I make these adorable, delicious, and QUICK candies every year at Christmas time. They are a hit every where I take them, and my kids and grand kids love them as well!

This year, I thought i would coat 1/2 of these little peanut butter balls with chocolate and the other 1/2 with white chocolate. Then I topped them with a little gold-flaked sugar (I found this at my local Hobby Lobby in the cake decorating section). They came out so elegant looking. I served these in a giant martini glass – a perfect way to display them for a New Year’s celebration~!

This is the simplest recipe I have – just 5 ingredients, and no baking involved!

CHOCOLATE PEANUT BUTTER BALLS

Here is the super simple recipe – this will make about 78 small 1″ sized balls:

1 1/2 c smooth peanut butter (Jif is my fav!)
1 1/2 c graham cracker crumbs
2 c powdered sugar
1 stick unsalted butter, melted

Combine all ingredients until you have the consistency of a cookie dough, and chill for about 1 hour.

I like to make them all the same size – a little smaller than golf-ball size.  I use a melon ball scoop – but you can use the smallest ice cream or cookie dough scoop.

Roll them into smooth 1″ balls with your hands, then place on a cookie sheet lined with parchment paper.  Chill, while you melt the chocolate.

I used 1/2 of a 24 oz pkg chocolate almond bark (or chocolate candy coating), and 1/2 package of white chocolate bark – it is easy, hardens quickly, and makes them easy to handle.  You can find this in the grocery store, in the baking aisle.  Melt the chocolate coating in the microwave, 30 seconds at a time.  Stir and repeat, til melted and smooth.  As you are working, if the mixture begins to harden a bit, just re-microwave it til melted again.

Drop the chilled peanut butter balls, 1 at a time, into the melted chocolate.  Roll around quickly using a spoon, then pull it up the side of your bowl to remove some of the excess.  (you don’t want them to melt).  Then place onto your cookie sheet.

I made these even more elegant by decorating them with a tiny bit of gold flaked sugar. You can use any kind of sprinkles, but you want to add this RIGHT AWAY, while the chocolate is still wet. It will set up quickly, so add the sprinkles or sugar after you place each ball onto the cookie sheet.

Allow to dry – you can speed up this process by placing the sheets in the refrigerator, OR if it’s cold outside, just place them outside on your patio table for about 15-20 min. Store in the refrigerator for up to 2 weeks.