Easy Peanut Butter Graham Balls

"This recipe goes back a long time, it is easy to make and one of my son's favorites! Use only smooth peanut butter or the balls will not hold together, these are even great without the chocolate coating, plan ahead the peanut butter balls need to chill for a few hours before coating in chocolate, cooking time is chilling time."
 
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photo by Chef Moy 1210845 photo by Chef Moy 1210845
photo by Chef Moy 1210845
photo by dinerbabe photo by dinerbabe
photo by vcaylor77 photo by vcaylor77
Ready In:
2hrs 10mins
Ingredients:
6
Serves:
30-35
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ingredients

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directions

  • In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
  • Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
  • Using hands shape into small balls (about 1-inch).
  • Place the balls on a plate and refrigerate until completely cold (about 2 hours).
  • After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
  • In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
  • Dip the COLD balls into the chocolate mixture to coat.
  • Place on a baking sheet lined with parchment or waxed paper to set.

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Reviews

  1. Had a friend who wanted me to make him pb balls. I had everything but the dipping cho. so I used white almond bark to dip and then had a cup of cho chips i melted to decorate on top...they were beautiful and tasted great. Its a lot of work but i made the balls one day and set in freezer then dipped them the next day.
     
  2. great! I used the chocolate almond bark that you find in the baking isle to coat the balls, just put it in a metal bowl over a boiling pot of water.. keep on simmer while you work.. dries and sets up beautifully on wax paper. Added a bit more peanut butter.. this was wonderful!!
     
  3. These are excellent! However, they took me more like 1 1/2 hours than 30 minutes. It was my first time making peanut butter balls and I was cooking alone, so that could have been the difference. (I actually had to use twice as many chocolate chips for dipping to have enough!) Thanks for sharing this great recipe!
     
  4. I had been searching for a recipe similar to what my mom used when I was a child. I knew the basic ingredients and knew that it called for graham cracker crumbs. I searched everywhere and couldn't find one, until this one. I tried it and it tastes just like the one I had as a child!! Thank you so much for this recipe.
     
  5. We made a batch of these from a cookbook and then we made this recipe. These are SSSOOOOO much better. They don't even have the chocolate on them yet and they are going like hotcakes.
     
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Tweaks

  1. I made these years ago except didn't use graham cracker crumbs, but I bet that is a great addition. As for the chocolate, I would skip the Crisco and the semi-chocolate chips and use Ghirardelli melting chocolate either milk or dark, your preference. Put in glass bowl or cup in a pan with hot water. Bring the water to boil and turn down and the chocolate should melt beautifully. It's the best chocolate for dipping. Great for chocolate covered strawberries, too.
     

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