Chocolate Peanut Butter Balls
I make these decadent chocolate peanut butter balls with only 4 ingredients corn flakes, peanut butter, powdered sugar, and chocolate, and they are ready in 15 minutes. This recipe makes 20 little treats, which is great for serving a crowd during the holidays for the ultimate cookie treat.
Ingredients
- 1 cup crushed corn flakes
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 3 cups melting/dipping chocolate wafers
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
As you can see, this recipe is simple and kid friendly, but the key is keeping the chocolate at the right temperature while dipping. If the chocolate gets too hot, it will stay thin and runny, and if it cools too much, it will thicken and make dipping messy. I recommend working in small batches and gently rewarming the chocolate as needed so every peanut butter ball gets a smooth and even coat.
Enjoy them frozen: I love eating these straight from the freezer since they taste extra crisp and sweet that way.
Choose any size: Feel free to make the chocolate balls whatever size works for you and your family.
Use dark chocolate: I sometimes swap the milk chocolate for dark chocolate for a richer flavor.
Keep water away: I always make sure no water gets into the bowl of melted chocolate or it will seize and become unusable.
Microwave method: To melt the chocolate in a microwave, add 2/3 of the chocolate to a microwave safe bowl and heat for 1 minute. Stir and return to the microwave and heat for 30 seconds. Repeat in 30 second bursts until it is completely melted. Finish by stirring in the remaining 1/3 of chocolate until mixed in and melted.
Make-Ahead: You can make these up to 3 days ahead of time.
How to Store: You can keep these covered at room temperature for up to 1 week. Chill the covered in the refrigerator for up to 2 weeks. These will freeze amazingly well covered in the freezer for up to 6 months.
Nutrition
Calories: 200kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 150mgPotassium: 104mgFiber: 1gSugar: 15gVitamin A: 211IUVitamin C: 2mgCalcium: 6mgIron: 4mg