Chocolate-Covered Peanut Butter Balls

Edna

"Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately."
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Ingredients

3 h 20 m servings 75 cals
Serving size has been adjusted!
Original recipe yields 45 servings

Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
  2. Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
  3. Grease a baking sheet.
  4. Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

Footnotes

  • Cook's Note:
  • I melt 1/2 cup chocolate chips at a time (and 1 teaspoon oil) so that I will use all the chocolate before it cools.

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