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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 candies 24g Recipe makes 40 candies) |
||
| Calories 127 | ||
| Calories from Fat 94 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.5g | 16% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 43mg | 1% | |
| Potassium 152mg | 4% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 5.2g | ||
| Protein 3.2g | 6% | |
Chocolate Peanut Butter Balls
By: Saturn
Dec 23, 2003
I adopted this recipe from the RecipeZaar account. I have not had a chance to make this myself. If you are finding that your chocolate is going to hard, melt in a tbsp (or maybe even less) of shortening. That will make the chocolate stay soft. I got that trick from Chocolate Covered Apricots.
40 candies
Ingredients
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup unsalted butter, melted and cooled
- 3/4 cup graham cracker crumbs
- 1 cup creamy peanut butter
- 16 ounces semisweet chocolate or bittersweet chocolate
Directions
1
In a bowl stir together the brown sugar, 1/2 stick of butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls.2
Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with parchment paper- chill well or freeze until firm (makes dipping a lot easier).3
In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, and let the chocolate cool.4
Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight.5
(The balls may be double-dipped if desired.).
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- Course > Desserts > Candy
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: CoffeeB
On Dec 15, 2007
My men requested these saying, "mom, do not add nuts or coconut, just plain like a Reece's." So, when I found your recipe, I knew it would be a hit. Always a special treat for the holidays. Thanks Lou!!
From: mums the word
On Dec 11, 2007
I usually make the rice krispie kind also, but thought I'd give this a try. I did not have unsalted butter so just used regular and it still turned out just fine. This is one of those recipes that you usually would have all the ingredients on hand. Thx.
From: Karen Anne Newton RN
On Dec 7, 2007
Oh my goodness, thank you for posting this recipe. I couldn't get the chocolate part to work right; it melted, then it got hard as a brick. So I just put them in the fridge as they were. Good grief, these things are addicting. I'm going to try the chocolate again, next time I make them, and use a different kind. These have incredible peanut butter taste.
From: Callu
On Jan 2, 2007
I made this recipe because I did not have rice crispies on hand. They were good--don't get me wrong--I was just hoping for more peanutbutter. Very easy to make.
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