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.

Edna

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Recipe Summary

prep:
20 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
45
Yield:
45 balls
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Grease a baking sheet.

  • Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

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.

Nutrition Facts

75 calories; protein 1.2g; carbohydrates 9.6g; fat 4.2g; cholesterol 2mg; sodium 41.9mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/12/2019
Made as written and these turned out really good. I ended up with a lot more chocolate leftover so my only recommendation is to scale it back to 1 cup of chocolate chips instead of 1 1/2 cups. The cereal adds a really nice crunch! Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/28/2017
I don t use the corn flakes but it tastes awesome Read More
(1)
Rating: 4 stars
02/12/2019
Made as written and these turned out really good. I ended up with a lot more chocolate leftover so my only recommendation is to scale it back to 1 cup of chocolate chips instead of 1 1/2 cups. The cereal adds a really nice crunch! Read More
(1)
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