Peanut Butter Whiskey Balls
User Reviews
4.8
Peanut Butter Whiskey Balls
Description
This recipe starts by creaming room temperature butter with creamy peanut butter until smooth, then blending in peanut butter whiskey, vanilla extract, salt, powdered sugar, light brown sugar, and graham cracker crumbs. The mixture forms a thick dough that is rolled into tablespoon-sized balls, chilled to firm up, and then partially dipped in melted milk chocolate, leaving the top exposed like a buckeye candy.
The peanut butter whiskey adds a distinctive flavor note alongside the sugars and crumbs that create a dense, sweet, and slightly crumbly texture. Chilling the balls before dipping helps them hold their shape and makes the coating process easier.
These whiskey balls serve well as festive treats or snacks and are best stored chilled to maintain firmness. If the balls soften too much during dipping, returning them to the refrigerator for extra chilling helps with handling.
Ingredients
- 1/4 cup butter room temperature
- 1 cup peanut butter creamy
- 1/2 cup peanut butter whiskey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups powdered sugar
- 2 tablespoons light brown sugar packed
- 3/4 cup graham cracker crumbs
- 10 ounces milk chocolate melting wafers chocolate almond bark will work
Instructions
- Add the butter and peanut butter to a large mixing bowl. Using a hand mixer, beat on medium until smooth and creamy.
- Add in the whiskey, vanilla extract, salt, powdered sugar, light brown sugar, and graham cracker crumbs. Beat on low until the powdered sugar is mostly worked into the dough, turn the mixer to medium to finish incorporating all of the ingredients. The dough will be thick.
- Once incorporated, use a 1 tablespoon cookie scoop and scoop and roll in your hands until a smooth ball forms.
- Place the peanut butter balls on a parchment-lined cookie sheet and work on the remaining balls.
- Place in the fridge for 30 minutes to firm up.
- Add the melting wafers in a microwave-safe bowl and microwave in 30-second intervals and stir after interval until the chocolate is completely melted.
- Stick a toothpick in the top of the peanut butter ball and dip it into the chocolate. I leave the top uncovered like a buckeye.
- Tap off any excess chocolate by gently tapping the wrist that’s holding the toothpick.
- Place the whiskey ball back on the parchment paper.
- Place in airtight container and store in the fridge.
Notes
- If peanut butter balls slide off toothpicks during dipping, chill them again for 20-30 minutes to firm up before continuing.
User Reviews
Overall Rating
4.8
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