Reviewed: Nov. 2, 2009

These are wonderful. I added 1 more cup of powdered milk, froze them and dipped them in chocolate.

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Jan. 1, 2009

Tastes like the inside of a Reese's cup.

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happiestmama

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Oregon City, Oregon, USA

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Reviewed: Dec. 21, 2008

These taste great but I can't figure out how to make them retain any kind of shape. I wanted to dip half of mine in chocolate but I don't think that's going to be possible. I've put them to chill in the fridge overnight so I'm hoping today they might roll out better. My advice is keep them in the fridge up until the moment of serving. They are gritty - because of the powdered milk but strangely I kind of like that texture.

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Christina

Cooking Level: Intermediate

Home Town: Ackley, Iowa, USA

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Reviewed: Dec. 19, 2007

I made this and then after the peanut butter balls were done I decided to dip them in melted chocolate chips. They were a BIG hit.

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SHELLYHUNTER

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Reviewed: Dec. 16, 2007

I just made these and was disappointed. I was expecting a creamy ball but these are gritty. Did I do something wrong? I didn't have to chill before rolling; mine were fine to roll right away. I also rolled some of them in powdered sugar hoping to add a little sweetness, but it didn't work. I rolled the rest in regular sugar thinking that at least maybe it would keep them from sticking together. These were very easy to make, I just didn't like the gritty texture.

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Vantreesta

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Reviewed: Sep. 20, 2007

These tasted great but oozed into blobs instead of staying round. I chilled the dough for several hours before rolling but as soon as it touched our warm hands they turned to goo. I used creamy Jiff. Maybe a different peanut butter would work better?

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ARNOLDIRR

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Reviewed: Apr. 18, 2007

Easy, fast and my kids loved them.

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JNETSFOOD

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Reviewed: Sep. 6, 2006

I felt like I was just having peanutbutters on spoon(well, a sweet peanut butter)I added more nuts and chocolate chips in them and they tasted better. ?Warning: very, very peanutbuttery.

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IdioticKrn

Cooking Level: Beginning

Home Town: Kyungki-Do, Soul-T'ukpyolsi, South Korea

Living In: Troy, Michigan, USA

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Reviewed: Aug. 23, 2005

I took this recipe with me on vacation to share with my 5 yr old. They turned out terrific! We rolled them in Honey roasted Wheat Germ, they tasted just like the ones I had as a kid. My only suggestion is to chill the mixture before rolling. It was hard for my son to keep the round shape, due to the stickiness.

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