
These scrumptious little candies are easy to make and they disappear quickly. Filled with graham cracker, pecans, coconut, and peanut butter; after you roll them into balls, dip them in a creamy milk chocolate coating, then finish with a bit of dark chocolate on top.
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Peanut Butter Balls |
Ingredients:
Center:
2 cups confectioners (powdered) sugar
1 cups graham cracker crumbs (about 7 full graham cracker sheets)
¾ cup pecans, finely chopped
½ cup shredded or flaked sweetened coconut
½ cup unsalted butter
½ cup creamy peanut butter
Coating:
10 ounces milk chocolate
1 tablespoon vegetable shortening
4 ounces dark chocolate
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Directions:
Center:
- In a medium mixing bowl, combine powdered sugar, graham cracker crumbs, pecans, and coconut; mix together. Set aside.
- In a small heavy saucepan over low heat, combine butter and peanut butter; stir with a rubber spatula or wooden spoon until melted. Add to powdered sugar mixture. Stir well to combine all ingredients.
- Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized candies. Cover balls and refrigerate until well chilled, 1 to 2 hours.
Coating:
- Line 2 large baking pans with waxed paper or parchment paper.
- In top of a double boiler over hot water, melt milk chocolate and shortening; stir with a rubber spatula or wooden spoon to combine.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- Place each ball on the end of a toothpick; dip the balls into the melted milk chocolate mixture to coat, allow any excess chocolate to drip back into the pan. Place balls on baking pans; let sit until the chocolate is set.
- In top of a double boiler over hot water, melt dark chocolate. Using a small spoon, place a small amount of dark chocolate onto the top of each milk chocolate coated ball. Place balls on baking pans; let sit until the chocolate is hardened.
- Store in an airtight container so they won’t dry out.
Makes about 4 dozen Peanut Butter Balls
TheBakingPan.com
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Recipe Notes
Description:Chocolate Candy with Nuts
Equipment: Small Saucepan, Double Boiler
Method: Stovetop
Prep Time: 2 HoursYield: 48 Pieces
Storage: Airtight Container, Cool Place
Recipe Type: Candy, Chocolate, Coconut, Peanut Butter, Graham Crackers, Pecans |
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