This is one of my all time favorite recipes. I have taken it to a friend’s annual holiday cookie baking party twice, and it’s been a big hit both times. The best part about it (apart from the taste)? It’s no-bake so if you don’t want to dip them in chocolate, it’s as close to instant gratification as you can get.
I don’t know anyone else who makes these. It could very well be something my grandmother and I invented together. I have the recipe in this old cookbook from the church. It’s nestled in there with my grandmother’s famous (delicious) microwave pralines, and a cookie recipe I invented. And as odd as it may seem, that cookbook has provided hours (ok, probably minutes) of entertainment in the form of reading all the weird recipes. My favorite to freak people out with? Velveeta Cheese Fudge! (No, I’ve not ever tried it – that’s gross!)
Without further ado:
Georgette’s Peanut Butter Balls
1.5 C graham cracker crumbs
1 can of coconut
2 sticks melted butter (this was margarine, but in the interest of leaving out trans fats…)
1 C chopped nuts (any kind)
1 tsp vanilla
1 box sifted powdered sugar (I never sift it… totally not a problem)
1 C crunchy peanut butter
(these are optional and for “glazing” the pb balls)
.5 cake paraffin (you can leave this out – I can never find it, and it’s just for shine)
1 (16oz) pkg chocolate chips or almond bark morsels
Mix graham cracker crumbs, coconut, butter, nuts , vanilla, powdered sugar and peanut butter. Roll into balls. Chill. Melt chocolate or almond bark and cake paraffin in separate pans. Add 2 tbsp of the paraffin to the chocolate/almond bark. Dip balls in mixture and put on waxed paper or foil that has been lightly greased. Chill until chocolate is firm.
What are you waiting for? Get cooking!