Peanut Butter Balls Iii Recipes

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 peanut butter and butter in saucepan over low heat, stirring often.
• Mix crisp rice cereal and confectioners' sugar in a large bowl until all well combined. Pour melted peanut butter mixture over top and stir until thoroughly blended; mixture will still appear crumbly but will easily form into balls.
• Form into 1-inch diameter (or smaller) balls and place onto parchment-lined cookie sheets. Cover with plastic wrap and refrigerate until firm, 3 hours to overnight.
• When ready to coat the balls, melt chocolate chips in double boiler. Keep over the lowest heat to keep melted.
• Place a peanut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Carefully remove it, letting any excess chocolate drip back into the pot, and place it on a wire rack set over a piece of parchment paper. Repeat to coat remaining balls.
• Refrigerate coated peanut butter balls until completely firm before serving.

Steps:

• Stir together powdered sugar, peanut butter and butter until well mixed.
• Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
• Let balls stand for 20 minutes until dry.
• Melt the dipping chocolate or confectioners' coating.
• Drop balls one at a time in melted chocolate.
• Using a fork, remove from the chocolate, letting excess chocolate drip off.
• Place back on the waxed paper.
• Let stand until dry.
• Store tightly covered in a cool dry place.