Prep 10 mins
Cook 40 mins
These are my family's favourite holiday treat. Where we live the kids call them "Moose Droppings", but don't let that keep you from trying them...they are decadent! Cook time is the time it takes to dip them in the chocolate.
- Mix the first four ingredients together well.
- Shape into 1 inch balls.
- Dip balls into melted chocolate and place on waxed paper lined cookie sheet to set.
- *I find the balls easier to dip when they are frozen or at least cold.
- I make the balls one day, pop them in the freezer and take them out a few at a time to dip-- this keeps them from being too soft to dip.
- *If you can't find dipping wafers, substitute semi-sweet chocolate chips melted with 1/3 grated parowax (yes, parowax is edible!).
Yummy! I made these yesterday for Christmas, and they were a HUGE hit! My batch made a little more than 60 truffle-sized balls. I did add about 1/4-1/3 cup extra peanut butter than was called for because my mixture seemed a little too dry. It may have been because I used reduced fat pb. Adding the little bit of peanut butter made it perfect! I also dipped in semi-sweet choc. chips with some shortening. Thanks for a fabulous and easy recipe!
I made peanut butter balls last Christmas and they ended up being edible but way too sweet for my taste. These turned out just perfect! I did use about a half cup more powdered sugar than was called for but only because I needed a stiffer dough to work with. I used semisweet chocolate chips to dip them in and just melted them in a double boiler with about 2 tsp. of vegetable shortening. These were really pretty drizzled with white chocolate and made great office Christmas gifts.
Wonderful recipe! I followed the recipe exactly even freezing the peanut butter balls overnight before dipping in chocolate. I had a little trouble dipping them but that's no fault of the poster. They came out looking beautiful and my family went nuts over them. Thank you for posting ~ this recipe is a keeper that I will be making over and over!