Peanut Butter Crunch Balls

Is it just me… or does it not feel a thing like Christmas?

Might just be me.

But I don’t think so.

Either way, whatever.

Merry Christmas.

Lads and ladies, we’ve reached the end of our countdown.

Totally can’t believe we’ve killed 25 days already. 25 delicious days. Woo doggy.

We’re finishing up with a variation on one of my all-time favorite easy peasy no-bake holiday treats.

These Peanut Butter Crunch Balls are similar to peanut butter buckeyes, minus the eye and plus some crunch.  But not like Cap’n Crunch Peanut Butter Crunch… sorry, the name is misleading.

Not that I haven’t tried that before too.

Not that you care.

None of this is really relevant right now, because despite the fact that this is it’s 65 degrees outside…


Merry Christmas.

Happy Holidays.

Feliz Navidad.

Real talk… regardless of your beliefs and traditions, I wish each and every one of you a truly blessed day, full of joy and frivolity with people you love and a lotta lotta cookies.

Merry Christmas Merry Christmas Merry Christmas!

Peanut Butter Crunch Balls

      • 2 cups creamy peanut butter
      • 1/4 cup butter
      • 1/4 tsp salt
      • 1 cup finely crushed vanilla wafers
      • 1 1/2-2 cups powdered sugar
      • 16 ounces semisweet chocolate
      • 2 tsp butter
      • 1 cup finely chopped honey roasted peanuts

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Beat in the vanilla extract, crushed cookies and confectioners sugar. Mix until it has the consistency of a stiff dough.

Roll the dough into 1 inch round balls. Stick a toothpick into the center of each and place on a parchment paper lined cookie sheet and refrigerate for about one hour, or until firm.

Place the finely chopped honey roasted peanuts in a wide shallow dish.
Melt the chocolate and 2 tsp butter in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl and immediately dip into the chopped peanuts. Place the coated balls back on the baking sheet and remove the toothpicks. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set.


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