• Elisa Juarez

Peanut Butter Balls

I got this recipe from my good friend and baking professional, Laura Taylor Worthington! The photo is hers as well. Thank you, Laura! :)


INGREDIENTS: 2 cups peanut butter 1/2 stick butter, softened 1 cup graham cracker crumbs 1-1/2 cups confectioners sugar 1 tsp. vanilla Dark chocolate melting wafers (Ghirardelli is the best!) OR dark chocolate chips (1 bag)

You want the dough to be just slightly sticky and able to hold its shape. You can adjust the amounts of butter and confectioners sugar to get the right consistency (e.g., if they are too sticky, add sugar; if they are too dry, add butter).


INSTRUCTIONS: Mix all ingredients together except chocolate. Use a small, round cookie dough scoop or melon baller to make balls and place on a parchment-lined cookie sheet. Place pan in freezer for about 20 minutes.

Melt chocolate in double-boiler over medium heat. If using chocolate chips, add a small amount of shortening to thin it and make it smoother.

Before dipping the balls in the chocolate you may need to roll them again to be sure they have a good round shape. Dip balls in melted chocolate and place back on pan to set.



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