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Chocolate Peanut-Butter Balls

by in Jan 2009
Chocolate Peanut-Butter Balls
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Total Time: 60

Yield: 2 dozen pieces

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  • 2 cups peanuts, unsalted, dry-roasted, no skins
  • 1/4 cup peanut oil
  • 10 ounces powdered sugar
  • 1-1/2 cups graham-cracker crumbs
  • 1/2 pound (2 sticks) unsalted butter, melted
  • 16 ounces (1 pound) milk-chocolate chips
  • 3 tablespoons heavy cream


Place peanuts in the bowl of a food processor and pulse to grind. With the motor running, add peanut oil for smooth consistency. In a medium-size bowl, combine ground peanuts, powdered sugar, graham-cracker crumbs, and melted butter. Mix until well combined. Form into 1-inch balls. Place on a baking sheet lined with wax or parchment paper. Refrigerate until peanut balls are hardened.

In a double boiler over simmering water, melt chocolate and cream. Dip balls into melted chocolate. Place on a baking sheet lined with parchment and chill in refrigerator. Serve in mini-cupcake paper liners.

Updated Wednesday, December 10th, 2008

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