Recipe by foxfyre
These candies are a holiday tradition in my family. They're delicious and fun to make - though I'd highly suggest getting kids, relatives, or friends to help with the dipping to make it go faster! Please be aware that these absolutely need to stay refrigerated, as the butterscotch makes the coating prone to melting even at room temperature. Replacing the chocolate chips with purchased couverture (check your local chocolate shop) will result in a higher quality candy with a harder, smoother coating. In that case, omit the vegetable shortening.
Top Review by Linajjac
Im so happy you posted this. I lost my recipe and this is IT! I always double the recipe. I also use paraffin wax instead of vegetable shortening. (The paraffin gives it a great shine.) When I mix the mixture and shape, I stick a toothpick in the middle and freeze for about an hour. It makes dipping a breeze and I just take the toothpicks out after the PBB's settle.(Set them on wax paper for easy clean-up.) Even when I double the recipe, they don't last long. They were gone in a week. I personally don't care for them. Too dang sweet. But people beg me to make these every year. I wish I would've snagged a photo. Again, thanks for posting. :)
- 1⁄2 lb butter, melted
- 1⁄2 lb graham cracker crumbs
- 1 cup angel flake coconut
- 1 cup walnuts, chopped
- 1 cup peanut butter
- 1 lb powdered sugar
- 1 teaspoon vanilla
- 1 (12 ounce) bag chocolate chips
- 1 (12 ounce) bag butterscotch chips
- 1⁄3 cup vegetable shortening
Directions See How It's Made
- Spread out a length of foil in your cooking area to hold candies.
- Combine first seven ingredients in a large bowl and form into balls no larger than 1" in diameter.
- Melt shortening, chocolate and butterscotch chips in double boiler (or over low heat) until smooth and well-blended.
- Dip balls in chocolate-butterscotch mixture (either a toothpick or a spoon can be used) and allow to cool on foil.
- Refrigerate as soon as the coating has set.