Makes about 60 Adding paraffin wax to melted chocolate is an old-fashioned technique that makes the chocolate shinier and more stable. Mix peanut butter, margarine, vanilla in large bowl. Place in freezer for 20-30 mins. Stir together butter, peanut butter, coconut and powdered sugar. Dip balls in this mixture.

They just melt in your mouth. Shape the dough into 1-inch balls. Crunchy peanut butter balls make a great gift! Form into bite-size balls. Mix together peanut butter, butter, vanilla, sugar, and graham cracker crumbs. Shape into walnut size balls.

These are so good. Let stand for a few minutes. Dip ball into mixture and place on parchment paper. Cream butter and powdered sugar ... butter, vanilla and graham cracker crumbs.

Chill. PEANUT BUTTER BRAND: I highly suggest using Peter Pan creamy peanut butter for this recipe. Mix peànut butter… Melt in chocolate chips and stir until smooth. I can’t leave them alone when I make them. Mix until smooth.

Add graham crackers crumbs to the 1 cup of peanut butter. When chocolate begins to set up, roll in graham cracker crumbs then in chopped nuts. 2. Place the dough balls on waxed paper-lined cookie sheets. REFRIGERATE: I recommend putting the peanut butter mixture in the fridge for 1-2 hours before rolling.

Melt chocolate chips and paraffin in top pot of a double boiler. Gradually add powdered sugar until well combined. Mix it up good. Dip balls into chocolate mixture with a fork or toothpicks. 2 cups crunchy peanut butter (could use smooth) 1 stick butter or margarine or 1/2 cup or 8 tablespoons Form ball into buckeye size and place on cookie ... cooking paraffin. In a large bowl, combine the peanut butter, graham cracker crumbs, sugar and corn syrup. STICKY BALLS: If you find that the balls aren’t rolling very well and seem to be sticky, add a little more confectioners sugar and crushed cereal. DIRECTIONS. Crunchy peanut butter balls are delicious anytime. You may need to dump onto a piece of wax paper and knead until all combined (especially if peanut butter is on the dryer side. 2 stick màrgàrine or butter,melted; 1 tsp pure vànillà extràct; 1 box powdered sugàr (1 pound box) 1/3 block pàràffin (it is not very much, just màkes the chocolàte set better, càndy bàrs hàve wàx in them) 12 oz bàg semi sweet chocolàte chips; Source : Intructions. I love these crunchy peanut butter balls. 1. Take your graham crackers and blend to crumbs in a food processor until you get 1 ½ cups. You want the mixture to be dry enough to be able to form balls. Mix well. Combine butter and peanut butter until smooth. Melt chocolate chips and shortening/oil in double boiler (or follow directions on chocolate melts/almond bark). Let dry on waxed paper. Shape into 1 inch balls. Mix in graham crackers and powdered sugar with hands until stiff. Melt a 1-inch square of paraffin wax with the chocolate bits in a saucepan. Shape mixture into balls. If you are using paraffin, melt it in a double boiler first. If you'd prefer not to use it, dip the peanut butter balls … Melt butter, add in peanut butter, powdered sugar and cracker crumbs.

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