Chocolate Peanut Butter Balls Recipe (2024)

FAQs

Why are my peanut butter balls so sticky? ›

First, make sure you're using regular peanut butter (rather than the natural peanut butter that's more runny). If it's too sticky still, you can simply add a little more powdered sugar until it's a nice consistency for rolling into small balls. Do Buckeyes need to be refrigerated?

My complete cost to make 1 batch of 24 of these little energy balls (including ingredients I had at home) was $2.12. That works out to almost 9 cents per 110 calorie ball. Those cheapie granola bars have about 90 calories each, at 20 cents.

Get this — not only does 2011 research say that the peanut ball can shorten labor, findings say it may shorten the first stage by as much as 90 minutes. And the second stage — pushing — may be reduced by around 23 minutes on average. Add those numbers up, and that's meeting your baby nearly two hours sooner!

If you want one ingredient peanut butter with no extra sugar or preservatives, making peanut butter at home with peanuts purchased in bulk is the cheapest option.

It takes about 540 peanuts to make a 12-ounce jar of peanut butter. By law, any product labeled “peanut butter” in the United States must be at least 90 percent peanuts.

Dogs can eat – and many really enjoy – peanut butter. But beware, some peanut butter brands contain an ingredient called xylitol, which is toxic to dogs and even eating small amounts can be fatal. Xylitol is an artificial sweetener that is often used in foods to keep the product sugar-free.

The best chocolate for melting contains 32 percent, or higher, cocoa butter. Here's why: All chocolate will melt, but not all chocolate will melt the same. Some types lose their sheen and may become chalky looking when they cool and resolidify.

What should you not do when melting chocolate? ›

An important step to remember: Keep the chocolate dry

Chocolate and water don't go together. Even a small splash of water in your melting chocolate will cause it to seize, becoming stiff and grainy instead of smooth and silky.

Couverture chocolates have been specifically designed to use as a coating, with a minimum of 31% cocoa butter, so they're easy to temper even if you're unfamiliar with the process. Brands like Valrhona, Callebaut, Cocoa Barry, and Scharffen Berger are easy to find in gourmet grocery stores or specialty shops.

Why are my protein balls so sticky? If for some reason the batter is sticky or too wet and not coming together, there is too much liquid and not enough binder. This can happen depending on the protein powder you are using. You can either add more protein powder or some kind of flour.

Whether it's during the cooking, cooling, or storage process, moisture and humidity can ruin the best batch of brittle in minutes, leaving you with a soggy, sticky mess. This is why eliminating moisture anywhere you can is our top tip on how to store peanut brittle.

SHORTENING added to the chocolate is the big secret ingredient for buckeyes. This helps stabilize the chocolate so that it dips nicely, and helps prevent the chocolate from weeping and sweating once it's hardened. Traditionally, people added paraffin wax to the chocolate to achieve this.

What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle.