Ingredients25 m servings 251 cals
- Stir confectioners' sugar, peanut butter, and butter together in a bowl using your hands until well mixed. Shape mixture into 1-inch balls and arrange on a waxed paper-lined baking sheet. Freeze peanut butter balls while preparing chocolate shell.
- Melt chocolate chips and coconut oil together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, until smooth, about 5 minutes. Remove double boiler from heat and set aside for 5 minutes.
- Remove peanut butter balls from freezer and dip each ball into the melted chocolate until evenly coated. Place coated peanut butter balls back on the baking sheet.
- Cook's Note:
- If the chocolate mixture does not harden on the peanut butter balls, put the coated balls in the freezer for about 10 more minutes or until the shell has hardened.
Per Serving: 251 calories; 18.6 g fat; 20 g carbohydrates; 4.8 g protein; 9 mg cholesterol; 107 mg sodium. Full nutrition
ReviewsRead all reviews 5
I liked this recipe, although the chocolate coating calls for too much coconut oil. I would suggest reducing to 1 Tablespoon vs. 3 Tablespoons, otherwise most of the coating with puddle around t...
very yummy, great for a sweet snack! however I had a problem with the chocolate. it turned out thin; either I mixed to much or put in to much oil. next time I'll do less. But they have excellent...
I liked this recipe as well but made a few minor adjustments that made it work with what I had on hand. Instead of coconut oil, I used a half teaspoon of coconut extract added to the chocolate c...
just made these but I used coconut peanut butter rather then just peanut butter. turned out really good i put coconut flakes on the outside too