peanut butter balls: a secret recipe

really important question, you guys–why are the seasonal Reese’s peanut butter easter eggs (and christmas trees) so much better than the original reese’s peanut butter cups? they have to use the same ingredients, right? but there’s just no way…it’s like saying the dumpy grey burgers topped with white lettuce you are handed at a fast-food restaraunt are the same as the ones on the commercials.

these Reese’s eggs are so coveted in our house that we had many-a-fights about them growing up. for example, one time i had a party in high school, and though i was verbally berated by my parents for weeks, it was nothing compared my sibling’s ire that some idiot at the party ate the last Reese’s easter egg in the freezer. i seriously thought that we might not speak again until the next easter until the damn eggs came out again. i had to slap myself every time i had the sheepish thought of dear God, you did it once. please resurrect these eggs. 

i tell you all that, only to tell you that the reese’s easter eggs have nothing on my family’s peanut butter ball recipe. unlike Bush’s baked beans–where no one wants to know the secret to those pre-canned barf beans, yet the family feels the need to make it more clandestine than our country’s torture methods–you want to be in on this secret.


for us, peanut butter balls are more synonymous with christmas than say, “santa” or “pass the wine”. when i think back on christmas pasts, the only visions i have are peanut butter balls at my parents’ christmas party and the under-rated Creepy Crawlers that santa brought me one year.

it’s the crisp bite into the chocolate followed by the creamy peanut butter mixture that scream’s All I want for Christmas is You. they make the Reese’s (and the Pillsbury slice and bake christmas cookies) look like amateurs.

i must warn you though, it’s a multi-day, multi-person process. the past few years, it’s been my mom, my dad, and me. how cute. my mom is the batter maker, microwave operator, freezer/fridge runner, and clean-up crew. my dad alternates between fridge running duties and ball-roller. and i am a ball-roller and the master dipper. 


Day 1: Make the batter. Refrigerate overnight.

Day 2: Roll the peanut butter balls. Refrigerate overnight.

Notes: 1) for once, smaller the better 2) they become very, very sticky at room temp.  they need to be super cold, so keep them in the freezer until you are ready. and only take a small amount out at a time. hence, the official fridge/freezer runners. 3) terse words regarding the size and the stickiness will occur every year–i could hit replay from 2004 and it would be the same conversation we had this year.

Day 3: dip the peanut butter balls. again, only microwave a little bit of chocolate at a time. Henry Ford would not be impressed by the inefficiency of this recipe, but go with it.



yes, this recipe takes longer than most, but at the end of the day, it’s more than a recipe–it’s Christmas, it’s family, and it’s memories made together. enjoy–all of them–because they are too good to hide in the freezer for an over-served partygoer to steal.


48 ounces of creamy peanut butter
3 sticks of butter
2 pounds of powered sugar

2 packages of chocolate flavored almond bark

1) let butter soften
2) using a mixer, mix peanut butter, butter, and powdered sugar
3) refrigerate overnight
4) roll peanut balls
5) refrigerate overnight
6) dip peanut butter balls in the chocolate

3 thoughts on “peanut butter balls: a secret recipe

  1. This is hilarious – we are freaks about Reese’s eggs (and trees! and pumpkins! …) too, and we make “golf balls” every Christmas. They are a little different: your ingredients plus graham cracker crumbs, a little coconut, and crushed pecans. Ridiculously good!


  2. Very accurate account of the “ball making process!” Every Year I Swear I’m not going to do it “next year” but … I ALWAYS DO!!!


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