Peanut Butter and Chocolate Balls

Recipe View 5 mins Prepare a baking sheet by lining it with parchment paper or aluminum foil. This prevents sticking and makes cleanup a breeze. (5 minutes)

Recipe View 10 mins In a large bowl, combine the melted butter, peanut butter, confectioners' sugar, and dry milk powder. Mix with an electric mixer or sturdy spoon until the mixture is smooth and homogenous. Gently fold in the crushed cornflakes, ensuring they are evenly distributed throughout the mixture. (10 minutes)

Recipe View 16 hrs With slightly damp hands, roll tablespoon-sized portions of the peanut butter mixture into smooth, round balls. Arrange the balls on the prepared baking sheet, ensuring they are not touching. Cover the baking sheet with plastic wrap and refrigerate overnight to allow the balls to firm up. (15 minutes + overnight refrigeration)

Recipe View 15 mins The following day, prepare a double boiler by filling a saucepan with about an inch of water and bringing it to a gentle simmer. Place the chopped chocolate in a heatproof bowl that fits snugly over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir the chocolate occasionally as it melts, until smooth and glossy. Remove the bowl from the heat. (15 minutes)

Recipe View 20 mins Using a fork or dipping tools, carefully dip each peanut butter ball into the melted chocolate, ensuring it is fully coated. Place the chocolate-covered balls back onto the prepared baking sheet. (20 minutes)

Recipe View 1 hrs Refrigerate the chocolate-covered peanut butter balls until the chocolate is firm and set, about 30 minutes to 1 hour. Store in an airtight container in the refrigerator for up to a week. (1 hour)