If you like Reese’s Peanut Butter Cups, you will love these Peanut Butter Balls! There are lots of variations on this recipe – it’s similar to a “Buckeye”. I’ve seen recipes using crunchy peanut butter, or Rice Crispies cereal, but I really like this one as it tastes “true” to the original chocolate candy cup! I’ve made these for many occasions, but my kids always expect to see them at the holidays. They look amazing on a cookie tray, or in a small gift box for that special someone! They look beautiful in a heart-shaped box for Valentine’s Day!
This is the simplest recipe I have – just 5 ingredients, and no baking involved!
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 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 balls with your hands, then place on a cookie sheet lined with parchment paper. Chill, while you melt the chocolate.
I use a 24 oz pkg chocolate almond bark (or chocolate candy coating) – it is easy, hardens quickly, and makes them easy to handle. You can find this in the grocery store, in the baking aisle. You can use either milk, or dark chocolate. 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 like to make them even more elegant by decorating them with the remaining chocolate. Once they are all lined up, I go back over the rows of balls to drizzle with some of the remaining chocolate. I microwave the remaining chocolate again – to make sure it is VERY thin. Just lightly and quickly, drizzle a spoonful of chocolate over each row of balls, moving the spoon back and forth quickly with a thin stream of chocolate This gives them a “truffle” appearance, making them both yummy AND pretty!
This year, I changed it up a bit, and used an assortment of sprinkles to top these little beauties! Once you dip them, add the sprinkles before they begin to dry.
Chill in the refrigerator to quickly set these to harden, or place them outside or in your garage in the winter! They will be set in about 10 minutes!
After all that work – go ahead, you deserve one!!
