Homemade Chocolate Peanut Butter Balls Recipe
User Reviews
5
Homemade Chocolate Peanut Butter Balls Recipe
Description
The recipe begins by thoroughly mixing crushed corn flakes with creamy peanut butter and powdered sugar until fully combined, achieving a moldable consistency. The mixture is rolled into small balls set on parchment. Chocolate wafers are tempered by melting two-thirds over simmering water, then stirring in the remaining third for smooth, even melting. Each peanut butter ball is dipped individually in the tempered chocolate and placed back on parchment to set.
This method ensures a consistent chocolate coating that crisply encloses the softer peanut butter center complemented by the crunch of corn flakes. The resulting candies have a firm outer shell and a slightly crunchy, sweet, nutty interior.
These treats can be made ahead and stored at room temperature, refrigerated, or frozen depending on desired firmness. Melting chocolate carefully without introducing water prevents seizing. Milk or dark chocolate can be substituted according to preference.
Ingredients
- 1 cup corn flakes crushed
- 1 cup peanut butter creamy
- 1 cup powdered sugar
- 3 cups chocolate wafers melting/dipping type
Instructions
- In a large bowl thoroughly mix the crushed corn flakes, peanut butter, and powdered sugar. You can start by mixing with a spoon, but you will need to get in there and mix with your hands. Feel free to do this part in a stand mixer with the paddle attachment on low speed.
- Take about 1 tablespoon or a bit more and roll them into balls and set them on a sheet tray lined with parchment paper.
- Add 2 cups of the chocolate wafers to a heat safe bowl and place it over a pot of simmering water over low heat and temper the chocolate until it is melted, which takes about 2 to 3 minutes.
- Remove the bowl from the heat and mix in the remaining 1 cup of chocolate using a rubber spatula until melted.
- Adding one peanut butter ball at a time to the melted chocolate bowl and completely coat it using two spoons to help move it around and then set aside on a sheet of parchment paper. Repeat the process until all the balls have been dipped.
Notes
- The peanut butter mixture can be mixed by hand or with a stand mixer on low speed.
- Temper the chocolate carefully over simmering water to achieve smooth, glossy coating.
- These chocolate peanut butter balls can be made up to 3 days in advance.
- Store at room temperature for 1 week, refrigerated for 2 weeks, or frozen for up to 6 months.
- They freeze well and can be eaten straight from the freezer.
- Be careful not to let any water into the chocolate during melting to avoid seizing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 150mg | 6% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 6mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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