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.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
40 |
80 |
120 |
160 |
200 |
240 |
| Ingredients | ||||||
| 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.