Peanut Butter Balls
If you like Reese’s Peanut Butter Cups, you’ll love these peanut butter balls! They have only 4 ingredients, and are super easy to make, albeit a bit time-consuming.
Servings: 80 peanut butter balls
- 16 ounce jar crunchy or creamy peanut butter (See Tip 1)
- ½ cup (1 stick, 4-ounces) unsalted butter, room temperature
- 3 ½ cups (14-ounces) confectioners' sugar
- 3 cups chocolate melting wafers, melted (See Tip 2)
Line two large baking sheets with parchment paper or waxed paper. Set aside.
Beat peanut butter and butter in a medium bowl with electric mixture until smooth. Add confectioners sugar. Beat on low to begin to combine the ingredients. Finish by kneading by hand until thoroughly mixed. Mixture will be crumbly. Roll into balls about the size of a quarter; place balls on prepared pan.
Meanwhile, melt chocolate wafers in the top of a double boiler set over simmering water; stir until smooth. Insert a toothpick in top of peanut butter balls and dip into chocolate. Let excess chocolate drip off. Place the coated balls on prepared pan; drizzle a small amount of chocolate on top of balls to cover the hole made by the toothpick. Let cool completely.
Store in airtight container. Yield: 80 peanut butter balls.
- The original recipe called for an 18-ounce jar of peanut butter. The manufacturer has reduced the size of the jar to 16-ounces. The recipe has been modified to accommodate the smaller jar of peanut butter.
- May use 3 cups semi-sweet chocolate chips melted with 1-½ teaspoons shortening in place of chocolate candy coating.
Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 41mg | Sugar: 10g | Vitamin A: 15IU | Calcium: 11mg | Iron: 0.2mg