Reviewed: Aug. 19, 2009

I made these for my friends mom who is gluten free, not only did she absolutly LOVE them so did every other person I have them to they're a great sweet treat for all ages. Though they do tend to get melty so keep them in a cool spot also I use a stick of butter in stead of shortening because I find shortening gives everything a nasty taste and used half the amount of chocolate chips

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futurbakingstar92

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Reviewed: Jul. 31, 2009

Whenever i get a craving for a peanut butter cup, I make these. They are delicious and easy to make. The only changes I made was adding a 1/4 tsp of salt to the peanut butter/sugar mix. You can alter the sugar to your tastes and preferences. If you like a creamier inside just use less sugar and freeze before coating in chocolate.

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 16, 2009

I have the worst time with melting chocolate, so I use the chocolate almond bark. Tastes good and so much easier to melt!!

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katienicole

Home Town: Webb City, Missouri, USA

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Reviewed: Dec. 22, 2008

Delicious!!

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

I made this for the first time but haven't had them before. I honestly think that the sugar needs to be reduced. Other than that they were good.

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Jamie L.

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marysville, Washington, USA

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Reviewed: Dec. 7, 2008

These were, good but a lot of work and overly sweet - sweeter than a peanut butter cup even. Next time I'll add a full cup to a cup and a half of graham cracker crumbs in place of the same amt of sugar that should mellow out the sweetness a bit. My husband is a true choco-holic too so it take a lot for something to be too sweet for him!

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Kathryn

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Reviewed: Oct. 30, 2008

These were good, but I used less icing sugar as they were getting hard.

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Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

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Reviewed: Sep. 19, 2008

These cookies were wonderful! Very sweet, but delicious! I might use a little less sugar next time, and add graham cracker crumbs as other people did. These cookies are also great frozen. I put half in the freezer and half in the fridge...excellent!

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Elisabeth

Cooking Level: Beginning

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Reviewed: Sep. 12, 2008

Wow these were amazing and very easy. I also added less of the sugar and they turned out great. Just like my grandma makes at Christmas time.

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Adam

Cooking Level: Expert

Home Town: Taylor Mill, Kentucky, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 7, 2008

Delicious - messy to make, and very sweet - but Delicious. :-)

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Kim

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Branford, Connecticut, USA

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Reviewed: Sep. 6, 2008

THIS IS BEYOND AWESOME!!! I think I'll use the recipe for my no-cook peanut butter fudge recipe from now on!!!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Sep. 5, 2008

Delicious. I added some crushed graham crackers to the peanut butter mixture to give it a "crunchier" texture. I will definitely make these again.

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being sasha

Cooking Level: Intermediate

Home Town: West Hollywood, California, USA

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Reviewed: Sep. 5, 2008

These were so yummy. I used almond butter instead of peanut butter and they had a more complex taste, but were still very good. I did add about a half a cup more almond butter though because it was a little dry, but I suppose if you use something like JIF, that has more oil in it, they would be fine.

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Emma

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Sep. 4, 2008

I usually add crushed graham crackers to the peanut butter mixture, this adds a slight crunch and holds together better. Also- to fill in the ugly holes left behind by the toothpick, dab just a small drip of melted butter in the hole, this will fill in the hole and make them much prettier once cooled and set.

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Ashley

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: Schoolcraft, Michigan, USA

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Reviewed: Sep. 3, 2008

This is one of those recipes we seem to only make for Christmas. My son said he loved these so I made them for a snack for an after school snack! I scaled the recipe back to 9 servings and easily got 18-20 1" sized balls. I also put them in the freezer for 5 minutes before coating. Used a melting candy chocolate to cover instead of using shortening and semi-sweet chocolate. To give a different twist I dipped some in a white chocolate candy coating on one side, stuck in the fridge for a few minutes, then covered the other side with the chocolate. Family LOVED the new twist!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 30, 2008

OMG!!! these ROCK!! i made these to take to a picnic and had to try one, now i don't know if i want to share. i wasn't sure how much i wanted to make so i halved the recipe, but next time i will be sure to make the whole recipe. i will also be using this in an upcoming bakesale. thank you so much.

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Kristi D

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Merrillville, Indiana, USA

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Reviewed: Jul. 25, 2008

These are fabulous. The only drawback is that they got sticky and melty too quickly. I think that I will stick with the recipe for melting chocolate that I got from a coconut ball recipe, it uses veg oil instead of shortening. Not sure why that would make a difference but I have tried 2 recipes with the shortening and both were too soft while the coconut balls never get like that for me.

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Donsgirl01

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Ashby, Massachusetts, USA

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Reviewed: Jul. 24, 2008

Easy to make, and very addictive. I've always been a fan of buckeyes.

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Monica

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 29, 2008

These are WONDERFUL! More of a candy than a cookie though. I'm going to make these mini marshmallow sized at Christmas for my boys and call them "Reindeer Droppings!"

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