JB’s bonus grandma makes the best peanut butter balls this side of the Mississippi (she also makes the best German chocolate cake I’ve ever tasted, but that’s a post for another day).
How do I know this, you ask? Because my husband considers himself a bit of an expert on desserts, peanut butter ones in particular, and hers are the ones he talks about every Christmas. Now, I’ve never made a peanut butter ball in my life (though my day may be coming soon – she sent me the recipe today!) because all that dipping sounds exhausting. So when I saw this recipe for Buckeye Bark, I knew I had to try it.
Recipe from LiveSigmaKappa.com
2.5 pounds chocolate almond bark
1 (16.3 oz) jar creamy peanut butter
2 c. powdered sugar
1 stick unsalted butter, melted
1 t. vanilla
Melt half of almond bark as directed on package, and spread on lined baking sheet to a thickness of 1/8″ – 1/4″. Put in freezer until firm. In mixer, beat together peanut butter, powdered sugar, butter, and vanilla. Spread peanut butter mixture over the set almond bark and put back in freezer. Melt remaining almond bark, and spread over the peanut butter mixture. Return to freezer until firm.
When fully set, using a sharp knife to break bark into pieces. This part can be tricky, so make sure you’re cutting through both layers of almond bark to keep the bark from separating from the peanut butter layer. I recommend moving the whole thing to a big cutting board to make this easier.