Crispy Peanut Butter Balls Recipes

NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

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.

EASY AND FUN PEANUT BUTTER BALLS

Steps:

• Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue. Eat and enjoy!

CRISPY PEANUT BUTTER BALLS

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

CHOCOLATE CRISPY PEANUT BUTTER BALLS

Steps:

• Combine first 4 ingredients in large bowl and mix well.
• Roll dough into 1-inch balls and chill, covered.
• For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth.
• Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time.
• Set balls on wax paper to harden.
• Store in airtight container in refrigerator.

CRISPY PEANUT BUTTER BALLS

Steps:

• Whisk the peanut butter and honey in a large bowl. Add orange juice and zest and blend until smooth.
• Add granola and stir with a spatula until well mixed. You can use a little more orange juice if necessary to make the mixture stay together.
• Spray your hands with cooking spray. Form granola mixture into 1 1/2 inch balls and arrange on a baking sheet. Refrigerate for at least 30 minutes before serving.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.