Directions: |
Directions:For Reese's Squares:
Mix melted butter and peanut butter together until completely combined. Beat in powdered sugar, then beat in the graham cracker crumbs. Press into an 8" x 12" glass baking dish, chill in the refrigerator for 15 minutes. Put chocolate chips in a medium sized glass bowl. Microwave for one minute, remove and stir. Return to microwave for 10 second intervals until chips are melted and can be stirred smooth. Spread over peanut butter layer. Refrigerate until chocolate sets. Cut into squares and serve.
For Jingle Balls (I make them this way at Christmas):
Using about a teaspoonful of peanut butter mixture, roll between your hands to form a ball. Place on a parchment lined baking sheet, continuing until all the mixture is used up. Place baking sheet in your freezer for about an hour until balls are frozen solid. Melt chocolate as above (you may need a bit more chocolate if doing them this way). Dip each ball into the chocolate using a fork, being sure to coat the entire surface. Return to the parchment lined baking sheet. Repeat with all the peanut butter balls. Refrigerate until chocolate sets, it won't take long, as the chocolate is cooled by the frozen centers. I like to top each one with candy Christmas star or tree, or you can sprinkle with a few non-pareils or other Christmas sprinkles, either needs to be done before the chocolate sets so they will stay.
When they are set, place each one in a mini-cupcake liner and add to your Christmas cookie trays.
These do not need to be refrigerated unless the house is particularly warm, in which case you will want to keep them chilled. |
This recipe for Peanut Butter Jingle Balls OR Reese's Squares is from