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Peanut Butter Balls

 Peanut Butter Balls
Sugar coating a romantic occasion with this pretty pink confection from the CT home economists can be just the sentimental start. Fill it with Lee Ann's peanutty treats and you have a melt-in-you-mouth dish set to sweeten the heart of someone special! A heart-shaped pan and red food coloring turn the straight forward sugar mixture into an eye-catching creation. Nestled inside, Le Ann's rich candie
42 ServingsPrep: 45 min. + standing Cook: 5 min.

Ingredients

  • Materials needed:
  • Cornstarch
  • 6 cups sugar
  • 1-1/4 cups water
  • 6 drops red food coloring
  • 3/4-inch to 1-inch-wide silver ribbon (optional)
  • 12-inch serving platter or covered board
  • 9-inch heart shaped pan
  • Peanut butter balls:
  • 1 cup butter, softened
  • 2 cups creamy peanut butter
  • 7-1/2 cups (2 pounds) confectioners' sugar
  • 1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions

  • Directions for Candy Dish:
  • Dust a 9-inch heart-shaped pan with cornstarch and set aside. In a
  • bowl, combine sugar, water and food coloring; mix with hands until
  • the consistency of wet sand (see photo 1). Firmly pack into prepared
  • pan (see photo 2).
  • Smooth the top surface and immediately invert onto an ungreased
  • heavy-duty baking sheet. Tap top of pan to loosen; remove pan (see

2 of 2

Peanut Butter Balls (continued)

Directions (continued)

  • photo 3) and let dry for 4 hours.
  • When mixture is dry, carefully invert the heart. Using a spoon,
  • gently scoop out soft sugar, leaving a 1/2-in.-thick shell (see
  • photo 4). Smooth inside edge with fingertips. Dry candy dish at room
  • temperature for 24 hours or in a 200° oven for 20 minutes. Cool
  • completely on the baking sheet.
  • Transfer to a 12-in. serving platter or covered board. If desired,
  • place silver ribbon on board around dish (see photo at far left).
  • Fill dish with Peanut Butter Balls (recipe below) in foil cups if
  • desired.
  • Peanut Butter Balls:
  • In a bowl, cream the butter and peanut butter. Gradually add sugar;
  • mix well. Shape level tablespoonfuls into balls; set aside. In a
  • saucepan over low heat, melt candy coating. Dip peanut butter balls
  • in chocolate; place on waxed paper to harden. Yield: 7 dozen.
Editor's Note: Dark chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds. Note: Materials and instructions are for one candy dish. Finished size: The candy dish measures 9 inches wide x 8-1/4 inches high from the top middle point to the bottom tip.
Nutritional Facts: 1 serving (2 each) equals 278 calories, 15 g fat (8 g saturated fat), 12 mg cholesterol, 101 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.