Peanut Butterballs Recipe - Cooking Index
Peanut Butterballs Recipe - Cooking Index
| 18 oz | 511g | Dry-roasted unsalted peanuts |
| Peanut oil - as needed | ||
| 1 lb | 454g / 16oz | Confectioners' sugar |
| 1 1/3 cups | 194g / 6.8oz | Graham cracker crumbs |
| 12 tablespoons | 180ml | Unsalted butter - (1 1/2 sticks) - room temperature |
| 12 oz | 340g | Milk chocolate |
Additional equipment needed: 2 cookie sheets, about 50 paper bonbon cups or mini-muffin cups, any color
Grind the peanuts in a food processor until smooth. If the mixture seems too thick and grainy, add peanut oil a little bit at a time by drizzling a thin stream through the feed tube with the motor running. Puree until smooth and the consistency of peanut butter.
Transfer the peanut butter to the bowl of a mixer fitted with a paddle attachment (or any large bowl) and add the confectioners' sugar, graham cracker crumbs, and butter. Mix together until smooth. Form the mixture into bite-size balls and set aside on an un-greased cookie sheet. Chill until slightly firmed, about 30 minutes.
Meanwhile, arrange the paper cups on a cookie sheet. Melt the chocolate. Dip the tops of the peanut butter balls into the melted chocolate and set each one, chocolate-side up, in a paper cup. Let the chocolate set before serving, about 30 minutes at room temperature (or refrigerate 10 minutes if you're in a hurry).
Store in an airtight container for up to 1 week.
This recipe yields about 50 balls.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9787) - from the TV FOOD NETWORK
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