Unjury Chocolate Peanut Butter Balls Recipes

Steps:

• Add peanut butter to a mixing bowl.
• Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed.
• Roll dough into balls.
• Freeze overnight.
• Optional Additions: Dried fruit (raisins, cranberries, or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds).

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S® RICE KRISPIES® cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

Steps:

• Combine peanut butter, icing sugar, nuts and rice krispies.
• Chill 15 minutes.
• Combine chocolate and butter in a small pot.
• Melt.
• Remove from heat.
• Dip balls in chocolate mixture.
• Chill.

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

Steps:

• Melt the butter and mix in the finely ground graham crackers, nuts, coconut, confectioner's sugar, vanilla, and peanut butter.
• Roll about 80 walnut-sized balls and place on wax paper lined tray.
• Melt the paraffin and chocolate chips in top of double broiler; mixing well.
• Keep mixture warm while dipping balls. Insert toothpick to dip and remove toothpick when placed on tray.
• When finished dipping put tray in freezer to set.
• Store covered.

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

Steps:

• Mix oats, sugar, cocoa powder in a bowl.
• Add the peanut butter and mix with hands until the peanut butter is fairly distributed (there might still be some clumps/dry mix).
• Add the milk and continue mixing with hands until the mixture gets sticky, without any clumps or dry areas.
• Form into balls (desired size) and place in the refrigerator for approx 10-20 minutes.
• Dig in!