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Real Food

Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.

Homemade Reese’s

I love chocolate. And I love peanut butter. And let’s not forget salt. When I was young, my mom used to make these delicious little balls of peanut butter and chocolate goodness that contain absolutely nothing healthful. But I firmly believe inhomemade reeses all things in moderation and eating these once a year—whether that’s Halloween or Christmas—certainly won’t kill you; though they’re so addictive they might put you in a sugar coma! Consider yourself warned.

These make a great gift at the holidays, along with an assortment of other handmade candies.

* Peanut Butter Balls * 

12 ounces crunchy peanut butter (not the “natural” kind that separates)

2 sticks unsalted butter, softened

16 ounces powdered sugar

1 teaspoon vanilla

1 bag semi-sweet or milk chocolate chips (good quality with cocoa butter; make sure the ingredients do not contain nonfat milk)

Kosher or sea salt

In a large bowl, with your hands, mix together the peanut butter, butter, sugar, and vanilla. Make sure it’s thoroughly combined and mixed. Wash your hands. Roll the mixture into balls and drop onto a wax-paper lined baking sheet. Freeze for one hour.

Melt the chocolate chips in a double boiler or microwave, according to the package instructions for melting. Using a skewer, a mini spatula, a spoon—whatever works—roll or dip the balls in the melted chocolate and place on the wax paper. You may have to patch up the sides with melted chocolate (this is where the mini spatula comes in handy) if the candies come out a little rough. If you’ve got any fingers free from melted chocolate, sprinkle a pinch of Kosher or sea salt on top. Place in the refrigerator or freezer for a little while to set up.


linda bradford
12/17/2011 12:08:59 PM

Adding Heath Bits to the PB mixture puts these over the top!!

karen keb
12/13/2011 10:03:20 PM

They can be refrigerated afterwards so they set up quicker, but if they're consumed within 2 days or so they don't have to be refrigerated. Especially this time of the year when it's cold, no worries about them melting.

kristin ferguson
11/4/2011 6:07:36 PM

Do they need to be refrigerated after they are done? I'm trying to find recipes for things that don't need to be kept cold so I can package them and give them as gifts in baskets with other canned/baked goodies.

belinda mansfield
11/3/2011 9:55:14 AM

I think chocolate is one of the food groups ;o) I will have to try this!!

natalie loveland
10/31/2011 9:51:39 PM

This recipe is just about the same as my grama used except hers has the addition of grahm cracker crums. I think the texture is more like reeses with them