Chocolate Peanut Butter Balls Recipes

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.

Steps:

• Combine first 4 ingredients in large bowl and mix well.
• Roll dough into 1-inch balls and chill, covered.
• For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth.
• Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time.
• Set balls on wax paper to harden.
• Store in airtight container in refrigerator.

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

Steps:

• Combine peanut butter, icing sugar, nuts and rice krispies.
• Chill 15 minutes.
• Combine chocolate and butter in a small pot.
• Melt.
• Remove from heat.
• Dip balls in chocolate mixture.
• Chill.

Steps:

• In a bowl stir together the brown sugar, 1/2 stick of butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls.
• Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with parchment paper- chill well or freeze until firm (makes dipping a lot easier).
• In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, and let the chocolate cool.
• Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight.
• (The balls may be double-dipped if desired.).

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

Steps:

• In a bowl stir together the brown sugar, 1/2 stick of the butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls. Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with wax paper. In a metal bowl set over a pan of barely simmering water melt the chocolate chips with the remaining 3/4 stick butter, stirring until the mixture is smooth, and let the chocolate mixture cool. Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight. (The balls may be double-dipped if desired.)

Steps:

• Line a cookie sheet with aluminum foil or waxed paper.
• In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
• The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

Steps:

• NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
• In a medium bowl, add together the peanut butter, almond flour, honey, and vanilla extract.
• Mix until the mixture thickens and sticks together.
• Roll the mixture into balls half an inch (1 ¼ cm) in diameter.
• In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
• Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
• Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
• Enjoy!

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

Steps:

• MIX together the peanut butter, butter, and powdered sugar until well blended.
• ROLL into 1 inch balls and place on wax or parchment paper. Place finished balls in the refrigerator for 30 minutes.
• MELT the BAKER'S Semi-Sweet Chocolate Chunks, dark or milk chocolate and paraffin wax down in a double boiler. If you do not have a double boiler you can always use a small metal bowl over a pot.
• USING a toothpick, dip the balls into the chocolate leaving a portion of the top exposed. Drop onto wax or parchment paper. Let stand or refrigerate until the chocolate hardens.

Steps:

• Melt the butter; mix in the finely ground grahams, nuts, coconut, powdered sugar, vanilla, and crunchy peanut butter. It's best to use your hands as the mixture is thick.
• Roll about 80 walnut-sized balls and place on wax paper-lined tray.
• Melt the paraffin and chocolate in top of a double boiler, mixing well. Keep the mixture warm as you dip the balls. I use a toothpick to insert in the ball, swirl in the chocolate to cover, and place back on the wax paper lined tray, pulling the toothpick out to use on the next ball.
• When finished dipping, place the tray in the freezer for the chocolate to quickly harden. Then store in covered container room temp or in the refrigerator, if you prefer it cold.
• These balls can be made a week or two in advance, as they keep well.

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.