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

[BC]

I did not have any Almond Bark to melt for making candy, so I tried using a package of Nestle Toll House Morsels, but when they melt they form a ball. Any suggestions as to make them melt down?

 

[loganpaulsmom]

I think you can add a little butter to them and it will thin out the consistency.. also I think that when you melt those morsels the heat needs to be on low and stay on low and then you wont get the chocolate forming the balls.

 

[poohfriend77]

It sounds like maybe your heat is too high or you're cooking it too long?

When I melt chocolate chips for dipping, I use a Pyrex measuring cup. I put in about 1/3 bag of chips and about 1/2 tablespoon of vegetable shortening. Microwave for 20 seconds, stir, and repeat. The chips will hold their shape (and not look completely "melted"), but stirring will smooth everything out.

Good luck!

 

[BC]

I think you are right...actually it is my niece that heated it and just asked what was wrong. She must have had the heat too high! Thanks so much!

 

[Nette]

I always melt the chocolate for my PB balls in a metal bowl over a pan of water. Works great.

 

[HannaBelle]

Were they semi-sweet or milk chocolate chips? Milk chocolate will not work...been there, done that...

If any water got in the mix, that will also cause the chocolate to ball up...been there and done that too..

Of course, over heating will cause it as well...yep..I have done that too! lol

I typically add a tsp of oil to thin it out if needed, but I have only done this for white chocolate.

And I promise I am a great cook...you just have to learn by experience!!!

edited to add that a double boiler is your friend, just don't add too much water to the bottom...or it gets in the chocolate...see above!

 

[laurie31]

The only other thing that hasn't been mentioned yet is metal. If you use a metal spoon to stir the chocolate, it will clump up. You need to use a wooden spoon.

Chocolate chips are more of a challenge to melt, because they are designed to NOT melt (in cookies) but if you are patient and use low heat, they will melt.

 

[Heidict]

Do you have a crockpot? I just tried this method yesterday and I am in love. I am dipping anything I can find in there. Just dump your chocolate in there, turn it to low and in 30-60 minutes (depending on the amount of chocolate) you will have perfectly melted chocolate. Keep it on low or warm and dip away. It doesn't burn or get hard and you can keep it in there for hours without any problems.

 

[phred52]

Do you have a crockpot? I just tried this method yesterday and I am in love. I am dipping anything I can find in there. Just dump your chocolate in there, turn it to low and in 30-60 minutes (depending on the amount of chocolate) you will have perfectly melted chocolate. Keep it on low or warm and dip away. It doesn't burn or get hard and you can keep it in there for hours without any problems.

What a GREAT idea!!!! Going to try this tonight!!

 

[PrincessBelle09]

If you are using chocolate morsels instead of almond bark, you are supposed to cut it with vegetable shortening. 1 tablespoon shortening per 6 ounces of morsels.

Recipe source: http://www.tasteofhome.com/Recipes/Peanut-Butter-Snowballs

 

[Tina]

I just made my annual peanut butter balls yesterday. I melt 12 oz chocolate chips with with an 8oz Hershey bar. I also toss in a little bit of wax as well, but that has nothing to do with the melted consistency of the chocolate.

 

[HannaBelle]

I will definitely have to try the crock pot method too! Excellent suggestion...

 

[sandramaac]

Another great item to keep on hand is something called paramount crystals. They can be found at any candy supply store. It is basically a shortening type material that come in flake form. It is much lighter than actually shortening and does not leave as greasy consistency to the chocolate. It is used in thinning candy coating and can be used in regular chocolate chips.

 

[luvmyfam444]

anyone want to share your penaut butter ball recipe?

 

[BC]

Thanks to all for your help!

 

[IDoDis]

I just made peanut butter bon bons a few days ago. They came out soooo good! It was my first time, too. I have to admit I called my friend in a panic because the chocolate didn't melt good. I used a "home-made" double boiler to melt the chocolate chips since I didn't have a real double boiler, meaning I put a small pan inside a larger pan of boiling water and melted the chocolate chips that way.

I ended up going to the store and buying a container of chocolate pieces for fruit dipping. The whole container goes in the microwave and I was able to dip the balls right in the container.

Here's the recipe I used:

CHOCOLATE COVERED PEANUT BUTTER BALLS

Read more about it at www.cooks.com/rec/view/0,1713,151186-226194,00.html
Content Copyright © 2010 Cooks.com - All rights reserved.

2 sticks butter, melted
1 1/2 c. creamy peanut butter
1 lb. (3 3/4 c.) confectioners sugar
1 tsp. vanilla
1 c. graham cracker crumbs

Mix together above ingredients, form into 1 inch balls and chill in freezer for 1 hour, approximately. Melt 12 ounce package of chocolate chips and 1 teaspoon of Crisco in double broiler. Dip balls in chocolate using toothpick. Cool on wire racks until chocolate sets. Refrigerate on wax paper.

 

[faith]

Thanks for the recipe IDoDIS. I am going to experiment by making a half batch without the graham cracker. Merry Christmas.

 

[Heidict]

Thanks for the recipe IDoDIS. I am going to experiment by making a half batch without the graham cracker. Merry Christmas.

My recipe is same as above, but without the graham cracker, but with a pinch of salt, so they will do fine.

 

[IDoDis]

Thanks for the recipe IDoDIS. I am going to experiment by making a half batch without the graham cracker. Merry Christmas.

Let us know how they turn out. I've eaten the bon-bons w/out the graham cracker and then I made the ones with the graham cracker and prefer them with the graham cracker. I crumble the crackers to a very fine consistency in the food processor. It helps give the mixture some consistency so that they are easier to form into balls (use a 1" scooper and then mold with hands).

Adding the graham cracker doesn't make them real crunchy, either. Just a tiny bit. They taste very much like a Reeses.

 

[shirleyb]

I like them better (and PB Easter eggs too) with the graham crackers. It "cuts the sweet" a little and gives it more of a Reese's texture.