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Quick and Easy

Peanut Surprise Balls

Details

Time
2 hours
Skill Level
Beginner
Yields
48 candies

Everyone will have a ball with this chocolate and peanut butter surprise candie recipe. These fun, ball-shaped cookies made with REESE’S Creamy Peanut Butter and HERSHEY’S Milk Chocolate are more than meets the eye. Hidden inside are REESE’S Peanut Butter Cups Minis.

Ingredients & Directions

Prep Time
46 minutes
Cook Time
8 minutes
Cool Time
45 minutes
Chill Time
20 minutes

Ingredients

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

Square Pan
8-or-9-Inch Square Pan
Saucepan
Saucepan
Stovetop
Stovetop
Trays
Trays
Wax Paper
Wax Paper
Refrigerator
Refrigerator
Microwave-Safe Bowl
Microwave-Safe Bowl
Microwave
Microwave
1

Grease 8 or 9-inch square pan.

2

Heat butter, peanut butter and milk in medium saucepan over very low heat, stirring constantly, until mixture is melted and smooth. With wooden spoon gradually beat in powdered sugar and vanilla. Remove from heat; spread in prepared pan. Cool completely. (Mixture will appear dry, but softens when rolled into balls).

3

Line 2 trays with waxed paper. Spread crushed peanuts on one tray; set aside. Roll peanut butter mixture into 1-inch balls. Flatten each ball slightly; press around one mini peanut butter cup, covering cup completely. Place balls on second tray. If necessary, refrigerate peanut butter balls until firm enough to handle easily for coating.

4

Place milk chocolate chips and shortening in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool slightly.

5

Dip peanut butter balls, one at a time, completely into chocolate mixture with fork. Gently tap fork on side of bowl to remove excess chocolate. Immediately roll in crushed peanuts; gently reshape if necessary. Place candy balls into small paper candy cups or return to wax paper-lined tray. Refrigerate until firm, about 20 minutes. Store in cool, dry place.

Additional questions?