Chestnuts

I can’t recall a single Christmas without these sweet, creamy peanut butter and chocolate confections. Often dismissed and lost in the oversaturated “holiday cookie” category, these decadent three-biters are more like an oversized candy or truffle. With fond memories and misty eyes, I opened my mother’s recipe box – an army green, utilitarian metal affair overstuffed with cards written in Catholic school cursive and ideas clipped from the back of the Bisquick box. Thumbing through recipes for porcupine meatballs and so-and-so’s stuffed cabbage, I finally found this treasure. Originally passed along to our family from a neighbor’s daughter Joan, this recipe is a dream. Replacing the unhealthy margarine with my favorite French butter and using a really good quality chocolate make these a delicious heritage addition to holiday gatherings for years to come.

 

Chestnuts

Makes about 4 dozen 1-inch balls

 

1 stick (8 tablespoons) butter, softened to room temperature

1½ cups creamy peanut butter

1 teaspoon vanilla extract

1 pound confectioners sugar

12 ounces semi-sweet chocolate chips, divided

4 tablespoons vegetable oil, divided

 

Place the softened butter, peanut butter, vanilla and confectioners sugar in the bowl of a stand mixer set with the paddle attachment. Mix on “Stir” or lowest speed for a minute or two, occasionally scraping down the side of the bowl until fully incorporated. Alternatively, mix by hand in a large bowl with a strong wooden spoon. Mixture will be very thick.

Using a level tablespoon measure, form into 1-inch balls and place on a wax paper-lined cookie sheet. DO NOT wet hands at this point as the resulting texture will be pocked and not smooth. Allow to chill uncovered in the fridge for at least 30 minutes.

Meanwhile, place the half the chocolate chips and 2 tablespoons oil in a 1 cup glass measure and microwave for 3 minutes, pausing to stir vigorously every minute or so.

Using a toothpick, pick up half the balls and dip three quarters way into the melted chocolate. Set back onto the waxed paper-lined sheet. Using a wet index finger, carefully smooth over the hole created by the toothpick. Repeat the melting and dipping process with remaining chocolate, oil, and peanut butter balls. Place back into the fridge for another 30 minutes to set. Package as desired for gifts or serve on trays for parties. These freeze very well in airtight bags. Allow to come to room temperature for serving.