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Chocolate Peanut Butter Balls

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“This is my family's all-time favorite candy recipe. But watch it; these are absolutely addictive! In our household, it is not Thanksgiving or Christmas without these around. This recipe was handed down to me by my dear mother-in-law. Please note I have made these with and without the paraffin, and the paraffin does give a better texture to the chocolate and aids in the dipping process, keeping the chocolate from becoming too thick. I also prefer to use the cinnamon graham crackers, but you don't have to. These make great gifts, too!”
READY IN:
45mins
SERVES:
80
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter; mix in the finely ground grahams, nuts, coconut, powdered sugar, vanilla, and crunchy peanut butter. It's best to use your hands as the mixture is thick.
  2. Roll about 80 walnut-sized balls and place on wax paper-lined tray.
  3. Melt the paraffin and chocolate in top of a double boiler, mixing well. Keep the mixture warm as you dip the balls. I use a toothpick to insert in the ball, swirl in the chocolate to cover, and place back on the wax paper lined tray, pulling the toothpick out to use on the next ball.
  4. When finished dipping, place the tray in the freezer for the chocolate to quickly harden. Then store in covered container room temp or in the refrigerator, if you prefer it cold.
  5. These balls can be made a week or two in advance, as they keep well.

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