NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
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!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
CHOCOLATE PEANUT BUTTER BALLS
EASY, NO-BAKE chocolate peanut butter balls that are a holiday favorite!! They have it all: Salty, sweet, crunchy, with chocolate and peanut butter! Great for cookie exchanges or impromptu parties!!
Provided by Averie Sunshine
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- To a large bowl, add the melted butter, confectioners' sugar, graham cracker crumbs, peanut butter, vanilla, optional salt, and stir to combine. Depending on how dry your mixture is, you may not need to add the pecans, but play it by ear. If the mixture is on the wet side, definitely add them and/or add additional graham cracker crumbs.
- Using a 1-inch cookie scoop (highly recommended for ease and speed), scoop out approximately 48 equal-sized balls, and place them on a sheet of parchment paper on a baking sheet. Roll each between your palms to smooth them out and compact them.
- Set aside in the fridge while you chop and melt the chocolate. I place the chopped chocolate in a microwave-safe bowl and heat in 15 seconds bursts until it can be stirred smooth; use a double boiler if you prefer.
- Using two forks or a toothpick, dip each ball in chocolate, shaking off the excess, and place on the parchment. Repeat until all balls have been dipped.
- Evenly sprinkle the balls with sprinkles, to taste.
- Allow chocolate to set up at room temperature or place the baking sheet in the fridge to speed it up.
Nutrition Facts : Calories 57 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 24 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
NO BAKE CHOCOLATE COVERED PEANUT BUTTER BALLS
These are one of my family favorites.
Provided by LINDA BAILEY
Categories Nuts
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
- 2. Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
- 3. While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
- 4. Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy.
- 5. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator.
CHOCOLATE PEANUT BUTTER BALLS
"It's a tradition for my sister and me to bring these chocolaty confections to functions and family gatherings," notes Rhonda Williams of Mayville, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5-1/2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 138 calories, Fat 9g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER BALLS (NO NUTS)
A second holiday tradition at our house for those that don't like pecans and coconut in my other version!
Provided by Emmame
Categories Dessert
Time 2h30m
Yield 150 candies, 150 serving(s)
Number Of Ingredients 5
Steps:
- Allow butter to come to room temperature.
- Line 4-5 cookie sheets with waxed paper.
- Mix all ingredients together.
- Roll into balls (about 1/2 the size of a golf ball) and place onto cookie sheets.
- Chop the paraffin wax into small bits and place into double boiler with chocolate chips.
- Dip balls into chocolate and place onto cookie sheets to cool.
Nutrition Facts : Calories 101.5, Fat 6.2, SaturatedFat 2.4, Cholesterol 6.7, Sodium 49.7, Carbohydrate 10.8, Fiber 0.4, Sugar 9.9, Protein 1.8
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