Swine & Sea — Benne Seed Peanut Butter Balls — French Creole Recipe

Benne Seed Peanut Butter Balls

It’s no surprise that the peanut announces its presence with authority in Southern sweets. In shelled form, the goober stars in brittles and pies. Ground into butter, it becomes a reliable and inexpensive friend of the Southern home cook in recipes that favor economy and taste over aesthetics.

Recipe

  • 8 oz.

    creamy peanut butter

  • 8 Tbsp.

    butter , softened

  • 12 oz.

    powdered sugar

  • 1 ¼ tsp.

    benne seeds , lightly toasted

  • 4 cups

    semisweet chocolate chips

  • 1 ¾ tsp.

    ancho chile powder

  • ¼. tsp.

    Kosher salt
    Step 1

  • Combine peanut butter and butter, and mix until smooth. Add sugar and benne or sesame seeds, and mix well.

    • Step 2

  • Using a melon baller, scoop out peanut butter mixture and roll into small, smooth balls in the palm of your hand. Place balls onto a cookie sheet and chill in the refrigerator until firm.

    • Step 3

  • Melt chocolate over a double boiler. Add chile powder and salt, and mix well.

    • Step 4

  • Dip each peanut butter ball in the chocolate. Sprinkle benne seeds on top of each ball. Allow them to cool in the refrigerator to allow the chocolate to create a shell.