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–+ servings

Peanut Butter Footballs

Chocolate dipped peanut butter candy footballs
5 from 2 votes
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Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 7 minutes
Course Anytime, Dessert
Cuisine American
Servings 20
Calories 300 kcal

Equipment

  • waxed paper
  • baking sheet with flat sides
  • piping bag (or use a plastic sandwich bag with a small hole cut in the corner)
  • small piping tip for drawing football stitching
  • 20 cake pop sticks, 4 inches or longer

Ingredients
  

Footballs
  • ¾ cup vanilla wafers, crushed
  • ¾ cup sweetened shredded coconut
  • ¾ cup pecans, chopped
  • 8 ounces powdered sugar (icing sugar)
  • 9 ounces peanut butter, crunchy
  • ½ teaspoon vanilla extract
  • ½ cup butter, melted
Chocolate Coating and White Stitching
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening
  • 2 ounces white chocolate chips

Instructions
 

Footballs
  • In a mixing bowl, combine all the football ingredients and mix until well combined.
  • Then, using your hands, shape the mixture into 20 round balls, all the same size. To make a football, roll a ball between your palms until it lengthens. Pinch the ends to shape into points. When you like the shape, press the football onto a plate to flatten the bottom a little so it will sit.
Chocolate Coating and White Stitching
  • In a microwave-safe glass measuring cup, place the semi-sweet chocolate pieces and shortening, then microwave on high for 30-second intervals until the chocolate is melted. Stir between each interval. When the chocolate is melted, use 2 spoons to dip each football and drain off any extra chocolate. Then set the dipped footballs on their flattened sides on wax paper on a flat baking sheet. Finally, place the baking sheet in the refrigerator for about 5 minutes to set the chocolate.
  • Using a clean microwavable glass measuring cup, melt the white chocolate pieces on high power in 30-second increments until fully melted. Stir between each interval. When melted, place the chocolate in a piping bag with a small tip and draw on the stitching.
  • To make the stitching, draw a long line down the middle of the football, but don't extend it to the ends. Now draw short lines across the middle line. Draw as many lines as will fit. See the pictures for reference. To finish the football, draw curved lines on both ends.
  • Let the football stitches dry. (Do not place them in the refrigerator for this step because the dark chocolate will get too hard.) Finally, gently place a candy stick between the stitching in each football and insert. Be careful, or the dark chocolate will crack.

Notes

Cake Pop Sticks

Cake pop sticks are optional for this candy. If you are worried about breaking the footballs, omit them and serve the footballs as finger food.

Substitutions

You can substitute crushed chocolate graham crackers or Oreos for the vanilla wafers to make a chocolate version of this recipe.
If you don't have a piping bag and tip, place the melted white chocolate in a plastic resealable sandwich bag and cut a small hole in the corner. Then pipe the football stitching by squeezing out the white chocolate through the small hole.

Have Extra Chocolate

It is a good idea to have more semi-sweet chocolate chips on hand in case you need extra for coating the footballs. If the chocolate cools before you finish coating all the footballs, reheat for 30 seconds and stir.

Nutrition

Calories: 300kcalCarbohydrates: 25gProtein: 4gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 13mgSodium: 128mgPotassium: 185mgFiber: 2gSugar: 20gVitamin A: 149IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
Keyword Candy Recipe, Chocolate Peanut Butter Footballs, Peanut Butter & Chocolate Recipe, Peanut Butter Footballs, Recipe for Peanut Butter Footballs
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