Peanut Butter Graham Balls
"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."
photo by Linajjac
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
80 candies
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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. :)
Tweaks
-
I have been making these for years. My next door neighbor shared the recipe with me. I do use the crunchy peanut butter. I love the taste and feel of the crunch when you bite into it. When forming the balls, I have to apply a bit more pressure to hold them together. I put my peanut butter and butter in the microwave together to get them creamy and then add to the graham crackers and powdered sugar. They are an all time favorite for this time of year. My boss absolutely loves them too, so I always make some for her and her family to enjoy.
-
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. :)
RECIPE SUBMITTED BY
I'm a former Seattlite settling into the Austin area. When I started maternity leave with my first son, I had a little time to pick up cooking as a real hobby again. I've really enjoyed it!
I've decided to only work part time during my little boys' first few years, so I'm looking forward to having plenty of time to experiment with my cooking. So far it's working out well!
