So prior to my first and oldest child having his first anaphylactic reaction, I was a huge peanut butter fan. Truth be told I never really loved peanuts. But peanut butter. Give me all the peanut butter. Peanut butter cookies, peanut butter pie, peanut butter candies like Snickers, Reese’s and more! Yes gimme all of it.
Then something changed. There is just something for me personally, that I just have never been able to enjoy it in any form every again. There’s is just something for me that I can’t mentally get past. There is no enjoyment for me in eating something that I know would kill my child in a tragic and devastating way.
I hold absolutely no judgement for others that can not only eat it, but find enjoyment in it. My sweet and wonderful husband is one of them, it just doesn’t negatively affect him the way it does me.
So while I abhor anything peanut or peanut butter related, I do miss the concept of a Reese’s. The essence of it. It’s creamy sweet goodness.
So this recipe we came up with many years ago in an effort to appease that craving and indulge in our own creamy sweet concoction. It has been fun for my son to also be able to enjoy it, and as we have had more children, to see them all enjoy this fun sweet treat as well.
What is fun about this recipe is that not only is it a very forgiving recipe by way of measurements, but you can also have a little fun and creativity with the shapes that you make the SunButter powdered sugar mixture. We always do balls because it’s fun, but you could easily shape them into egg shapes to make Reese’s Easter Egg Knock-Offs!
Chocolate Covered SunButter Balls
- 2 C powdered sugar
- 1 1/2 C smooth SunButter or other nut butter alternative
- 2 C semi-sweet chocolate chips, melted Enjoy Life Foods or Nestle Simple Delicious
Mix the powdered sugar and SunButter until well combined. If the mixture is too gooey, you can add more powdered sugar a tablespoon at a time until it is firm enough to handle. Using your hands roll into small bite sized balls.
Using a double-boiler or microwave, melt the chocolate just until smooth.
Using two forks, use one fork to gently dip the bite sized balls one-by-one into the melted chocolate, and then alternately using the second fork to transfer to a wax paper covered cookie sheet, shaking excess chocolate before transferring.
Once all balls have been dipped, set in fridge for about 10-15 minutes just until chocolate is set.
You’ll notice in the picture that there are some that are chocolate covered, and some that are “naked”. My son that has a peanut allergy, actually LOVES the plain ones with no chocolate, and the rest of us love them covered. So good either way!