• Email
  • Pin It
 

Peanut Butter Chocolate Balls

 

Contributed by:

Peanut Butter Chocolate Balls
 

 

0 comments | Leave Comment

 
14 Ratings14 Ratings14 Ratings14 Ratings14 Ratings (14 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Peanut Butter Chocolate Balls

Times

  • Ready Time : 0 min

Servings

2 doz

Ingredients

  • 1 1/3 cups creamy peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup confectioner's sugar
  • 1 1/2 teaspoons salt
  • 1 cup crispy rice cereal
  • 8-10 ounce semi sweet or milk chocolate or chocolate chips

Directions

1) Using a hand mixer, cream together butter and peanut butter with confectioner’s sugar and salt. When mixture is light and fluffy, fold in rice cereal. Chill 2 – 3 hours or overnight, or until mixture is firm.

2) Wearing gloves dusted with confectioner’s sugar, use a tablespoon to measure out peanut butter mixture, and roll into balls. Place balls on parchment-lined cookie sheet and keep in refrigerator until ready to dip in chocolate (the balls need to be firm, or else they will fall apart in the warm chocolate).

3) While balls are chilling, melt chocolate over a double-boiler, with water just simmering. Optional: To obtain a smoother, shiner finish, you may temper the chocolate by heating about 2/3 of the chocolate to 115F for bittersweet chocolate, and 105F for milk chocolate. Remove the chocolate from heat and add the remaining chocolate to help cool it down. Once the mixture reaches about 84F, return the mixture to heat to raise the temperature again to between 88 – 90F.

4) Using a skewer, dip peanut butter balls into chocolate, leaving tops exposed, and place on parchment to cool. If peanut butter balls become too soft, chill until firm and continue. For variations, try dipping very cold peanut butter balls into warm marshmallow fluff before dipping into chocolate, or rolling chocolate coated balls into crushed chocolate cookies. Also try using dark and milk chocolates for decorative drizzle accents.

About Allaya Fleischer

avatar

Born in Bangkok, Thailand, Allaya is a kosher chef and food writer specializing in Pan-Asian, and Asian fusion cuisines, who draws from her experiences living and traveling internationally, as well as the diverse friendships she's made throughout the years.  She is also an avid baker of artisan-style bread from around the world. Read Allaya's blog - I speak food  Allaya is a frequent contributer to Bitayavon Magazine, as well as other printed and electronic publications.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in