Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls Recipe

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Lori Grabon


Noticed that there were quite a few recipes here that used graham crackers - thought you might like a different binding ingredient! This recipe is from the 1978 Farm Journal's Choice Chocolate book & has been a Christmas favorite for years. Have tried both the smooth & chunky peanut butter but the chunky gives the best results & is the one requested most.

★★★★★ 1 vote


1 c
1 1/4 c
peanut butter, chunky
1 lb
confectionary sugar
3 1/2 c
rice krispies
3 oz
nestles choc. chips
4 oz
milk chocolate, chips or cut up bars

How to Make Chocolate Peanut Butter Balls


  • 1Melt butter in heavy pan over low heat. Add peanut butter & stir until all well blended; remove from heat & set aside. Combine confectionary sugar & Rice Krispies in large bowl. Pour hot peanut butter mix over all; mix thoroughly, using hands. Shape into 1" balls & place on waxpaper lined cookie sheets. Cover & refrigerate for 1 hr.
  • 2Cut up a 2"x2"x1" block of paraffin; either microwave the chocolates & wax or melt over double boiler. Dip chilled peanut butter balls into warm chocolate & coat all. Place on wax paper lined cookie sheets & refrigerate. Store in air tight containers when chocolate hardens.

Printable Recipe Card

About Chocolate Peanut Butter Balls

Course/Dish: Candies