Peanut Butter Snow Balls Recipes

Steps:

• Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
• Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
• Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

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.)

Steps:

• Mix throughly 1 cup of powdeed sugar, peanut butter, Rice Krispies melted butter.and vanilla.
• Batter will be stiff.
• Form into balls.
• Mix 1 cup of powdered sugar and canned milk.
• Roll balls in powdered sugar and canned milk mixture.
• Then roll in shredded coconut.
• Refrigerate.

Steps:

• In a large mixing bowl combine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because the packaging reminded me of when I was a kid and apparently they having an effective marketing department. Using a pastry cutter blend until full mixed at which point you'll be able to form a large ball. Roll this ball into ropes and cut them evenly into 1 inch squares which you can then roll into balls. Place toothpick into one end and chill in the fridge for an hour.
• Using a double boiler or a saucepan, melt white candy melts. Pour decorative crustal sugar in a bowl and keep next to the candy melts. Holding the sharp end of the tooth pick, dip peanut butter ball into the candy melt, allow excess to trip off and immediately coat in sugar. Set on parchment lined sheet and chill until ready to serve.
• Advice and pointers: This is a super fun and easy project to do with kids! I strongly recommend against freezing your peanut butter balls as this can cause the candy melt shell to crack.

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:

• In a bowl, combine the sugar, peanut butter and butter. Chill in freezer for 30 minutes or until the mixture is easy to handle. Shape into 1-in. balls and place on a waxed paper-lined baking sheet. Freeze for 30 minutes or until firm. , Meanwhile, melt the candy coating in a microwave-safe bowl. Dip each ball and place on waxed paper to harden. If desired, sprinkle with chopped peanuts.

Steps:

• In a bowl stir together peanut butter and butter.
• Gradually add powdered sugar, stirring until well combined.
• Shape mixture into 1 inch balls and place on waxed paper.
• Let stand 20 minutes or until dry.
• In a saucepan cook and stir candy coating over low heat until melted and smooth.
• Cool slightly.
• Dip balls, one at a time into coating.
• Allow excess coating to drip off.
• Place balls on waxed paper; let stand until firm.
• Store tightly covered in refrigerator.

Steps:

• Line cookie sheet with aluminum foil.
• Using mixer, beat peanut butter and butter until smooth and creamy.
• Add powdered sugar 1/2 cup at a time until smooth.
• Roll mixture into 1 inch balls with damp hands.
• Place balls onto aluminum foil and place in freezer for 30 minutes until firm.
• Melt white chocolate chips and oil in double broiler.
• Remove from heat.
• Dip balls in chocolate until completely covered.
• Place balls onto wax paper and refrigerate for 30 minutes until firm.
• Enjoy!

Steps:

• In a large bowl, beat peanut butter and cream until blended. Gradually stir in wafers and peanuts., Shape dough into 1-in. balls; roll in confectioners' sugar. Place on waxed paper-lined baking sheets. Reroll balls in confectioners' sugar; refrigerate 2 hours. Store between pieces of waxed paper in airtight container in the refrigerator. If desired, reroll in confectioner's sugar before serving.