Old Fashioned School House Peanut Butter Balls
Ingredients
- 1 (18 oz) jar peanut butter
- 1 stick margarine or butter
- 1/4 pound paraffin
- 1 (1 pound) box confectioners sugar
- 1 (12 oz) package chocolate chips
Step-by-Step Instructions
- Melt margarine and peanut butter over low heat; stir often (about 5 minutes).
- Remove from heat and mix in the confectioners sugar until well combined.
- Place in refrigerator to cool for about 30 minutes, until mixture is firm enough to shape.
- When cooled, shape into one inch diameter balls and place on a wax paper-lined baking sheet.
- Melt chocolate chips and paraffin in top of a double boiler over low heat, stirring until smooth (about 15 minutes).
- Using a toothpick or fork, dip peanut butter balls in chocolate mixture, coating completely.
- Place on wax paper to harden at room temperature, about 20-30 minutes.
Common Problems and Solutions
Q: Why is my peanut butter mixture too soft to shape?
A: Make sure to refrigerate the mixture long enough—at least 30 minutes. If it's still too soft, chill it longer or add a bit more confectioners sugar to firm it up.
Q: Why won't the chocolate coating stick properly?
A: Ensure the peanut butter balls are cold when dipping. If the chocolate is too hot, let it cool slightly. Work quickly and use a toothpick or fork to support the ball while dipping.
Q: Can I skip the paraffin?
A: While paraffin helps create a shiny, firm coating that doesn't melt as easily, you can substitute with 1-2 tablespoons of coconut oil or vegetable shortening, though the finish won't be quite as glossy.
Tips and Techniques
Work with cold peanut butter balls straight from the refrigerator for easier dipping—they’ll hold their shape better and create a smoother chocolate coating. If the chocolate mixture starts to thicken while dipping, gently rewarm it over the double boiler.
Ingredient Substitutions
- paraffin: 1-2 tablespoons coconut oil or vegetable shortening
- chocolate chips: chocolate bark or almond bark
- margarine: butter
- creamy peanut butter: crunchy peanut butter
Equipment Needed
- Double boiler (or heat-proof bowl over simmering water)
- Wax paper
- Baking sheet
- Toothpicks or dipping fork
Historical Context
Chocolate-dipped peanut butter balls became popular in school cafeterias across the South in the mid-20th century as an affordable, kid-friendly dessert. The use of paraffin for candy-making was a common technique in home candy-making during this era, creating a professional-looking glossy finish.
