Chocolate Dipped Peanut Butter Balls Recipes

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 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-DIPPED PEANUT BUTTER BALLS

Steps:

• Microwave peanut butter and butter in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Add confectioners' sugar, vanilla, cinnamon and nutmeg; mix until smooth. If mixture is too soft, stir in up to 1 additional cup confectioners' sugar.
• Shape mixture into 3/4-inch balls. Place on wax paper-lined tray. Refrigerate 15 minutes or until cooled.
• Melt chocolate as directed on package. Using a fork, dip 1 peanut butter ball at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
• Refrigerate 30 minutes or until chocolate is set. Store in covered container at room temperature up to 5 days.

CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

CHOCOLATE-DIPPED PEANUT BUTTER BALLS RECIPE

Steps:

• Mix peanut butter and butter in medium bowl until blended. Add sugar and graham crumbs; mix well.
• Shape into 24 (1-inch) balls; dip, 1 at a time, in chocolate, turning to evenly coat each ball. Place on parchment- or waxed paper-covered rimmed baking sheet.
• Refrigerate 1 hour or until firm.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

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!

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a bowl stir together the brown sugar, 1/2 stick of the butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls. Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with wax paper. In a metal bowl set over a pan of barely simmering water melt the chocolate chips with the remaining 3/4 stick butter, stirring until the mixture is smooth, and let the chocolate mixture cool. Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight. (The balls may be double-dipped if desired.)

CHOCOLATE-DIPPED PEANUT BUTTER COOKIE BALLS

Steps:

• Beat butter and peanut butter in large bowl with mixer until blended. Gradually add sugar, then 2 cups wafer crumbs, mixing well after each addition.
• Shape into 42 (1-inch) balls; freeze 10 min.
• Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining wafer crumbs. Refrigerate 1 hour or until firm.

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!

CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• Melt butter in a heavy 2 quart saucepan over low heat, Add peanut butter, stir until well blended.
• Remove from heat.
• Combine sugar and rice krispies in a large bowl.
• Pour hot peanut butter mixture over all.
• Mix thoroughly using hands.
• Shape into 1 inch balls.
• Place on wax paper lined cookie sheets.
• Cover and refrigerate 1 hour.
• Combine chocolate chips, Hershey Bar, and paraffin in top of double boiler.
• Place over hot water until melted.
• Dip chilled peanut butter balls in chocolate mixture to coat.
• Place on wax paper lined sheets to set chocolate.
• When dry, store in refrigerator.