I love my pal Scott’s balls! I mean, these things are so amazing – holy yum! I used to work with Scott at Orca Bay Seafoods. He is hilarious and gives better advice than anyone I have ever met in my life. I think it is because he has 7 sisters (give or take a few). He also makes a mean cheese/meat plate that we would pass over our shared cubicle wall while talking on the phone to each other even though we only had 3 feet between us.
Here is a pic of Scott with his cute son Hayden that I stole from his Facebook.
While I worked at Orca Bay, Scott would bring in these amazing chocolate peanut balls and the ladies at the office would swoon. People would practically beg him to bring them in more often.
I have missed his balls so much since I left Orca Bay almost 2 years ago. Well, the other day, I was the very fortunate recipient of a fed-exed package of balls!! They lasted about 3 hours and then they were all gone and I felt very ill. However, it was worth it! They are like little bites of chocolate peanut butter heaven.
He not only sent me these balls, but also was generous enough to share his coveted recipe. I would recommend making these now. You will not regret it.
Scott – Thank you again very much! Ricardo would so be proud. I miss Ricardo stories greatly.
Scott’s Chocolate Peanut Butter Balls
Printable recipe here.
1 Cup Powdered sugar (sifted)
1 Cup Finely chopped pecans
1 Cup Peanut butter (creamy Jif, of course)
1 Tbsp Melted butter
1 Tsp Vanilla extract
1-12oz package semi-sweet chocolate chips
Combine all but chips into bowl and mix well. I find doing it by hand is the only way to get it mixed really well. Put the mix in the refrigerator for about 1 hour. After the mix hardens a bit, roll into 1″ balls, and put back into the fridge for 30-40 minutes. This just keeps it from getting too mushy when it gets dipped in the chocolate, which gets quite warm.
Melt chocolate ships in double boiler (with a little parafin wax for a nice sheen) and, using two standard teaspoons, drop the balls in the chocolate and cover generously, then drop onto a wax paper covered cookie sheet, and return to the fridge. I usually do this in the evening and leave the balls in the fridge overnight, so i am not sure exactly how long it takes to get the balls into their mouthwatering goodness. This recipe usually makes about 20 balls, so I almost always double it. – Scott