Recipe by Kittencal@recipezazz
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.
Top Review by Chef Moy #1210845
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.
- 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 See How It's Made
- 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.