Chocolate Peanut Butter Bacon Balls
I like to cook. Wait. No. I LOVE to cook.
I really enjoy making up new dishes and experimenting with spices and textures as well as cooking my “signature” dishes. I enjoy reading as many recipes for a dish that I can find and then coming up with my own way of doing it. That’s how I cook.
So, when people ask me for a recipe for something I make, I get a bit stumped. I mean, I do a LOT of this stuff on autopilot, I don’t write shit down or measure amounts. I’m pretty good at eyeballing general measurements for calorie counting purposes, but it’s still pretty instinctive.
That’s why I’ve decided that I will share my recipes – but YOU will have to make them like I do and use your own instincts to get the best results. HA! Let’s begin, shall we?
CHOCOLATE PEANUT BUTTER BACON BALLS
(Yes, you read that right)
You will need:
- Peanut Butter
(I suggest using Adams No-Stir – the texture is great and it is HFCS free with only peanuts, salt and oil in it.) - Powdered Sugar
- Chocolate Bark (Coating chocolate)
- Bacon – extra crispy
Take 1-2 cups of peanut butter and dump it in a mixing bowl. A cup of peanut butter should make about a dozen balls, depending on how large you like them.
Start stirring in powdered sugar until your mixture is about the texture of cookie dough.
Crumble up your bacon really well and stir it in. I use the microwave bacon and get it REALLY crisp so the fatty parts are crunchy. You’ll probably want to use your hands at this point to make sure it’s all mixed in well.
How much bacon? That’s up to you. I like a LOT of bacon. I think for the one cup of peanut butter I used 8 or 10 pieces. The dough will end up looking chunky/prickly if you do it like I do.
Okay – now your cookie dough texture will be a goopy greasy mess that you can’t mold. Stick your bowl in the freezer for about 20 minutes. That will help the grease congeal and make it easier to form the mixture into balls. If it’s still too greasy, stick it back in for a bit more.
Make your balls! I guess use your own judgement as to how big you like your balls. (Did you see what I did there?) Put them on wax paper on a cookie tray and stick them in the fridge for like 20 minutes to chill them again before they get dipped.
While your balls are chilling, melt your chocolate bark. Just follow the instructions on the package. I use three chunks (Kroger brand) to cover 12 balls, but you can use more or less depending on your tastes. Put it in a shallow wide-ish dish when it’s melted.
Roll your balls! Roll them in the chocolate until they’re coated to your liking then scoop them out and put them back on the wax paper. Use your fingers or a spoon, I don’t care. You can put any leftover chocolate on top of the balls if you want. Or just eat it. HA!
Chill your balls for around 20-30 minutes to harden the chocolate.
Nom the HELL out of them!
Okay, that’s my first recipe… maybe I’ll do some more eventually.