The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 30, 2009
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 8, 2008
Excellent!!..I just made them without a hitch..I did use the vegetable oil instead of the shortening..I also added 1/2C. white chocolate chips and 1 1/2C chocolate chips..just because I wanted them lighter in colour..I also made them teeny weeny, pop in your mouth size..I also used 2 toothpics, one to dip and one to slide them off the other toothpic, sliding it over the hole to cover it..They turned out perfect! Thanks for the recipe..
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 19, 2008
Amazing & rich! I substituted graham crackers with rice crispies and the shortening with 2 tbsp vegetable oil (as previous reviewers recommended). The best!! HINT: Keep extra confectioners (icing) sugar on hand when you roll the balls as it helps keep the peanut butter mixture off your hands. Also, use the freezer to help keep the balls solid both before and after you've dipped them in the chocolate. It takes time but WELL worth it!!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 17, 2008
way too sweet, will not make again!
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Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Aug. 27, 2008
These were really good and pretty easy to make. The only thing was that the balls were a little hard to dip in the chocolate because they are so soft. So, I put them in the freezer for a few minutes first - it made them much easier to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 1, 2007
I haven't tried this particular recipe, but I make something similar every year. After reading a lot of the reviews I figured I would add a little tip: Instead of shortening, I use 1 stick of household parafin wax mixed with 1 bag of chocolate chips in a double boiler for the coating. The wax helps the chocolate set quicker and harder and makes for a nice sheen. It also thins the chocolate to make it easier to dip the balls. Also, if your peanut butter is too thin or melty, just keep adding more confectioners sugar until the dough is stiff enough to work with. We make peanut butter balls similar to these every year (never tried it with the graham cracker though, may have to try that this year!)and we love them! It's a must have every year!!
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 18, 2005
Very good but very, very rich!! I would try to make smaller chocolate balls next time. Still a great recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 24, 2005
excellent, but way too rich. eat a teaspoon at a time.
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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 26, 2005
I just didn't care for these that much. Edible, but not something I'd bother repeating.
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Cooking Level: Expert

Living In: Lakeside, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 23, 2004
For some reason the peanut butter mixture would not stick together to form balls. I don't understand why.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 13, 2004
Tastey! Easy but somewhat messy. Next time I will make some minor changes, such as line the storage container with wax paper, before I start dipping the cookies. Use a toothpick to dip the cookie in melted chocolate. Then put the cookie on the wax paper. I needed to put mine in the fridge to set, so it got a little messy transferring the cookies... but a very good cookie!
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 22, 2003
Maybe my kids didn't make these right or they were just not to my taste. Not my favorite.
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Home Town: Warren, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 9, 2003
I wish I would've read past reviews before I attempted making these. They were very good but didn't make very many because of all the peanut butter that stuck to my hands. Next time I'll know better and put the balls in the freezer before dipping them in chocolate. It also took a long time for the chocolate to harden.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 5, 2003
Fantastic! I used natural peanut butter for the inside and a mixyure of semi-sweet and milk chocolate chips for the coating. Also, I microwaved the chocolate coating as was suggested by an earlier reiewer. I also froze them which was great - it made dipping them better. Also I just dunked the balls in the hcocolate and lifted them out with a fork. I could do 5 at a time this way and they still turned out looking good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 23, 2003
These are soooo tasty. A few tricks that were helpful: 1. Freeze the pbutter balls before dipping - not solid but an hour in the freezer worked great for me. The kitchen was warm and so were my hands - without the freezing, the balls were too mushy to really dip. 2. Use toothpicks to dip the balls in the chocolate (which I had no probs with). This creates a small pinprick size hole at the top, which I covered with a small dot of chocolate - the perfect topper! Everyone loves these - they are disappearing out of the freezer before the holidays even begin!
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 26, 2002
Step #1 goes smoothly. Step #2 for me was a disaster. After adding the shortening to the chocolate, the ingredients turned to sludge. Fortunately, I have a friend who makes these, and she gave me her recipe for the dipping mixture and the end result was fantastic. Melt 2 cups of choc. chips with 2 tbsp. veg. oil in microwave on high for one minute. Stir and microwave for 30 seconds more. An additional 15 seconds might be required. Dip the balls as instructed in the last sentence of Step #2.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 18, 2001
I made this recipe as a cookie exchange for the holidays. Instead of using the semi-sweet chocolate i used chocolate candy melts which I already had. It came out great. Tastes better than peanut butter cups.
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 9, 2001
I think that the recipe may have been wrong. When I put the shortening with the chocolate, the chocolate would not melt. I found another recipe of the same thing and it said to put the shortening with the peanut butter mix. I eventually just melted milk chocolate and dipped the peanut butter mix into it (but let me tell you, peanut butter on a fork in chocolate does not work very well!) The peanut butter balls slipped off the fork into the chocolate and was very difficult to transfer onto the wax paper. With the milk chocolate on, they tasted pretty good-just like a reese's peanut butter cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Apr. 18, 2001
absolutely wonderful, easy and very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Feb. 4, 2001
excellent
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