Chocolate Covered Peanut Butter Balls
This recipe is near and dear to my heart. My grandma taught me everything I know about baking and this is one of the recipes she was famous for. Peanut Butter and Chocolate lovers will adore this one!
Ingredients: 1 cup of raisins, 1 ½ cups of crunchy or creamy peanut butter (whichever you prefer!), 2 cups of powdered sugar and melting chocolate for dipping. I use chocolate specially made for melting because it’s easier to work with but you can also use a 12 oz bag of chocolate chips combined with 1 tablespoon of shortening.
First measure 1 ½ cups of peanut butter and add to a large mixing bowl.
Next, measure 2 cups of powdered sugar and add to the bowl with peanut butter. Combine the powdered sugar and peanut butter until fully incorporated.
Add 1 cup of raisins and combine.
Line 2 large cookie sheets with wax or parchment paper. Form 1” balls of dough and place them on the lined cookie sheets. Make sure to leave a little space between each one. Then refrigerate for 30 minutes.
Now is the perfect time to melt the chocolate! Put the chocolate into a small saucepan, over low heat and stir often. If the chocolate gets too hot, it will scorch and won’t be good for dipping! There’s no recovering the chocolate once it’s scorched. So be careful!
By now, the peanut butter balls should be cooled and ready to drench in chocolate! Remove them from the refrigerator and dip each ball into the melted chocolate, one at a time. I use 2 spoons to toss it back and forth, until fully coated. This is also a good way to let excess chocolate drip back into the saucepan.
Once coated, place the peanut butter ball back onto the cookie sheet lined with wax paper. These will harden within 15-20 minutes.
Once hardened, I like to put each ball into a mini-cupcake liner for cute presentation. You can also put them into a decorative tin, cellophane bag or simply on a plate. Enjoy!!
P.S. If you have left over chocolate, I like to dip pretzels or fruit!