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Chocolate-Covered Peanut Butter Balls


"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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3 h 20 m servings 75 cals
Original recipe yields 45 servings (45 balls)

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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.


  • 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

Per Serving: 75 calories; 4.2 g fat; 9.6 g carbohydrates; 1.2 g protein; 2 mg cholesterol; 42 mg sodium. Full nutrition

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I don’t use the corn flakes, but it tastes awesome