Easy Peanut Butter Graham Balls
photo by Chef Moy 1210845
- Ready In:
- 2hrs 10mins
- Ingredients:
- 6
- Serves:
-
30-35
ingredients
- 1 1⁄2 cups peanut butter (use only smooth peanut butter)
- 1 cup melted butter or 1 cup margarine
- 4 cups confectioners' sugar
- 1 1⁄3 cups graham cracker crumbs
- 2 cups semi-sweet chocolate chips
- 2 tablespoons Crisco shortening
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
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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.
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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!
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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.
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Tweaks
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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.