This was something that was fun to do for the fall. Peanut Butter Chocolate Crunch Ball Pumpkins. Normally you see this recipe dipped in the chocolate. These are dipped in orange candy melts to make pumpkins. Pretzels is the base that the pumpkin sits on. The stems are pretzels dipped in green candy melts.
I made the peanut butter centers the night before and left it in the refrigerator to chill. I chilled the bowl first for about a half hour before rolling into balls otherwise, the peanut butter is too soft to handle. If you have not dipped chocolate before, it is wise to watch some you tube videos on how it is done.
I used a double boiler to melt the candy and dipped the centers. I have been making candy like this long before there was a microwave. I feel I have more control over the melting chocolate process in a double boiler. It also keeps the chocolate warm while dipping.
Peanut Butter Crunch Pumpkin Balls
- 2 cups peanut butter
- 1/2 cup butter room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups rice crispy cereal
- 1 pound chocolate candy melt chopped
- 2 tablespoons coconut oil
In a electric stand mixer cream peanut butter and butter until smooth. Add vanilla extract and beat. Add powdered sugar a little at a time until incorporated. Stir in crispy rice cereal. Form balls by hand and place on cookie sheet lined with wax paper. Chill for 3 hours
Prepare a cookie sheet with wax paper or parchment paper to place dipped balls on. Have the pretzel sticks broken for the stems and also have the small pretzels ready on the wax paper to place the dipped balls on top.
Melt candy with coconut oil in a double boiler stirring until it is smooth. The coconut oil make the candy glossy and smoother to dip. Dip cold peanut balls in melted candy using two forks. Place coated balls on a small pretzel and top with a pretzel for the stem. When all the candies are coated chill until set. Store in refrigerator in an airtight container.