My Chocomel Peanut Butter Crunch Balls...YUM!

It’s a festive, but crazy time of year and as a working mother of three I find fitting quality time in a challenge. Over time, bringing my kids in to the kitchen became a natural fit. I’m already prepping meals, we already have our list of favorite holiday treats to make and a list of baked goods to share as gifts so the time in the kitchen is an easy way to steal time you already have, build a memory and check something off the gift giving list. Recipes don’t have to be complex or time consuming to fit the bill; I’m all about keeping it simple, keeping it tasty and trying to keep it fun! I’ve included one of our old favorites with a new twist for your holiday kitchen prep; it’s a non-bake option with plenty of opportunity for kids to get their hands in the batter!


Chocomel Peanut Butter Crunch Balls
by Jodie Fitz

¾ cups Price Chopper butter, softened
3 cups Price Chopper confectioner’s sugar
1 ½ cups Price Chopper peanut butter, smooth
1 tablespoon Price Chopper milk
½ teaspoon Price Chopper vanilla extract
7 oz. Price Chopper vanilla caramel cubes, unwrapped
1/8 cup Price Chopper Milk
12 oz. milk chocolate morsels
Price Chopper Mini Pretzel Sticks

Cream together the butter and confectioner’s sugar until smooth. Add in the peanut butter, 1 tablespoon of milk and vanilla extract; mix.

In a food processor, chop enough pretzels to create 1 cup and add them to the mixture, stir. Place the batter in the refrigerator while preparing the caramel center.

Place the caramels and 1/8 cup of milk into a glass bowl and place in the microwave for one minute on high. Remove the bowl from the microwave and stir the caramels and milk together until everything is fully melted and mixed well. Let the caramel mixture set to room temperature.

Line baking sheets with waxed paper. Create approximately a two inch ball of the dough and flatten it. Place a small amount of the caramel, approximately a half to three quarters of a teaspoon in the middle and wrap the dough around it, continue until all of the dough has been used. Place the cookie sheets into the refrigerator and let the dough set for several hours or overnight.

Melt the milk chocolate morsels in the microwave in a glass dish on high for one minute. Stir the chocolates after a minute; they will not look fully melted until you stir them together. Dip the cookie peanut butter caramel cookies into the chocolate, returning them back to the cookie sheet. Once you have completed the dipping process, return the cookies back to the refrigerator to set the chocolate; approximately 20-30 minutes. Enjoy and Happy Holidays from my kitchen to yours…