Every year peanut butter balls are a must in my household. Growing up my mom made them every year and they hardly made it to Christmas because we all loved them. At some point we were only allotted a few a day it seemed because we all enjoyed them so much.
Here’s the recipe for Peanut Butter Balls. Next year I’m experimenting with mint in the chocolate!
- 2 c. crushed graham crackers (approx. 2 packages)
- 2 c. powdered sugar
- 2 c. chunky or creamy peanut butter (creamy is used in this recipe)
- ¼ c. butter
- 1 lb. dipping chocolate
First step would be to crush graham crackers, either in a plastic zip lock bag with rolling pin or by placing in food processor.
I find the food processor, if available, is the easier & more preferred route to take.
The next step is to mix the three following ingredients : peanut butter, powered sugar & 1/4 cup butter.
Chill for 1 hr or overnight. I generally work with a teaspoon to grab enough mixture to form into small balls.
Depending on your preference you may want to use a tablespoon or another size of tool to grab the same amount of peanut butter mixture each time.
Cover & chill in cold area or fridge. While the balls are chilling it’s time to melt the chocolate.
Break up chocolate or remove squares from package and place in glass bowl.
My recommendation is to use a glass mixing bowl that fits into a saucepan, just resting on the edges. Fill saucepan with some water, not enough to touch bottom of glass bowl. Allow chocolate to melt at medium/ low heat, stirring occasionally.
This is what your melted chocolate should look like:
Remove saucepan & bowl from stove and place on potholder.
Taking a few at a time, place formed peanut butter balls into chocolate and cover.
After dipping balls into melted chocolate place on tin foil or wax paper. Allow to set.
I generally let peanut butter balls set at room temp or in a cool place so I don’t have to refrigerate. Should last for a few weeks. Enjoy!