Chocolate Peanut Butter Balls Recipe With Graham Cracker Crumbs

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
• Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
• In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
• Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

NO-BAKE CHOCOLATE PEANUT BUTTER BARS

Steps:

• Line an 8×8 or 9×9 inch square baking pan with aluminum foil or parchment paper. Set aside.
• Mix the melted butter, graham cracker crumbs, and confectioners' sugar together in a medium bowl. Stir in 1 cup (250g) of peanut butter, then press evenly into prepared baking pan.
• Melt remaining 2 Tablespoons of peanut butter with the chocolate chips in the microwave or on the stove. Stir until smooth. Spread over peanut butter layer.
• Chill in the refrigerator until completely firm, at least 2 hours. Allow to sit at room temperature for 10 minutes before cutting. Serve chilled. Setting them out for a few hours at room temperature for serving is OK.
• Cover leftover bars tightly and refrigerate for up to 1 week.

GRAHAM CRACKER BALLS

Steps:

• Combine graham cracker crumbs and melted butter in a bowl. Pour in condensed milk and add walnuts. Stir until well mixed.
• Roll mixture into walnut-sized balls and place on a tray. Gently press a chocolate chip onto the center of each ball.
• Refrigerate until firm, about 15 minutes.

EASY PEANUT BUTTER GRAHAM BALLS

Steps:

• In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
• Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
• Using hands shape into small balls (about 1-inch).
• Place the balls on a plate and refrigerate until completely cold (about 2 hours).
• After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
• In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
• Dip the COLD balls into the chocolate mixture to coat.
• Place on a baking sheet lined with parchment or waxed paper to set.

NO BAKE PEANUT BUTTER BALLS

Steps:

• In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
• Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
• Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet. Chill at least 30 minutes to set chocolate.

CHOCOLATE PEANUT BUTTER BALLS

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.

NO BAKE PEANUT BUTTER BARS

Steps:

• Mix the powdered sugar, graham cracker crumbs, peanut butter and melted butter together in a mixing bowl.
• Pour the mixture into an ungreased 9X13 pan and gently press until the pan is evenly coated and the graham cracker layer is smooth and even.
• Melt the chocolate chips and pour over the top. Use a butter knife to evenly spread the chocolate over the top of the graham cracker layer.
• Refrigerate for about 2 hours or until the chocolate sets up. Before serving, let the bars return to room temperature (about 15-20 minutes and then cut into squares.

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.)