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Chocolate Peanut Butter Balls

Bloggers Adam and Joanne Gallagher from Inspired Taste fill Pillsbury® biscuits with peanut butter and chocolate, then serve with strawberry jam.

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  • prep time 15 min
  • total time 35 min
  • ingredients 7
  • servings 30
 

Ingredients

3
cans (10 ct. each) Pillsbury® refrigerated buttermilk biscuits
2/3
cup peanut butter
3/4
cup semisweet or milk chocolate chips
1
egg
1
tablespoon water
1
tablespoon sugar
1
jar (12 oz) strawberry jam

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spread about 1 teaspoon peanut butter on center of each round; top each with 6 to 7 chocolate chips. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • 3 In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture. Sprinkle with sugar.
  • 4 Bake 15 to 20 minutes or until golden brown.
  • 5 In small saucepan, heat jam over medium heat until warmed. Serve biscuits warm with jam.
  • 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spread about 1 teaspoon peanut butter on center of each round; top each with 6 to 7 chocolate chips. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
  • 3 In small bowl, beat egg and water. Lightly brush tops of biscuits with egg mixture. Sprinkle with sugar.
  • 4 Bake 15 to 20 minutes or until golden brown.
  • 5 In small saucepan, heat jam over medium heat until warmed. Serve biscuits warm with jam.

EXPERT TIPS

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Expert Tips

Serve with whipped cream or caramel topping instead of jam.

Try adding chopped fruit inside the biscuits—apples or pears would work.

Nutritional information

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