No bake Peanut Butter Balls dipped in two kinds of chocolate never last long in our house. Try them and see if you can resist eating 5 or 6.
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I realized this week that I have never shared one of our most favorite recipes with you.
My brain is extremely visual…I have to see things to really understand it. So, I got thinking that maybe some of you are like that. Sure I could say use this recipe to make peanut butter balls, but if you are staring at bunnies and pumpkins, it could be difficult to see past the holiday form.
So, when I made a batch of these Peanut Butter Balls for my kiddos this Christmas, I had to add some New Year’s pizzaz to a few of them. Ok, ok, I took over half the batch.
I always said I would never serve another holiday dessert at the current holiday…but I half failed that promise. I say half because really the chocolate ones were for my family, and the other half were for New Years. I couldn’t resist dipping half of them in white chocolate and adding the fun white and gold sprinkles that I had found at Walmart.
Of course I knew these white ones would never make it to New Year’s Day…my family absolutely goes bonkers for these treats.
That just means I’m going to have to make another batch very, very soon. Although I go just as bonkers for these bad boys…my jeans are not very happy with me right now. I’m thinking those work outs I have been skipping are going to kill me come Monday.
Guess that means stock up on Peanut Butter Balls all weekend before I go back. Probably not the best idea…but it is sure is a tasty one!
These little treats are very similar to a Buckeye if that is what you call Peanut Butter Balls. But you see I like to add a little bit of marshmallow cream to mine, so they are just a little bit different. And I really do not like half dipped treats that much, so I dip mine all the way. Don’t quote me on that though…because who knows when I will get the urge to half dip something.
I have a few tricks for dipping these balls for you.
1. Refrigerate the balls for at least 30 minutes or longer. Only remove a few at a time to dip. They stay on the toothpicks better when they are colder. I do not like to freeze them, because the frozen ball and the hot chocolate react and cause cracks in the chocolate.
2. Use a toothpick to dip each ball in the chocolate. I also use a spoon to get the chocolate all over the tops of each ball. Then tap on the side of the bowl very gently to remove the extra chocolate. Place on a parchment paper lined tray and twist the toothpick out. Then dab a little bit more melted chocolate of the hole and add sprinkles to hide it.
3. Keep your chocolate warm. The warmer it is, the better it coats the balls. I usually keep my chocolate in microwave safe bowls, so I can pop it in for 20 seconds at a time when it starts to cool off.
4. Refrigerate the balls if you are not going to eat them within a day or two. I personally prefer them room temperature, but I know others who like them cold. Do what you like best here.
Whatever you do though, make at least one batch of these delicious little treats. Of course 2 batches would probably be better.
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