Christmas Peanut Butter Balls Recipes

PEANUT BUTTER BALLS III

Steps:

• Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
• Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
• Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

PEANUT BUTTER BALLS

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.

PEANUT BUTTER BALLS IV

Steps:

• Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
• Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
• Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

PEANUT BUTTER BALLS

Steps:

• Line a tray or baking sheet with waxed paper. In a large bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape peanut butter mixture into 1-inch balls; place on prepared tray.
• In a 2-qt. heavy saucepan melt candy coating over low heat, stirring constantly, until smooth. Remove from heat; let cool 5 minutes. Using a fork, dip balls, one at a time, into coating, allowing excess coating to drip off. Return to waxed paper; let stand 10 minutes or until set. If desired, after coating has set, drizzle with additional melted candy coating to decorate.

PEANUT BUTTER SNOWBALLS

Steps:

• In a mixing bowl, stir together powdered sugar, crunchy peanut butter, melted butter, honey, vanilla, lemon juice, and salt until well combined.
• Refrigerate dough for 20 minutes or freeze for 10 minutes.
• While dough is chilling, melt the white candy melts by placing it in a bowl, and setting it in the microwave. Heat the white chocolate in 30 second increments, stirring each time. It shouldn't take more than 2 or 3 sets to melt the chocolate down completely. If needed, you can add in a little shortening or oil to thin out the candy melts.
• Roll peanut butter mixture into 2-inch balls and roll into melted white chocolate and place on a parchment lined sheet pan to set. They will set quicker in the refrigerator, so feel free to put them in there instead.
• Optional: After coating your peanut butter balls, but before setting, sprinkle these snowballs with your favorite holiday colored sprinkles.

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 SNOW BALLS

Steps:

• In a bowl stir together peanut butter and butter.
• Gradually add powdered sugar, stirring until well combined.
• Shape mixture into 1 inch balls and place on waxed paper.
• Let stand 20 minutes or until dry.
• In a saucepan cook and stir candy coating over low heat until melted and smooth.
• Cool slightly.
• Dip balls, one at a time into coating.
• Allow excess coating to drip off.
• Place balls on waxed paper; let stand until firm.
• Store tightly covered in refrigerator.

CHRISTMAS PEANUT BUTTER COCONUT CHERRY BALLS

Steps:

• 1. Using a mixer, combine butter, peanut butter, powdered sugar, maraschino cherries, and coconut.
• 2. Roll in very small balls.
• 3. Put in freezer for several hours or preferably overnight.
• 4. Melt in a double boiler 6 oz chocolate chips and 6 tbsp paraffin.
• 5. Dip frozen balls in and drain over waxed paper on a rack.
• 6. Can double dip if you want. I usually double the cherry mixture and the chips mixture making enough for dipping a double batch. Enjoy!