The Perfect Pair 


Peanut butter and chocolate, wine and cheese, cookies and milk, beer and pizza—these are pairings worthy of the gods! My husband has an insatiable sweet tooth, and every evening after dinner he is scrounging the kitchen like a rabid raccoon for a treat. These chocolate-covered peanut butter balls are the most perfect bite-sized indulgence that even Pete Schweddy would approve of them. Oh and the best part…no oven required!

I don’t quite possess the unquenchable appetite for sugar like my husband, so when I make a batch, I freeze half of the peanut butter balls naked (yes, it’s okay to put naked balls in the freezer). When needed, I pop them out and place them in the fridge to thaw before dipping them in chocolate.

                           Peanut Butter Balls

2 cups of peanut butter

1 1/2 cups graham cracker crumbs

1 cup of softened butter

2 cups of confectioners’ sugar

Mix the above ingredients well. I place it all in my Kitchenaid mixer with the paddle attachment and mix on low speed. Once mixed well, refrigerate for a few hours, but I’ve found refrigerating overnight turns out a better product. Roll into inch to inch and a quarter size balls. I use my cookie scoop keep them all as even as possible.


Melt 2 cups of semisweet or milk chocolate chips with one tablespoon of shortening in a double boiler and cool a bit.

I have tried to dip the peanut butter balls in the chocolate a variety of ways: toothpicks, forks, and spoons. Teaspoons seem to be the best way to handle the dipping process. Place the finished product on parchment paper to set up. While they are still wet, you can decorate them with sprinkles or finely chopped nuts, if you so please.


The only thing left is to show some self control while enjoying them — a difficult task for my husband!

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