Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls
Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls are a Christmas treat in my neck of the woods and, for many, it isn’t Christmas unless there is a batch or two of these delectable homemade confections.  They are one food item that just never seems to go out of style. And, they are addicting! Who can stop at just one!

Chocolate Peanut Butter Ball
Chocolate Peanut Butter Ball

These balls are not difficult to make and only take very basic ingredients. They are, however, a bit time consuming to make because the peanut butter and butter must be melted then mixed in with the icing sugar (which you may know as confectioner’s sugar or powdered sugar) and crisp rice cereal.  Then the balls need to be formed from the mixture, chilled, and then individually dipped in melted chocolate and chilled again. It’s critical that the icing sugar be sifted (and before it is measured). No matter how soft and fluffy the icing sugar may seem, there are always little lumps/clumps that will not mix in as well as if the sugar is sifted. Take the time to do this step.

Chocolate Peanut Butter Balls
Chocolate Peanut Butter Balls

It’s important that the balls not be formed too large as they will get larger in size when dipped in chocolate.  The size to aim for would be the size of a chocolate truffle that would fit nicely inside a paper candy cup so form the mixture into ½” inch balls. They may look small at this stage but they’ll get bigger once dipped in chocolate.  These confections are meant to be 1-2 bites and they are rich!

A teaspoon can be used to twirl the balls around in the chocolate and to swirl the tops; however, my preference is to use a spiral swirl candy dipper.

Spiral Swirl Candy Dipper
Spiral Swirl Candy Dipper

I find it is much more efficient, the excess chocolate can be dripped off the balls with a gentle tap or two of the swirl dipper tool on the side of the pot, and the tops of the balls are automatically swirled attractively when the balls drop from the candy dipper tool.

Using a spiral swirl candy dipper to coat chocolate peanut butter balls
Using a spiral swirl candy dipper to coat chocolate peanut butter balls

Various kinds of chocolate can be used in which to dip the balls.  Semi-sweet chocolate chips are the norm; however, white chocolate can be used as can peanut butter chips for the ultimate peanut butter flavor.  Sometimes, I will mix the semi-sweet chocolate chips with the peanut butter chips and this makes a lovely coating as well.  Melted chocolate in contrasting colors can be used, if desired, to decorate the tops of the balls.

Chocolate Peanut Butter Balls
Chocolate Peanut Butter Balls

Store the balls between layers of waxed paper in an airtight container in the refrigerator.  These balls freeze well.

[Printable recipe follows at end of posting]

Chocolate Peanut Butter Balls

Ingredients:
1 cup smooth peanut butter
¼ cup + 1 tbsp butter
½ tsp vanilla
2¼ cups sifted icing sugar (apx. ½ pound)
1½ cups crisp rice cereal

10 oz semi-sweet chocolate chips, white chocolate, or peanut butter chips (or a combination of all three)

Method:
Line two large rimmed baking sheets with wax paper.  Set aside.

Combine peanut butter and butter in small saucepan.  Melt the butters over medium-low heat, stirring frequently to prevent scorching. Remove from heat and stir in vanilla.

In large heat-proof bowl, combine the icing sugar and rice cereal.  Pour the melted peanut butter and butter mixture over the cereal and icing sugar. Mix ingredients with large spoon or hands until all of the icing sugar has been fully incorporated.

Pinch off bits of the mixture and form into ½” balls.  Place balls on one of the prepared baking sheets. Refrigerate for about 30 minutes, or until firm.

Melt half of the chocolate in the top of a double boiler or heat proof bowl over a pot of simmering (not boiling) water.  Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat.  If using the spiral swirl dipper, gently tap the dipper tool on the side of the chocolate pot to remove any excess chocolate from the dipped balls.  Transfer dipped balls to the second prepared baking sheet. Melt remaining chocolate as needed to complete the dipping process. Refrigerate for 30 minutes.  Store balls between layers of wax paper in airtight container. Keep refrigerated or freeze for longer storage.

Yield:  Apx. 50-55 balls

Chocolate Peanut Butter Balls
Print

Chocolate Peanut Butter Balls

A tasty confection that combines peanut butter, butter, icing sugar, and crisp rice cereal formed into balls dipped in decadent chocolate

Course Snack
Cuisine American
Author My Island Bistro Kitchen

Ingredients

  • 1 cup smooth peanut butter
  • 1/4 cup + 1 tbsp butter
  • 1/2 tsp vanilla
  • 2 1/4 cups sifted icing sugar (apx. 1/2 pound)
  • 1 1/2 cups crisp rice cereal
  • 10 oz semi-sweet chocolate, white chocolate, or peanut butter chips (or a combination of all three)

Instructions

  1. Line two large rimmed baking sheets with wax paper. Set aside.
  2. Combine peanut butter and butter in small saucepan. Melt the butters over medium-low heat, stirring frequently to prevent scorching. Remove from heat and stir in vanilla.
  3. In large heat-proof bowl, combine the icing sugar and rice cereal. Pour the melted peanut butter and butter mixture over the cereal and icing sugar. Mix ingredients with large spoon or hands until all of the icing sugar has been fully incorporated.

  4. Pinch off bits of the mixture and form into ½” balls. Place balls on one of the prepared baking sheets. Refrigerate for about 30 minutes, or until firm.
  5. Melt half of the chocolate in the top of a double boiler or heat proof bowl over a pot of simmering (not boiling) water. Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat. If using the spiral swirl dipper, gently tap the dipper tool on the side of the chocolate pot to remove any excess chocolate from the dipped balls. Transfer dipped balls to the second prepared baking sheet. Melt remaining chocolate as needed to complete the dipping process. Refrigerate for 30 minutes. Store balls between layers of wax paper in airtight container. Keep refrigerated or freeze for longer storage.

    Yield: Apx. 50-55 balls

 

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Thanks to the publishers at Robert Rose Inc., I have an extra copy of Best of Bridge Sunday Suppers to give away in conjunction with the review I just published on this cookbook.

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