Monday, January 7, 2013

Chocolate Peanut Butter Balls


This wildly addictive recipe has been made by various members of my family for Christmas for as long as I can remember (and I'm packing some up tonight to ship out as very belated holiday gifts!)  I've always wanted to think of a name for it that wasn't so Schweddy Balls, but nothing else really stuck.  I think there is a similar recipe called buckeyes.  Whatever you want to call them, the point is they are delicious and put Reese's cups to shame.


Though a bit time-consuming, these no-bake treats are very simple to make.

 Ingredients:

2 cups graham cracker crumbs
1 lb confectioners sugar
2 sticks melted butter
1 cup peanut butter


Optional: 1 cup shredded coconut.  This is the way my grandma used to make them, but everyone has always complained to me about the texture so I leave it out now.  I'm generally a fan of coconut, but I do like it with the smoother texture too.

and lots of chocolate!

 
 
Mix all the filling ingredients together.  Once you have it coarsely combined, it helps to get in there with your hands and mash it together, until everything is thoroughly blended into a play doh-like consistency.  Then roll the filling into balls, whatever size you prefer.  If it seems crumbly and won't hold together, mush it between your fingers a bit before rolling to get the fats in the mixture warm and pliable.


Next, melt your chocolate.  If you'd like your finished product to have a hard shell with a crunch, follow the tips in this post for the type of chocolate to use and process for tempering.  If you don't mind soft chocolate, you can use any type of chocolate chip.  Dip the balls of filling in the chocolate, and remove to a foil or wax paper covered cookie sheet.

Since I tempered my chocolate, I was in too much of a hurry to take pictures until they were done!  With the type of chocolate I was using, it was fairly thick in the tempered range, which doesn't make for the neatest presentation, but it does mean you get a lot of chocolate on your treats.  With chocolate melted at a higher temperature, it will be thinner and give you a more even shell - and you can always double dip!  If your chocolate is not tempered, I recommend putting them in the fridge to harden.  Although there is butter in the filling, I've never had a problem with storing them at room temperature - probably because they don't last long enough!




4 comments:

  1. It's like what a Reese's cup is trying desperately to achieve. I'm so glad I have the recipe now. So delicious!

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  2. I made them!!!

    They totally rock!! Thank you!
    http://instagram.com/p/Xxnz_Zjjsb/

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    1. I don't know how I missed this comment for months... but YAY! I love to see pics when people use my recipes, so happy you liked them! they look great!!

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