In the kitchen with Sharon


Hello! Thanksgiving is over and I am sure everyone is still eating leftovers. I know I am — good ole turkey sandwiches with mustard — my favorite. Now it is time to make Christmas candy.

In the kitchen with Sharon this week I made the best peanut butter balls. There are only four ingredients. What a perfect candy to make with your children and grandchildren. I added sprinkles to mine to give it a Christmas look. You can add anything from nuts to Rice Crispies for a different topping. Also, I put my chocolate in the microwave to melt. Make sure the balls are chilled before dipping them into the melted chocolate.

Please send in your favorite Christmas candy recipe or something special you make at Christmas to [email protected] or call 937-393-3456. I am looking forward to hearing from you.


1/2 cup creamy peanut butter

3 tbsp. salted butter softened

1 cup powdered sugar

1 cup semi sweet chocolate chips


1. Mix the peanut butter and softened butter together in a mixing bowl. Gradually stir in powdered sugar until fully combined. Cover and place in the fridge for about 15 minutes to firm up.

2. Using your hands, shape the dough into one-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes (this will hold its shape for dipping).

3. Meal the chocolate chips according to the package instructions.

4. Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off. Place the chocolate ball onto wax paper, cover and refrigerate until ready to serve.

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

Sharon Hughes Staff columnist Hughes Staff columnist

This is a picture of Sharon’s peanut butter balls. is a picture of Sharon’s peanut butter balls. Sharon Hughes | The Times-Gazette

No posts to display