PEANUT BUTTER BALLS III
This is another recipe for Peanut Butter balls. This one I got from my 96 year old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too.
Provided by Nancy Puig
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
- Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
- Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 36 g, Cholesterol 10.2 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 7.2 g, Sodium 154.4 mg, Sugar 29.5 g
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
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.
PEANUT BUTTER BALLS II
It is basically, just what the name implies.
Provided by Sharon Burnham
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 72
Number Of Ingredients 6
Steps:
- Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
- Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)
Nutrition Facts : Calories 110.6 calories, Carbohydrate 11.8 g, Cholesterol 6.8 mg, Fat 7 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 52.8 mg, Sugar 10.1 g
PEANUT BUTTER BALLS V
These are a no-bake great tasting ball.
Provided by Karin Christian
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 100
Number Of Ingredients 10
Steps:
- Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
- Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
- To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.
Nutrition Facts : Calories 95 calories, Carbohydrate 8.6 g, Cholesterol 2.4 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 46.2 mg, Sugar 6.6 g
THE ABSOLUTE BEST AND EASIEST PEANUT BUTTER BALLS!
My family has been making these things every Christmas my entire life and at least half of them don't make it to the Christmas party!
Provided by Lil Miss Nikki
Categories Candy
Time 1h10m
Yield 50-60 pieces
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter and peanut butter with a mixer.
- Once it's blended well, slowly add the powdered sugar. Usually, after the second cup, I'll check it every few times to make sure the mixture isn't too dry.
- Once you've added all the sugar, it should be a nice soft consistency, not sticky and easy to roll but not dry to where it crumbles. If you put all the sugar in and it's still to sticky to roll, try putting in more a little at a time until it gets to a good rolling consistency.
- Roll dough into balls. The size depends on how big or little you would like them.
- Lay the balls on the wax paper in a row and then put in the freezer while you melt the chocolate.
- To a medium size pot, add about 2-3 inches of water and bring to a boil. Once boiling, lower to a simmer and place a metal or glass bowl on top, making sure the bottom doesn't touch the water.
- Add chocolate to the metal/glass bowl. Add wax and mix until it and the chocolate are both melted and a smooth consistancy.
- Once the chocolate is melted, take out the peanut butter balls and set them beside your pot of chocolate. Drop in one or two of the balls into the chocolate and then scoop them out with a fork or spoon. Set them on another cookie sheet or pan lined with wax paper.
- Once your finished, set them back in the freezer for about 5-10 minutes or until hard. They're ready to be served or stored in a decorative tin.
Nutrition Facts : Calories 107.3, Fat 6.2, SaturatedFat 2.8, Cholesterol 5.1, Sodium 40.2, Carbohydrate 12.1, Fiber 0.8, Sugar 10.5, Protein 1.6
PEANUT BUTTER CAKE BALLS
What is great about this recipe is that you can use Yellow Cake instead of Chocolate Cake. This allows the Peanut Butter to really come through when using the yellow cake. I leave it up to the chocolate outside layer to bring in the chocolate flavor. But if you'd like, you can use chocolate cake.
Provided by Annamaria Settanni McDonald @ArtByASM
Categories Cakes
Number Of Ingredients 6
Steps:
- Make cake according to package directions and cool cake.
- Crumble cake with forks and mix in both peanut butter. Scoop 1" balls or use cookie scoop to form cake balls. Smooth out balls with your hands and place on parchment paper lined cookie sheets. Chill or freeze cake balls.
- Melt chocolate and roll cake balls and throughly coat with chocolate and place back on cookie sheets with parchment paper. Sprinkle with chopped peanuts or drizzle with melted peanut butter chips or coating. Let set and serve. I've noticed that if you do this the night before the flavors mingle better.
More about "peanut butter cake balls recipes"
EASIEST PEANUT BUTTER BALLS RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 173Calories 98 per servingCategory Dessert
- Scoop a teaspoon of the peanut butter mixture and roll into a ball. Place on the cookie sheet. Continue until all the peanut butter mixture is gone.
PEANUT BUTTER CAKE BALL BUCKEYES RECIPE
From tablespoon.com
Servings 50Total Time 2 hrsCategory DessertCalories 160 per serving
- Preheat oven to 350°F. Line a 9x13-inch pan with non-stick tin foil or spray with cooking spray and line with parchment paper.
- Combine the cake mix, softened butter, and 3/4 cup peanut butter in a mixing bowl. Beat on low speed using an electric mixer until combined. Add milk, sour cream and eggs and beat on low speed just to combine, then on medium speed for 2 minutes.
- Pour batter into cake pan. Bake for 29-34 minutes until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan for 10 minutes then remove from pan and allow to cool completely.
- Cut off the edges of the cake and discard. Break up the cake into crumbs. Mix with the remaining 1/4 cup peanut butter and 1/2 cup of the frosting.
OLD-FASHIONED PEANUT BUTTER BALLS - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (25)Total Time 50 minsCategory Desserts, RecipesCalories 111 per serving
- Beat together the peanut butter, butter, powdered sugar, and crushed graham crackers until combined. Shape into 1-inch balls. Chill in the fridge for 30 minutes.
- Using a fork or a toothpick, dip the balls, one by one, into the melted chocolate until completely coated. Place the balls on sheets of parchment or waxed paper and refrigerate for 10 minutes to dry.
PEANUT BUTTER BALLS {NO BAKE} - MAMA LOVES FOOD
From mamalovesfood.com
NUTTER BUTTER PEANUT BUTTER BALLS RECIPE - SUGAR AND SOUL
From sugarandsoul.co
PEANUT BUTTER BALLS RECIPE - NO BAKE! | SUGAR & SOUL
From sugarandsoul.co
CHOCOLATE PEANUT BUTTER CAKE | THE CAKE BLOG
From thecakeblog.com
PEANUT BUTTER BALLS - EASY NO BAKE CANDY RECIPE
From cookiesandcups.com
PEANUT BUTTER BALLS - I AM BAKER
From iambaker.net
HEALTHY PEANUT BUTTER BALLS RECIPE - THE FOODIE AFFAIR
From thefoodieaffair.com
CHOCOLATE PEANUT BUTTER CAKE BALLS - BUTTERLUST
From butterlustblog.com
PEANUT BUTTER RICE KRISPIE BALLS - INSANELY GOOD
From insanelygoodrecipes.com
CHOCOLATE PEANUT BUTTER CAKE BALLS - EASY DESSERT RECIPE
From mimibakesphotos.com
39 EASY DESSERT RECIPES YOU CAN MAKE IN ONE BOWL - SOUTHERN …
From southernliving.com
REVIEW: JOANNA GAINES' PEANUT BUTTER BALLS RECIPE - TASTE OF HOME
From tasteofhome.com
BEST EASY MONKEY BREAD RECIPE - THE BIG MAN'S WORLD
From thebigmansworld.com
PEANUT BUTTER CAKE BALLS - CAKECENTRAL.COM
From cakecentral.com
BLUEBERRY PANCAKE CAKE – SUGAR GEEK SHOW
From sugargeekshow.com
PEANUT BUTTER CAKE BALLS RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
You'll also love