Trying to make peanut butter balls but chocolate morsels forming a ball..Help!

So, consensus is that with the graham crackers is better. I will have to try that the next time I make them. :thumbsup2
 
So, consensus is that with the graham crackers is better. I will have to try that the next time I make them. :thumbsup2

Use less sugar, too -- they taste great with 2 cups of powdered sugar and one package of the graham crackers.
 
My recipe is a bit different, but its old. This one came from my great grandmothers recipe binder:

1 cup of margarine at room temperature
4 cups of crunchy peanut butter
6 cups of Rice Krispies
1 1/2 lbs of confectioners sugar

Mix by hand and form into 1 inch balls on wax paper

Chocolate for dipping (melt in a double boiler):

12 oz chocolate chips
8 oz plain Hershey bar
1/2 slab of parafin wax (yes, that's what is says on the recipe!)

This recipe makes a LOT of balls, so you could easily cut it in half. I think I got about 120 or so this year. I also add the sugar slowly and usually end up not using it all. The full amount makes the balls a bit too crumbly and hard to form. If this happens, you'll need to add more peanut butter until you can get the right ball-forming consistency.

I make these every year in my cookie bags that I pass out at work. They are always everyone's favorites.
 

I use the same recipe Tina uses, except we do not use crunchy peanut butter.

We use the Gulf Wax and you will find it in the baking aisle. The Gulf Wax gives it that shiny candy texture and appearance.
 
1/2 slab of parafin wax (yes, that's what is says on the recipe!)

It needs to be food grade paraffin wax. Not just any old paraffin wax. Some aren't refined enough to eat.
 
It needs to be food grade paraffin wax. Not just any old paraffin wax. Some aren't refined enough to eat.

The line in parathesis wasn't referring to the ingredient of wax, it was referring to the measurement of "1/2 a slab," which I thought was funny, considering boxes of wax come in all shapes and sizes now.
 












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