recipe || chocolate crispy peanut butter balls

J and I were talking the other day about how there are certain things at Christmas time that instantly sends us back to our childhood; sights, sounds, tastes, that instantly cause a flood of memories to wash over us. We love those conversations because it reminds us of the grace of God to have given us the families He did, parents who formed the traditions yet flexed when it was needed, who let sprinkles and paint go everywhere and let us eat "one more" christmas cookie, who danced to the music and let us wrap presents with 150 pieces of tape and who made the memories that we've carried with us for years.

We love those conversations because they inspire us to carry on those traditions. We get to take the soundtracks of our childhood and the treats and the ornaments and mold them into our little family, sharing with Anna Kate where they came from and the memories attached to them. And we get to make our own, the memories, the traditions, the favorite treats and music that AK will carry with her for years to come and, Lord willing, into her own home one day. How beautiful is that when you stop to think about it?

These chocolate crispy peanut butter balls are one of those carried over traditions for me. I know many people make peanut butter balls but my mom's recipe is my absolute favorite and it comes from the Creme de Colorado cookbook. These were always a staple in the "thank the teacher" Christmas gifts and the neighbor goodie bags, plus being the treat that was so easy to sneak out of the container without a clear sign that you had been there. I am strictly a creamy peanut butter type gal but I make an exception for these little circles of goodness. They are far from looking magazine shoot ready but they certainly do the trick.

Ingredients

3 3/4 cups powdered sugar

1/2 cup margarine, softened*

2 cups crunchy peanut butter**

2 cups rice krispies cereal

Chocolate Coating:

6 ounces german sweet chocolate

6 ounces semisweet chocolate chips

2 ounces parafin wax

Directions

Combine all ingredients in large bowl and mix well. Roll dough into 1-inch balls. Chill.

In top of double boiler over boiling water, melt German and semisweet chocolates with parafin wax, stirring constantly until smooth. Using a wooden pick inserted in ball, dip balls into chocolate mixture, one at a time. Set on waxed paper to harden. Store in airtight container in refrigerator.

*we use butter, always

**I might add a little creamy peanut butter in there to just help bind it all a bit more. as you're stirring it all together just see how it's coming along and go from there.

What are you favorite Christmas treat recipes? I always like to learn of new ones!