Cream Cheese Peanut Butter Balls Recipes

CREAM CHEESE PEANUT BUTTER BALLS

Steps:

• Prepare a baking sheet by lining it with aluminum foil, set aside.
• Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
• Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous.
• If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.
• Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet.
• Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
• Once you are ready to dip the balls, melt or temper the chocolate according to your preference.
• Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.
• Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.
• Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half.
• Repeat with remaining candy.
• Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

CREAM CHEESE PEANUT BUTTER BALLS

Steps:

• 1. Mix powdered sugar, butter, peanut butter, cream cheese and vanilla together.
• 2. Roll out 1 inch balls and place them on a cookie sheet lined with wax paper, and freeze for about 1 hour.
• 3. Melt almond bark in the microwave or very small crock pot (I love melting it in mine, it's so easy to dip them in, just go ahead and turn it on when you finish rolling out your balls.) Using a tooth pick dip the balls quickly in the almond bark and place on way paper to cool completely. Enjoy :)

CREAM CHEESE PEANUT BUTTER BALLS RECIPE - (4/5)

Steps:

• 1. Prepare a baking sheet by lining it with aluminum foil, set aside. 2. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer. 3. Mix the candy on medium speed for several minutes until the mixture is well-combined. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry. 4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1" in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator. 5. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat. 6. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy. 7. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.