May the Food be with you.
10
Dec 15

13 Responses to “PBC Balls”

  1. Alex B Says:

    So easy and good. Also have to say love the game promotions. Two Brothers was/is the shit.

  2. Brandon Says:

    Down in Ohio these are called buckeyes. It took me moving to Michigan to find out they are not called that everywhere.

  3. Erin @ The Spiffy Cookie Says:

    Always better than Reese’s!

  4. Taylor Says:

    Yum!! My family has made these around Christmas since I was a tiny wee kid. The only difference is we use crushed up Wheaties to hold the balls together. Thanks for the deliciousness!

  5. Leepeea Says:

    My family made these for Christmas and, like Taylor, put cereal in them, usually Rice Krispies in the pb so it’s like a Reese’s and a Crunch bar had a baby that was better than either of the parents.

  6. ei Says:

    hi! I think i’ll try this, but vegetable shortening is hard to find in Spain. Any substitutive? I think lard is the only option around here… Could it work with butter or margarine?
    Anyway, congratulations for the site: it’s great and i tried several of your recipes! 😀

  7. deej Says:

    If you have no access to shortening I would recommend coconut oil or even (real) butter. Lard should work as well. Thanks for the recipe Tyler, this is going to be a Christmas surprise for my family!

  8. Daniel Says:

    I don’t know where this went wrong, but from my end, the difficulty of this recipe should be near the top of the bar.

    The PB-mass was as sticky as tar and I could barely roll these out, let alone get them into small enough balls. The chocolate/butter mass immediately semi-solidified into an unusable mass that I had to dump, even though the whole thing was on a low boil and shouldn’t have been too hot. Ended up dumping everything. :/

  9. Kristy Says:

    My mom used to make these around holiday time. I can remember eating so many of them I got sick. The only difference is that when she melted the chocolate for dipping, she’d use a bit of paraffin wax (used for canning, not the candle making kind) instead of shortening. The purpose being to make the chocolate set up faster and to not melt at room temp. I’m sure you could use almond bark type dipping chocolate as well, but the semi sweet chips are so much more tasty.

  10. Sara Says:

    Hi,
    Thank you so so much, I am in love with this Website
    Yesterday I try make this delicious sweet
    It Was really yummy I loved it and I think I am going to make it everyday
    Thanks again,

  11. Andrew Says:

    I made these for the 4th because I’m lazy and not a good cook. Worked out well, but I had to change from balls to ‘bricks’ because it needed to be more ‘patriotic’. So I built a wall out of your delicious peanut butter chocolate … spheres.
    thanks.

  12. Finvaara Says:

    Any significant chemical problems with using dark chocolate instead of semi-sweet? Same question again, but Coconut oil instead of shortening?

  13. Nick Says:

    I’ve made these twice now; they’re so easy and kinda’ fun. The first time, I used toothpicks and a larger bowl for the double-boiler. Getting the balls coated when the chocolate was spread out was a minor annoyance, and the toothpicks kept falling out when I’d try to turn them.
    The second time, I used a smaller bowl so I could just submerge them. I turned them over and pulled them out with a spoon, which was 10x easier.
    On a side note, I also enjoyed sprinkling some crumbled nut topping after dunking them in chocolate. They looked and tasted fantastic. Had to do it quick, though; the chocolate would harden if I tried to get more than three balls down before sprinkling. Dunk-dunk-dunk-sprinkle seemed to work really well.

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