These delicious Peanut Butter Whiskey Balls taste like a peanut butter ball with an addition of graham cracker crumbs and that warm, fuzzy feeling that your throat and tummy get when you've had a shot of whiskey.
10ouncesmilk chocolate melting waferschocolate almond bark will work
Add the butter and peanut butter to a large mixing bowl. Using a hand mixer, beat on medium until smooth and creamy.
Add in the whiskey, vanilla extract, salt, powdered sugar, light brown sugar, and graham cracker crumbs. Beat on low until the powdered sugar is mostly worked into the dough, turn the mixer to medium to finish incorporating all of the ingredients. The dough will be thick.
Once incorporated, use a 1 tablespoon cookie scoop and scoop and roll in your hands until a smooth ball forms.
Place the peanut butter balls on a parchment-lined cookie sheet and work on the remaining balls.
Place in the fridge for 30 minutes to firm up.
Add the melting wafers in a microwave-safe bowl and microwave in 30-second intervals and stir after interval until the chocolate is completely melted.
Stick a toothpick in the top of the peanut butter ball and dip it into the chocolate. I leave the top uncovered like a buckeye.
Tap off any excess chocolate by gently tapping the wrist that's holding the toothpick.
Place the whiskey ball back on the parchment paper.
Place in airtight container and store in the fridge.
If the balls begin to slide off the toothpick, place the balls back in the refrigerator to chill for another 20 to 30 minutes. This will firm them back up so they can be dipped easily again.