Make your own Salty Chocolate Balls (insert Outdated South Park Joke)

30 Oct
My Chocolate Balls ( candy)

My Chocolate Balls ( candy)

I go this recipe from Facebook. My manger showed me and said we should make them in the store. So I made them the other day at home.  I did modify the recipe. The balls came out Really good almost like fake Reese Peanut Butter cups. and I know what I am giving some of my Friends for Christmas, Deav’s Salt Chocolate Balls. Which are really called Buckeyes, as I was informed by on of my co-workers. But I digress, below is the orginal recipe and my modifications.

Overall the recipe is easy and very delicious. If you are going to a holiday party this year I would say makes these delecious devils and keep the stress low. The do store well and later this month I will try to ship a few to friends to see how they hold up for shipping.

Original Recipe
No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter – I prefer smooth
1 – 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark…
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

My Modifications
1-18 oz. jar of smooth or chunky peanut buter – I prefer smooth
1 – 16 oz. bag of confectioners’ sugar
1/4 c. butter, melted +1 TBSP
1 tsp. of vanilla
½ cup of mini chocolate Chips
1 box of Milk chocolate Truffles From Harry and David.

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I’ve found to make a smooth filling is to use your hands to mix everything together.
*Add the mini chocolate Chips
Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
• I let them Freeze for about 20 minutes.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
Store the candies in a sealed container in the refrigerator.
**Warning** These little candies are very addictive!!

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