Chocolate Christmas Candies
Submitted by wandse
No-bake peanut butter balls loaded with graham cracker crumbs, coconut, and walnuts, then dipped in glossy chocolate. A classic holiday candy recipe that yields about 2 pounds of handmade Christmas treats.
YIELD
10 servingsPREP
10 minCOOK
30 minREADY
40 minEvery holiday cookie tin needs a showstopper that isn’t actually a cookie. These chocolate-dipped peanut butter balls are it.
The filling comes together fast: creamy peanut butter and melted butter get tossed with graham cracker crumbs, powdered sugar, flaked coconut, and chopped walnuts. Roll them into bite-sized balls, chill until firm, then dip each one in melted chocolate for a glossy shell that snaps when you bite through.
This recipe makes about two pounds of candy, so you’ll have plenty for gifting, plating, and sneaking a few for yourself while you work.
Pro Tips
- Chill the balls thoroughly before dipping. If they’re not firm enough, they’ll fall apart in the warm chocolate. At least an hour in the fridge, or 20 minutes in the freezer.
- Use a toothpick or candy fork for dipping. Pierce the bottom of each ball, dip, tap off the excess, and slide it onto waxed paper. The tiny hole disappears as the chocolate sets.
- Work in small batches when dipping so the chocolate stays at the right consistency. If it starts to thicken, gently rewarm over hot water.
- Store in the fridge in a single layer between sheets of waxed paper. They’ll keep for up to two weeks.
Ingredients
Directions
Combine the peanut butter and butter in a 2-quart saucepan.
Cook, over medium heat, stirring constantly, until melted.
Remove from the heat.
Combine the graham cracker crumbs, confectioners’ sugar, coconut, and walnuts in a bowl.
Pour the peanut butter mixture over all then toss until well blended.
Shape the mixture into ½-inch balls. Place on waxed paper lined baking sheets.
Cover with aluminum foil. Chill in the refrigerator.
Combine the chocolate chips and paraffin in the top of a double boiler.
Place over hot water and stir until melted.
Dip the balls in the chocolate.
Place on waxed paper lined baking sheets and let stand until the chocolate is set.
Cover with aluminum foil and store in the refrigerator.
Makes about 2 lbs of candy
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