Death Ball Help - Semi-Urgent!

[TamiKnight]

Someone who's made these, help me! I just mixed the peanut butter, graham cracker crumbs, melted butter, and powdered sugar together, and I have peanut butter/graham cracker soup. The recipe doesn't say anything about chilling before forming into balls, but that's what I'm going to try. Any ideas? Did I do something wrong? If it doesn't firm up, would it work to just add more graham cracker crumbs and/or powdered sugar?

[greysangel]

it should be a thicker consistency than soup. I would have said it was more like mud :D And I did refrigerate the PB balls before dunking them in the chocolate. If it's soupy, maybe add more graham cracker crumbs?

JeAnne

[TamiKnight]

If it doesn't firm up soon, Graham Cracker crumbs seems like the likely option. Thanks, JeAnne. Any idea why it would turn out so wet? Is it possible to melt the butter too much? I used Peter Pan regular peanut butter, so that shouldn't be the problem.

[greysangel]

did you maybe use too much butter? I just stirred over the stove until it was combined. The butter melted but the peanut butter just softened..not really melted in a "runny" sense. I think it will probably firm up without adding anything...give it a little time. I would say an hour in the fridge if you can spare it. Then if you can form balls, do balls on a sheet and refrigerate that for another couple hours or longer. Then the chocolate.

Jeanne

[TamiKnight]

Originally posted by greysangel
did you maybe use too much butter? I just stirred over the stove until it was combined. The butter melted but the peanut butter just softened..not really melted in a "runny" sense.


I think this may be my problem. I got distracted by a big, furry wrecking ball (aka our labrador) trying to take off with my dish towel, and the butter/peanut butter were sort of boiling when I came back from wrestling with him. We'll see how it is in awhile. Thanks!

[slknight]

Sorry, I just saw this. Maybe the almost-boiling of the butter and peanut butter caused it?

I usually either refrigerate for a few minutes or let sit on the counter for a few minutes for the mixture to "firm up." But JeAnne is right; it's more like mud and not soup.

I also always use pre-made graham cracker crumbs. I wonder if they are somehow denser than if you crumb them yourself? Maybe that doesn't make any sense. I don't know.

But you should be fine just dumping in more graham cracker crumbs and more powdered sugar until it's thicker. It's a pretty forgiving recipe.