Dec 012008
Share This Recipe

I used to dip the peanut butter balls in melted chocolate chips combined with butter. The dipping chocolate goes so much faster, though, and it a better “candy” look. The coating stays hardened even when the candies aren’t frozen. In the Midwest, I purchase what’s called “almond bark” in chocolate and vanilla and melt it in a glass measuring cup in the microwave. Fast and easy! My daughter has a friend who prefers the balls dipped in the vanilla flavor.

Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.















Powdered sugar

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Creamy peanut butter

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Butter or margarine, softened

6 T.

12 T.

18 T.

24 T.

30 T.

36 T.

Dipping chocolate

1/2 lb.

1 lb.

1-1/2 lb.

2 lbs.

2-1/2 lbs.

3 lbs.


Assembly Directions:
In a mixing bowl, stir together powdered sugar, creamy peanut butter and butter or margarine until well combined. Shape candy into 1 inch balls. Place balls on a baking sheet and freeze until firm. Melt dipping chocolate in microwave according to package directions. Dip frozen peanut butter balls into dipping chocolate one at a time and place back on baking sheet.

Freezing Directions:
Freeze dipped chocolates until firm.

Nutritional Info:
Per Serving: 107 Calories; 7g Fat (55.0% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 55mg Sodium.
Exchanges: 1 Fat; 1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.