Peanut Butter Snowballs Recipes

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:

• 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:

• 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 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:

• Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted.
• Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip.
• Chill for 1 hour.
• Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls.
• Roll balls in icing sugar.
• Keep stored in refrigerator.
• *Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.