PEANUT BUTTER COCONUT BALLS
This recipe has been a family "secret" for generations. But I think it's too good to keep to ourselves. A glossy chocolate coating hides a crunchy coconut filling. -Jennifer Dignin, Westerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, peanut butter until light and fluffy Beat in vanilla. Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. , Dip balls into melted chocolate; allow excess to drip off. Roll in nuts or sprinkles. Place on waxed paper until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 120 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 55mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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, CHOCOLATE & COCONUT BALLS
This is a very good recipe adapted from Taste of Home and excellent dessert to make as a gift for family and friends for the Holidays. Enjoy them.
Provided by pink cook
Categories Candy
Time 45m
Yield 20-24 balls
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, peanut butter until light and fluffy. Beat in vanilla.
- Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut.
- Shape into 1-in. balls and place on baking sheets; cover and refrigerate for at least 1 hour.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls into melted chocolate; allow excess to drip off.
- Roll in nuts or sprinkles. Place on waxed paper until set.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 344.1, Fat 26.6, SaturatedFat 11.8, Cholesterol 24.4, Sodium 174.6, Carbohydrate 25.6, Fiber 2.7, Sugar 19.4, Protein 5.3
PEANUT BUTTER BALLS
My mom helped me post this recipe. These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them. My mom and I made these together.
Provided by Ali in Cali
Categories Candy
Time 1h
Yield 15 pieces
Number Of Ingredients 4
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.
COCONUT-PEANUT BUTTER OATMEAL BALLS
Provided by Catherine McCord
Categories dessert
Time 15m
Yield 40 to 50 balls
Number Of Ingredients 4
Steps:
- Stir together the nut butter and honey in a medium bowl. Set aside.
- Place the oats in a food processor or blender and pulse until finely ground. Transfer to the nut butter mixture and stir until thoroughly combined.
- Scoop 1 tablespoon of the mixture at a time with a small portion scoop or a spoon and roll into a ball or log. Transfer to a rimmed baking sheet.
- Place the coconut in a separate bowl or plate and roll each ball in the coconut to completely cover.
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