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Peanut Butter Balls recipe

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Peanut Butter Balls
1/2 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups creamy peanut butter
2 cups confectioners sugar
2 cups chopped pecans
2 1/2 cups graham cracker crumbs
1 cup confectioners sugar
Chocolate Dip
2 cups semi-sweet chocolate chips
2 tablespoons shortening or butter

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Peanut Butter Balls

Cream together the butter, vanilla, salt and peanut butter.

Stir in 2 cups of the confectioners sugar, nuts and all but

1/2 cup of the graham cracker crumbs.

Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.

Form the mixture by hand into 1 inch balls.

Roll each ball in the remaining cup of confectioners sugar.

Set the balls in a single layer on a cookie sheet and refrigerate until firm.

At this point the cookies may be dipped in melted chocolate or they could be eaten as is.

Store in an airtight container in the refrigerator.

Dip Peanut Balls In Chocolate

In the top half of a double boiler; melt the chocolate chips and butter just until the chips are melted.

Turn off the heat but leave the double boiler over hot water.

Insert a toothpick into the chilled balls and dip into the melted chocolate until coated.

Set on waxed paper until hardened in the fridge.

Store in the refrigerator in a covered container.