Prep 45 mins
Cook 0 mins
This is my family's all-time favorite candy recipe. But watch it; these are absolutely addictive! In our household, it is not Thanksgiving or Christmas without these around. This recipe was handed down to me by my dear mother-in-law. Please note I have made these with and without the paraffin, and the paraffin does give a better texture to the chocolate and aids in the dipping process, keeping the chocolate from becoming too thick. I also prefer to use the cinnamon graham crackers, but you don't have to. These make great gifts, too!
- 236.59 ml butter
- 354.88 ml graham cracker crumbs
- 118.29 ml walnuts or 118.29 ml pecans, finely chopped
- 236.59 ml flaked coconut
- 453.59 g powdered sugar
- 4.92 ml vanilla
- 340.19 g crunchy peanut butter
- 56.69 g paraffin wax
- 340.19 g semi-sweet chocolate chips
- Melt the butter; mix in the finely ground grahams, nuts, coconut, powdered sugar, vanilla, and crunchy peanut butter. It's best to use your hands as the mixture is thick.
- Roll about 80 walnut-sized balls and place on wax paper-lined tray.
- Melt the paraffin and chocolate in top of a double boiler, mixing well. Keep the mixture warm as you dip the balls. I use a toothpick to insert in the ball, swirl in the chocolate to cover, and place back on the wax paper lined tray, pulling the toothpick out to use on the next ball.
- When finished dipping, place the tray in the freezer for the chocolate to quickly harden. Then store in covered container room temp or in the refrigerator, if you prefer it cold.
- These balls can be made a week or two in advance, as they keep well.
These are delicious! I only use 3/4 cup of butter and feel 1 cup is too much. I have a special request each Christmas from my granddaughter's husband for these treats. Thanks for posting this recipe.
These were so good - I made them for our office christmas party, and they were a hit! someone even suggested I make them to sell. I don't like peanut butter but I enjoyed this. I will be making more of these often.