Reviewed: Feb. 1, 2012

super easy, very good, they are sweet, they do get soft when not in the fridge. I gave these for xmas gifts with other no bake cookies .. ppl loved these and the no bake rum cookies over all the ones I made! when making them again .. I'd put a gooey chocolate center in them. I used a 'melon' scoop with the ejector handle to scoop for controlled portioning.

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Reviewer:

WhiteIrishTiger

Cooking Level: Expert

Reviewed: Jul. 25, 2011

I made these with 1-1/2 cups of Graham cracker crumbs, as many reviews said they were too wet. I also cut the amount of butter in half, and added an extra 1/2 cup of peanut butter. I didn't add chocolate chips. The resulting dough was crumbly, but, packed together tightly, made a rich, very peanut-buttery treat! I'll definitely make these again!

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Reviewer:

ThisGirlCooks!

Cooking Level: Intermediate

Home Town: Pavilion, New York, USA

Reviewed: Jun. 19, 2011

I suggest using Nilla Wafers instead of graham crackers and as others said, cut butter in half.

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Reviewer:

yooper62

Cooking Level: Expert

Living In: L'anse, Michigan, USA

Reviewed: Apr. 3, 2011

These were fantastic! Huge hit at the card party I took them too! I did make them a bit more decadent by dipping them in chocolate & drizzling more chocolate across the tops of them for decoration. My friends couldn't believe I'd made these delicious & lovely "truffles" at home! Definitely a keeper!

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Reviewer:

joelandamanda

Reviewed: Feb. 18, 2011

They were very good. I found this recipe while I was at my parents, my mom wanted cookie but her oven didn't work so I looked for no bake and this recipe came up. I did them 3 way, coconut, cocoa, and graham cracker. My mom and I loved the graham cracker which went fast, my dad liked the coconut. The cocoa we didn't care for. I plan on making more tomorrow before i go back home. We didn't even start to eat the no-bake cookies i made. Love it.

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Reviewer:

Amanda

Reviewed: Feb. 5, 2011

OMG! I made lots of candies over the holidays and this has got to be my favorite. Cut the sugar back to 1.5 cups and the butter to 3/4 cup. Used semisweet chocolate chunks and added a 1/2 cup coconut. These tasted like a peanut butter cup and were delicious. Thanks for the PB recipe!

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Reviewer:

ghen

Reviewed: Feb. 3, 2011

Taste much better when cold also.

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Reviewer:

Jessica

Reviewed: Feb. 1, 2011

I loved it. I refridgerated the dough for a lot longer than said. After I made into balls I refridgerated them again. When firm I dipped in melted milk chocolate. They have been a huge hit. I am planning on shaping them into footballs for Superbowl.

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Reviewer:

kcarstons

Reviewed: Jan. 28, 2011

I only used 1 stick of butter and used 1 1/2 cups of sugar. I never used the chocolate chips though, I added 1 1/2 cups of cocoa krispies to the mix instead. I rolled them in chocolate crunch, chocolate sprinkles, and a mixture of sugar and cocoa. I also did as suggested earlier, refrigerated the mix for about 3 hours.The kids in our church youth group loved them and I had to promise to make them again.

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Reviewer:

Randy

Cooking Level: Intermediate

Living In: Bucyrus, Ohio, USA

Reviewed: Jan. 26, 2011

These peanut butter balls frustrated me. They didn't taste bad. But the dough was very unmanageble. I had to leave them in the fridge for 3 hours before I could shape them and it was still difficult. They become kinda goopy if they are left out for 20 minutes or so. Maybe if the butter was omitted and an extra cup of peanut butter was added, this recipe would work. I will never make these again so I'll never know but it might be helpful for anyone who's going to give it a try. Also I did not personally care for the cocoa....way too strong.

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