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Ingredients
| salted butter: 1/2 cup (melted) |
| smooth peanut butter: 2 cups |
| powdered sugar (unsifted): 2 cups |
| dry whole milk: 2 cups |
| Corn Flakes: 2 cups |
| semisweet baking chocolate squares: 15 oz (chopped) |
Peanut Butter and Chocolate Balls
Credit: AllRecipes
User rating:
"This is an interesting departure from the traditional chocolate covered peanut balls. The cornflakes give them an intriguing crunch."
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Prep Time
10 min -
Cook Time
10 min -
Servings
50 serving(s)
Tags
Directions
- Line a cookie sheet with aluminum foil or waxed paper.
- 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.
- 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.