Peanut Butter Balls II

Peanut Butter Balls II

144 Reviews 19 Pics
Sharon Burnham
Recipe by  Sharon Burnham

“It is basically, just what the name implies.”

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Adjust Servings

Original recipe yields 6 - 7 dozen



  1. Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
  2. Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

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Reviews (144)

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These were great. After dipping, I sprinkled with pecans and coconut! Very easy. Tip: Put balls in freezer to firm before dipping. Makes it much easier



Everyone in my extended family kept snitching these delicious peanut butter balls this Christmas. I'm a chocolate snob, so I used Ghiradelli semi-sweet chips. I couldn't bear to pollute it with shortening or any other fat - and quite frankly the thicker chocolate coating was perfect for me (but had to use 3 bags of choc chips). I microwaved the chocolate to melt it, stirring frequently, and used a spoon to dip the balls - much easier than a double boiler and toothpick routine. And if you're wondering - use creamy peanut butter!



These were a hit at my church's Christmas party. I would recommend TWO bags of chocolate chips though. I did not have enough chocolate to cover all of the peanut butter balls.

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Amount Per Serving (72 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 53 mg
  • 2%

Based on a 2,000 calorie diet



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Peanut Butter Balls V


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Peanut Butter Balls IV