Whitneys Peanut Butter Cookie Balls Recipes

Steps:

• Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best.
• Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
• Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth).
• Dip the balls in chocolate and let cool on wax paper or parchment paper.

Steps:

• In the bowl of a large mixer, blend peanut butter and butter until creamy.
• Add powdered sugar and vanilla to peanut butter mixture and continue beating until it looks smooth.
• Cover a cookie sheet with aluminum foil or waxed paper.
• Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and freeze for at least 30 minutes.
• Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it is smooth.
• Dip the peanut butter balls into the white chocolate coating. You can use two forks to balance the candy on, or just grasp it in your fingers and roll it around until it is covered completely. Return it to the cookie sheet and proceed to dip the rest of the peanut butter balls.
• While the chocolate is still wet, press an M&M candy in the center for the iris.
• Return the eyes to the refrigerator to harden.
• Once the eyeballs are firm, you can use the red decorator frosting to make squiggly blood vessels.
• Variation: Another option is to take a few drops of red candy coloring and drop them into the melted white chocolate. Use a fork to mix the chocolate around a bit, but don't stir too much: you want blood-red swirls, not pink chocolate! You can then dip your candies straight into your bloody mixture and skip step #9.

Steps:

• Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
• Place on cookie sheet.
• Bake at 350 for 10 minutes, no longer!
• Let cool, if you can--.

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.

Steps:

• Mix ingredients by hand, roll into balls. Roll or dip into the following ingredients: coconut, cocoa, sprinkles, icing sugar, graham cracker crumbs. Refrigerate. Enjoy!!!

Steps:

• Mix ingredients by hand, roll into balls. Roll or dip into the following ingredients: coconut, cocoa, sprinkles, icing sugar, graham cracker crumbs. Refrigerate. Enjoy!!!

Steps:

• Mix ingredients by hand, roll into balls. Roll or dip into the following ingredients: coconut, cocoa, sprinkles, icing sugar, graham cracker crumbs. Refrigerate. Enjoy!!!