Sunday, December 18, 2011

Chocolate Peanut Butter Balls

Fun fact: these candies are also known as buckeyes. But I wanted them to look like truffles. They came out soft and melt-in-your-mouth good.

I was going to go with this recipe at first but then decided with Cook's Country because I like how they shared their trial and error story, which is more detailed in my cookbook than on their website.

I liked their idea of adding white chocolate to the peanut butter because it does firm up nicely. Whenever I make chocolate covered strawberries, white chocolate sets up faster and harder than semi-sweet. So with that in mind, I combined one ounce of white chocolate chips to one cup of semi-sweet chocolate chips and one teapsoon of shortening over a double broiler for coating the candies.

Keep your eye on melting chocolate, stirring occasionally. Take it off the heat as soon as most of it is melted and stir until smooth. Let it cool for at least ten minutes and becomes eaiser to coat the candies. 

I halved the recipe and got 40 candies (1 1/4 inch in size).

Congrats Geoffrey Zakarian! #NextIronChef

Chocolate Peanut Butter Balls
Adapted from: Cook's Country

2 1

Preheat ove


Lily said...

YUM! Whenever I make balls like these, they never work:(

Lily said...

It looks like you haven't baked anything in a while:(

Nora said...

aww, i will post soon! i've baked some cookies and a pie but I've been kind of lazy to posting! thanks lily!!

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