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Chocolate Peanut Butter Balls

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“I adopted this recipe from the RecipeZaar account. I have not had a chance to make this myself. If you are finding that your chocolate is going to hard, melt in a tbsp (or maybe even less) of shortening. That will make the chocolate stay soft. I got that trick from Chocolate Covered Apricots.”
READY IN:
2hrs 5mins
YIELD:
40 candies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl stir together the brown sugar, 1/2 stick of butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls.
  2. Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with parchment paper- chill well or freeze until firm (makes dipping a lot easier).
  3. In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, and let the chocolate cool.
  4. Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight.
  5. (The balls may be double-dipped if desired.).

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