Chocolate Covered Peanut Butter Balls Recipes

PEANUT BUTTER BALLS

Steps:

• Line a baking sheet with waxed paper and set aside.
• Mix peanut butter, butter and vanilla together in a large bowl.
• Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.*
• By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
• Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
• Once you have made all of your balls, melt your chocolate. My favorite way to do this is in the double boiler, but if you don't have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate. Be sure to add the shortening to your chocolate - this will make covering your peanut butter balls with chocolate a lot easier.
• One at a time, drop your peanut butter balls into the melted chocolate. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper.
• Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.

CHOCOLATE-COVERED PEANUT BUTTER CANDIES

Steps:

• Line 8- or 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
• In medium bowl, mix 1/2 cup peanut butter, the butter, peanuts and vanilla. Stir in 2 cups powdered sugar, 1/2 cup at a time, until stiff dough forms. (Work in powdered sugar with hands if necessary.) If dough is crumbly, work in additional 1 tablespoon peanut butter. Pat mixture in pan. Cover; refrigerate about 1 hour or until firm. Remove from pan, using foil edges to lift. Cut into 8 rows by 8 rows.
• Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip peanut butter squares, one at a time, into chocolate mixture. Place on waxed paper. Refrigerate uncovered about 30 minutes or until firm.
• In small bowl, mix 1/2 cup powdered sugar and 2 tablespoons peanut butter. Beat in milk with wire whisk until smooth. Stir in additional milk, if necessary, 1 teaspoon at a time, until thin enough to drizzle.
• Drizzle icing over tops of chocolate-covered squares. Refrigerate uncovered about 30 minutes or until firm. Store candies loosely covered in refrigerator.

DARK CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
• In a medium bowl, add together the peanut butter, almond flour, honey, and vanilla extract.
• Mix until the mixture thickens and sticks together.
• Roll the mixture into balls half an inch (1 ¼ cm) in diameter.
• In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
• Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
• Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
• Enjoy!

NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

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.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.

CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• Mix peanutbutter and confectioners sugar together. Take a chunk of the mixture, about the size of a tablespoon and roll it into a ball. Then melt the chocolate either in microwave or on stove. Make sure you do not burn chocolate. Next hold balls at finger tips and dip in chocolate, cover the whole ball. Then set on wax paper and chill in refrigerator for 30 to 40 minutes.
• Time includes chilling time.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

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.

CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• Cream together peanut butter, sugar and margarine. form balls and put in freezer until hard. melt chocolate chips and wax in double boiler. drop balls in chocolate mixture and place on waxed paper until cool (easier to use a toothpick).