inch in diameter, and freeze another 20 minutes. Coat peanut butter in chocolate, then freeze one hour. Remove from freezer and serve.

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