Chocolate Balls

Nice recipe.

I thought these were Great! Very easy to put together and not as sweet as the “oreo balls” that I have made in the past…. now a new task at hand – how do I turn these into S’more balls. Maybe some marshmallow fluff?

Yum!

I make these throughout the year for my family to enjoy. As they say “peanut butter and chocolate….enough said”

I made this recipe a couple years now since it’s so good. I add a little extra powdered sugar while mixing the final dough, to make sure it’s not too sticky, and then I wet my hands and shake off excess water before rolling the balls, and repeat throughout the process about each six balls. You can tell when they’re getting sticky. Wetting your hands helps in two ways; it prevents the dough from sticking to your hands, and ensures your rolled balls are smooth and round when you set them down. I cool them before dipping, by placing them on our unheated enclosed porch, for an hour or so depending on the outdoor temperature (normally well below freezing), until they’re stiff and easy to work with. I use tempered brick chocolate since it’s readily available at the store before the holidays. Perfect! Thank you for posting!

This are simple and delicious! I made them as part of candy tin gifts for Christmas and they were a hit!!

so amazing made if for my classroom

Amazing! Just Amazing. These are super quick to make and super duper yummy!

Not bad. Make sure the graham crackers are finely crushed thoroughly. I’m not a huge fan of semi-sweet chocolate and is probably the reason why I rated it 3 stars. I probably won’t make this exact recipe again, if I do I’ll change it up in some way.

Following the other comments here about refrigerating the mixture before you dip the balls and using powdered sugar on your fingers to keep the balls from sticking to them was very helpful. I thought these tasted great and will definitely make them again. I discovered a few other things while I made this. -I had plenty of graham crackers so I didn’t buy graham cracker crumbs. I used Honey Maid Graham Crackers and crushed them myself. 1 cup is 5 sheets (largest rectangles). Put them into a ziploc bag and break them against the counter with the sides of your fists. Then, I was requested to make a recipe that was peanut-free, so came up with the following solution instead of using peanut butter: -4 tbsp unsalted butter -half a bag of marshmallows (total of 4oz) -melt in microwave for 3 min on 60% power, mixing half way through -mix this into the graham cracker crumb and sugar mixture -use graham cracker and sugar mixture to pick up the tacky pieces and form them into balls. If you coat your fingers with the graham cracker crumbs and sugar, you can make little balls without everything getting too sticky And for both types of balls, whether I made peanut butter ones or marshmallow ones, I had a hard time keeping them on a fork or a toothpick when I dipped them. So I would put a few balls into the melted chocolate, spoon chocolate on top of them and then remove them with rubber tipped tongs.

very tasty!! even better if you add a touch of coconut to them!! followed recipe exactly and only made about 25…. overall, very yummy recipe and will make in the future!

I used to make these every Christmas. One year, when I forgot to buy graham crackers, I crushed rice krispies as a substitute, and found we prefer them. My recipe also added coconut to the filling, which I loved, but the kids hated!

A big hit! For a tasty twist, substitute Nutella chocolate hazelnut spread for the peanut butter – heavenly. 🙂 As noted by others, you are best to pop the balls in the freezer while waiting for the chocolate to melt. Back in the freezer to set once done. These are a breeze to make…and disappear just as fast.

These were really good and very easy to make. I had no problem with them setting up or the chocolate. I will say one thing, for those who don’t bake that often. I often make things coated in chocolate. In the winter months, they set up within an hour and they set up beautifully. However…during the summer months, I find that the chocolate needs to be allowed to set up for 24 hours. So, if done during the summer, make them 24 hours before you need them and you should be fine. But they are great.

this was a huge success over the holidays. I made a bunch of them and everyone loved them.

***VEGAN APPROVED!***This is a great, easy recipe! I used rice crispies instead of graham crackers to make it GLUTEN FREE for a guest and everyone loved them! I also didn’t have baking squares of chocolate but it made no difference, I just used the chocolate chips and shortening. Afterwards I covered them in different toppings like coconut and walnut! DELICIOUS!

I liked these, they tasted similar to reeses cups. I used natural peanut butter, they were easy to shape, and were not to sticky. I would make these again, but instead of using semi- sweet chocolate I would use milk chocolate. I melted the chocolate in the microwave with some oil like others suggested and it turned out great. I made my balls quite small, (about 1/2 golf ball but bigger then a marble) and the ratio of chocolate to insides seemed good.

Made these for my mom for christmas. She also got a set of box chocolates, with the same sort of idea. I was kind of worried but she liked mine so much, she said she’d trade the whole store bought box for just one of mine! I used milk chocolate chips, semisweet baking squares and vegetable oil for the drizzle.

There are tasty, but a bit messy when it comes to the chocolate. I should have put them in the freezer prior to going to step 2 but i just put them in the fridge, they were not firm enough when put in hot chocolate. I will learn from my mistake and would make these again.

I try to make these every Christmas – they are a big hit! I will try freezing the balls first this year, and also using the confectioner’s sugar to help keep the PB mixture off my hands. It’s a very messy process so every bit helps!

I make these every year for the holidays and I have to make a double batch. Everyone eats them up. I make them just as the recipe says, including shortening (Crisco) NOT oil. Not sure why people had trouble with that. The Crisco melts right in with the chocolate while giving it a glossy look without making it too runny. I just substitute Sunbutter for peanut butter since my son has a peanut allergy. A good tip is to refrigerate the balls before dipping them, even overnight. It can be time consuming to do everything in one sitting and the cold balls are easier to dip. I just use a fork like the recipe says, then sprinkle with a few Christmas colored sprinkles. I’ve been making these for years and will continue to make them.