Christine Lesh of Westminster says her grandmother, Nancy McCormick, honed this recipe over many years. They only came out at Christmastime, which made them all the more special. "I wanted to honor her memory by entering these fabulous Christmas treats that will always make me smile and think of her now that I make them for my family," Lesh says.
Makes 36 bonbons
1 cup peanut butter
2 tablespoons softened butter
1 cup confectioner's sugar
8 ounces chopped raisins (optional)
8 ounces chocolate; either bittersweet, semi-sweet, or milk, depending on your taste
Mix first three ingredients and then add the raisins, if using. Form into 1/2 –to-1-inch balls. Freeze in rows on a cookie sheet lined with wax paper. When balls are sufficiently frozen (at least one day), melt chocolate and dip balls into chocolate. Place back onto the cookie sheet and freeze until chocolate hardens. Place into cookie tin with wax paper between layers and store in refrigerator.