Peanut Butter and Chocolate Balls

Peanut Butter and Chocolate Balls


"This is an interesting departure from the traditional chocolate covered peanut balls. The cornflakes give them an intriguing crunch."


8 h 20 m servings 159 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Line a cookie sheet with aluminum foil or waxed paper.
  2. In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
  3. The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.
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  1. 15 Ratings


These turned out great! Perfect. If you're looking for a pleasant peanut butter ball, stop here! Don't forget the gulf wax to melt with your chocolate, though! Hard to dip them if you just melt ...

These are very good. My first try ever making them and they were easy to make. I used natural peanutbutter with no additives so the peanut mixture was not as sweet as it would have been if I us...

Fabulous! better than plain buckeyes. You don't have to crush the corn flakes. I've also used rice krispies - just as good!