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Chocolate and peanut butter candies are rolled in chopped nuts, flaked coconut, or sprinkles--your choice--for these sweet little treats individually wrapped in parchment paper.


Read the full recipe after the video.

Recipe Summary

24 candies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Candy coatings:


Instructions Checklist
  • Beat together powdered sugar, peanut butter, melted chocolate, butter and milk with an electric mixer on low speed until blended. Add additional milk if mixture is too dry to hold together.

  • Divide mixture in half. Place each half on a 12-inch sheet of Reynolds® Parchment Paper. Shape half into a log, about 1-inch round x 8-inches long; roll log in parchment paper, twisting ends to secure. Refrigerate about 1 hour until chilled.

  • Unwrap log. Slice and shape into 1-inch balls. Roll chocolate balls in candy coatings.

  • Wrap individual candies in small squares of parchment paper or place in air-tight parchment lined container. Refrigerate until ready to serve.

Reynolds Kitchens Tip:

Place candy coatings in small bowls for easier handling.

To make ahead, place parchment wrapped candy logs in Hefty(R) Slider Bag and freeze. Thaw in refrigerator when ready to use. Slice and shape as directed in recipe.

Nutrition Facts

101 calories; protein 1.7g; carbohydrates 11.8g; fat 5.8g; cholesterol 3.9mg; sodium 35.5mg. Full Nutrition