Mexican Peanut Butter Balls

prep: 30MIN.
yield: 12 balls


    1 (12 oz.) jar Jif® Creamy Peanut Butter

    1 pound powdered sugar

    1/4 pound butter

    1 teaspoon vanilla extract

    1/2 teaspoon cayenne pepper (adjust to taste)

    6 ounces semi-sweet chocolate chips

    2 tablespoons Crisco® All-Vegetable Shortening


  1. BEAT peanut butter, sugar, butter, vanilla and cayenne pepper in large bowl with electric mixer until creamy. Shape into balls. Cover and refrigerate at least 3 hours.
  2. MELT chocolate chips and shortening in top of double boiler, stirring until blended. Dip balls in chocolate mixture using toothpicks or skewers. Place on wax paper until chocolate has hardened. Refrigerate until serving.


Serving Size (1 ball of 12), Calories 470 (Calories from Fat 250), Total Fat 28g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 20mg, Sodium 200mg, Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 47g), Protein 8g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 6%.


  • Creamy Peanut Butter
  • Natural Creamy Peanut Butter Spread Contains 90% Peanuts


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