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Chocolate Peanut Butter Balls with Coconut

This spin off of traditional peanut butter balls incorporates coconut for a little extra nutty flavour and texture.

Course Dessert
Cuisine American, Canadian
Keyword chocolate, coconut, peanut butter balls
Servings 100 peanut butter balls with coconut
Author Naomi

Ingredients

  • 1/2 cup butter softened
  • 3 cups icing sugar
  • 2 cups crunchy natural peanut butter
  • 1-1/2 cups rice crispies
  • 1-1/2 cups shredded unsweetened coconut
  • 4 cups dark or milk chocolate melting wafers
  • 3/4 cup white chocolate melting wafers optional

Instructions

  1. In a large mixing bowl or the bowl of an electric mixer, cream together the butter and peanut butter. Add the coconut, icing sugar and rice crispies, and stir until well combined. Roll into 1-inch balls, and set aside.
  2. Melt the chocolate in 30 second bursts in the microwave, stirring between each, until melted and smooth.
  3. Note: When melting chocolate, keep the temperature from getting too hot. If the bowl of chocolate is getting hot to the touch, let the chocolate sit until the bowl is just lightly warm or room temperature before you put it back into the microwave.
  4. Coat peanut butter balls with chocolate, using a fork to dip them in, a spoon to cover them, and a knife to scrape off the excess.
  5. Set the peanut butter balls in fridge or freezer until the chocolate is set (4-10 minutes), or leave them to set at cool room temperature.

  6. Trim the excess chocolate with a sharp knife. Drizzle with melted white chocolate, if desired. Store the peanut butter balls in sealed containers.