Farmhouse Peanut Butter - Chocolate Balls (No Cook!) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 80 |
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Got this years ago from my mom, and have been making them every year since then-in fact my children would consider it a serious breach of Christmas spirit if we did NOT have these on the cookie tray when we open presents on Christmas Eve! Cooking time is CHILLING time (before dipping & after). Ingredients:
2 cups crushed graham cracker crumbs |
2 cups powdered sugar |
2 cups creamy peanut butter (see note in step #2) |
1/4 cup melted butter |
2 -3 cups chocolate chips (or 1 lb dipping chocolate) |
1 -2 tablespoon shortening |
wax paper |
baking sheet |
Directions:
1. In a large mixing bowl, mix crumbs, sugar, peanut butter and melted butter.
2. Test its hold-together-ness by compressing a handful in your hand; if it doesn't hold together easily, then add some more peanut butter and mix again.
3. Form into small balls using your hands; place close together on a large cookie sheet.
4. Chill the balls for at least an hour (I put mine in a cabinet in the back porch overnight - it's like a freezer out there in December!).
5. Make the dipping chocolate: melt chips & shortening in small mixing bowl in microwave (only 2 or 3 minutes), stirring until smooth. Add an extra tablespoon of shortening if the chocolate is thick-ish - you want it to be drippy.
6. Spread waxed paper on the counter or table, with a cookie sheet beneath.
7. Using a fork under the ball, dip into the chocolate; scrape fork off against side of the bowl; set the ball on the waxed paper.
8. Repeat until all balls are dipped.
9. NOTE: You may have to zap the chocolate in the microwave if you don't work quickly to get it all drippy again.
10. DO NOT ADD WATER thinking it will make the chocolate more liquid-y!
11. Chill the balls again until chocolate is set.
12. Store in lidded container with waxed paper between layers of balls.
13. OR store in small candy paper cups (like the real candy-makers use).
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