How to Make Chocolate Covered PB Balls




Every Christmas, my grandmother makes my family a batch of around 130 of these cookies. And by every January, we have none left. Like potato chips, it is virtually impossible to eat only one of these chocolate covered desserts. But requiring only an hour and a half preparation time and no oven, they are far from impossible to make.

The recipe was taught to me by my grandma and will be taught to my grandchildren. Whether it be for family, friends, colleagues, or yourself, making these cookies will certainly bring a smile to your face.

The following is adopted from my grandma’s original recipe and cut if half. It should produce around 63 cookies.

What you’ll need:
2.5 cups of rice krispies

1 sticks of butter, softened

1 16 oz jar of crunchy peanut butter

~1 lbs of confectioner sugar

4 cups of chocolate chips

1 stick paraffin wax

Step 1: Use Your Hands!

Combine the first 3 ingredients in a large mixing bowl. As someone who worked two jobs at once, my grandma was never afraid of getting her hands dirty, and neither should you. Mix the mixture using your hands, pouring the sugar in as you mix it. Mix sugar in until the cookie dough becomes solid mixture that can be rolled into balls.

Step 2: Refrigerate the Dough

Keep the dough in the fridge for a minimum of 45 minutes.

Step 3: Melt the Chocolate

In the meantime, start working on the melted chocolate sauce. This step requires a double broiler, which can be done DIY with a pot with a slightly smaller pot inside, as pictured. Fill the larger pot about a fourth of the way up with water and put the chocolate chips and wax in the smaller pot, as pictured.

Melt the chocolate and wax together slowly with the stove on a low setting. This process should take awhile (30 minutes) and requires frequent mixing. A baking spatula works really well.

FYI: The purpose of melting with paraffin wax, which is completely edible, is to ensure the chocolate outside the cookies does not melt at room temperature.

Step 4: Get Rolling!

When the dough is ready, remove it from the fridge. Its consistency should be a little chunky. Form the dough into balls around the size of a quarter. Place each ball on a baking sheet lined with parchment paper.

Step 5: Dip the Cookies in Chocolate

Using tongs (preferably) or a fork, dip the cookies into the chocolate one by one. Roll them around a little to make sure that they are covered on all sides. Place each cookie back on the parchment lined cookie sheet.

Step 6: Refrigerate the Cookies

Leave them in the fridge for an hour at least. They can be served at room temperature.



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    3 Discussions


    6 days ago

    it looks like rice crispies in the measuring cup in the first step is that correct?
    an ingredients list would really help out.


    Question 6 days ago

    can you post an ingredients list please? it's not clear what's in the bowl.