Reviewed: Dec. 23, 2011

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!

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Reviewer:

maggiek

Reviewed: Dec. 20, 2011

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!

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Reviewer:

MomOfAFlock

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

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.

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Reviewer:

Cathy

Reviewed: Jul. 24, 2011

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.

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Reviewer:

bakingthetimeaway

Cooking Level: Expert

Reviewed: Jan. 9, 2011

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

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Reviewer:

tdagg

Reviewed: Dec. 24, 2010

***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!

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Reviewer:

JBENDER85

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Nov. 21, 2010

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.

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Reviewer:

Mel_gizmo

Cooking Level: Beginning

Reviewed: Dec. 26, 2009

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.

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Reviewer:

Aleria

Cooking Level: Intermediate

Home Town: Bella Bella, British Columbia, Canada

Living In: Mission, British Columbia, Canada

Reviewed: Dec. 21, 2009

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.

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Reviewer:

MISS ALLI

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

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!

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