description field is required. uh, it's candy.--read more >>

this came from the lid of smucker's peanut butter which i also use because i happen to think it tastes the best. i also find it helpful to pour off the oil from the top and only stir in part of it. or, i can just not use the butter. the original recipe calls for margarine, which is the stuff of the antichrist, won't touch the shit.

1. Mix the peanut butter, sugar, butter, and vanilla until semi-dry and crumbly.
2. Shape into ½“balls
3. Dip your balls into chocolate, leaving the top of the ball uncovered to resemble an eyeball.
4. Place your balls on a pan lined with waxed paper, and refrigerate until set.
5. Brag to friends and family of the enormously complicated recipe you just tackled with ease.

Smucker's PB Jar

one Etta Candy-sized serving

120

i may as well include the notes i have in my file. i had to fenagle the recipe a bit. but even when it doesn't exactly work, it still tastes damn good. the trick is to get your balls firm enough to dip without squishing in your fingers, while also without adding so much sugar and butter that it doesn't taste peanutty anymore. but it's still good.

6/24/03: START WITH JUST PEANUT BUTTER AND VANILLA, THEN ADD ENOUGH SUGAR FOR THE RIGHT CONSISTENCY. no butter at all.

XMAS 02: DECREASE-BY A LOT- BUTTER AND SUGAR Start with half the butter, then mix in the sugar, enough until the desired consistency is reached, then go from there.

ALSO-- CHILL TWICE. ONCE BEFORE AND ONCE AFTER DIPPING.

1 ½ cups peanut butter (one jar smucker’s)

2 ½ cups powdered sugar

½ cup butter

1 t vanilla

semisweet chocolate chips--read more >>

This is a pretty rich recipe, and I try to restrict it to just the holidays for that reason. It's also pretty labor-intensive, but the effort is well worth it. These come out 100x better than the store bought types. Hope this comes out coherently.

*Drain cherries and set on towels (paper or cloth--they will stain) to finish draining.

*Melt butter, and in small-medium mixing bowl add corn syrup and salt. Mix well to thin the syrup.

*Begin adding powdered sugar in slowly (1/8 to 1/4 cup at a time works well) and mix to make paste. Mix in a little, add more, mix entirely in, add more, etc.

*When all the sugar is in, the mixture should be a very sticky paste. The paste should be shapeable with very ginger handling (be careful not to over handle or it will melt). If not, chill for a half hour or so. If so, continue.

*Gently wrap paste around each cherry, and set on waxed paper lined baking sheet.

*Freeze wrapped cherries for 1 hour or until very firm.

*Melt chocolate on stovetop

*Taking around 6 cherries out of the freezer at a time, roll quickly in the melted chocolate (a spoon works well) or dip with a skewer. Coat cherry completely, and set on second lined baking sheet. After all are coated, patch any open spots in the chocolate. (They will leak if any of the paste is exposed.

*Refigerate till set, and then store airtight in the refridgerator.

Ummm, adapted from my dad's friend Trish who adapted it from Betty Crocker

around 60. Depends on your tolerence for junkfood/richness.

60

Once again, the effort is worth it, but definately get the kid fed and handed off to someone else to play with before embarking. You'll want to get it done all in one fell swoop.

Warning: Once complete, you may find your hand stuck in the tupperware they're stored in.

3 tbsp. Butter (margerine might work, never tried it)

3 tbsp. light corn syrup

1/4 tsp. salt

2 cups confectioners sugar

60 marachino cherries (no stems)

Chocolate for melting (I use half almond bark/half chocolate chips)--read more >>