Chocolate-Coated Peanut and Cookie Balls: A Delightful No-Bake Treat
Ingredients
For the Filling:
- 500g (17.6 oz) cookies, crushed
- 120g (4.2 oz) peanuts, crushed
- 120g (½ cup) sugar
- 60g (½ cup) cocoa powder
- 250ml (1 cup) milk
- 150g (⅔ cup) butter
- A pinch of vanillin (or a few drops of vanilla extract)
For the Glaze:
- 80g (2.8 oz) dark chocolate
- 80g (2.8 oz) milk chocolate
- 20ml (1 ½ tbsp) vegetable oil
- 50g (1.8 oz) peanuts, chopped
Step-by-Step Instructions
1. Prepare the Filling
- Crush the Cookies and Peanuts: Begin by crushing 500g of cookies into small pieces. You can do this using a food processor or by placing the cookies in a plastic bag and crushing them with a rolling pin. Once crushed, transfer them to a large mixing bowl. Then, crush 120g of peanuts until they are roughly chopped, and add them to the bowl with the cookies. Stir them together to ensure even distribution.
- Make the Chocolate Mixture: In a medium-sized saucepan, combine 250ml of milk, 120g of sugar, 60g of cocoa powder, and a pinch of vanillin or a few drops of vanilla extract. Place the saucepan over medium heat, stirring continuously until the sugar is completely dissolved.
- Add the Butter: Once the sugar has dissolved, add 150g of butter to the saucepan. Stir until the butter has melted and the mixture is smooth and well combined.
- Combine with Cookie-Peanut Mixture: Pour the warm chocolate mixture over the crushed cookies and peanuts in the mixing bowl. Stir thoroughly until all the dry ingredients are evenly coated with the chocolate mixture, and the consistency is thick and sticky enough to form into balls.
2. Shape the Balls
- Form the Balls: Using your hands, scoop out small portions of the mixture and roll them into balls, about the size of a walnut. Place each ball on a tray lined with parchment paper or a silicone mat.
- Chill the Balls: Once all the balls are shaped, place the tray in the refrigerator or freezer for about 30 minutes. This helps firm up the balls, making them easier to coat with the chocolate glaze.
3. Prepare the Chocolate Glaze
- Melt the Chocolate: In a heatproof bowl, combine 80g of dark chocolate and 80g of milk chocolate. Add 20ml of vegetable oil to the mixture, which will help the chocolate glaze remain smooth and shiny once set. Melt the chocolate and oil together using a double boiler or in the microwave in 20-30 second intervals, stirring in between until completely melted and smooth.
- Add the Peanuts: Stir in 50g of chopped peanuts into the melted chocolate. This adds extra texture and enhances the nutty flavor of the coating.
4. Coat the Balls
- Dip the Balls: Remove the chilled cookie-peanut balls from the fridge. Using a fork or a skewer, dip each ball into the melted chocolate glaze, making sure it is fully coated. Let any excess chocolate drip off before placing the ball back on the tray.
- Set the Coated Balls: Once all the balls are coated, place them back in the fridge for the chocolate glaze to harden. This should take about 20-30 minutes.
5. Serve and Enjoy
Once the chocolate coating has firmed up, your delicious chocolate-coated peanut and cookie balls are ready to be served! You can arrange them on a platter for a party, pack them in a gift box for a homemade present, or store them in an airtight container in the fridge for a delightful snack whenever you crave something sweet and crunchy.
Nutritional Information (Per Serving)
- Servings: Makes about 30 balls
- Calories: 150 kcal per ball
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 14g
- Sugars: 10g
- Protein: 3g
Tips for Success:
- Customizing the Nuts: Feel free to substitute peanuts with other nuts like almonds, hazelnuts, or walnuts for different flavor variations.
- Adding Texture: The crushed cookies add a nice texture to the filling. If you want a chunkier consistency, leave the cookie pieces slightly larger.
- Storing: These no-bake balls can be stored in the refrigerator for up to a week. If you want to store them longer, freeze them in an airtight container for up to a month.