Farmhousepeanutbutterchocolateballsnocook Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

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!

EASY CHOCOLATE PEANUT BUTTER BALLS RECIPE

Steps:

• Line a baking sheet with parchment paper
• Mix peanut butter, butter and vanilla together in a large bowl until well blended.
• Slowly add in of powdered icing sugar, once all of the powdered sugar is incorporated into the peanut butter mixture, mix in the crushed rice cereal.
• Chill in the refrigerator for 20 minutes to make it less sticky when rolling into balls.
• Next you'll be rolling your balls so take off your rings. For each one, use a spoon to pick up a small amount and roll into one inch balls and place on the parchment paper.
• Once the balls are rolled, put them in the fridge to chill for ten minutes.
• Using a double boiler, melt 225 grams (8oz) of dark chocolate.
• Remove the balls from the fridge and dip them in chocolate, rolling them around with 2 forks to get full coverage.
• Lift out of the chocolate and place on parchment paper to harden.
• Melt Peanut butter chips, pour into a ziplock bag. Cut the end of the bag and drizzle over the balls to decorate.

PEANUT BUTTER BALLS

Steps:

• Mix peanut butter and honey together using a hand mixer until thick (30 seconds - 1 minute).
• Roll into balls and freeze for at least 45 minutes.
• Combine chocolate chips and coconut oil and heat in microwave for 1 minute. Stir. Heat in microwave for another minute (or until melted).
• Let chocolate/coconut oil mixture sit out for approx 10 minutes to slightly harden.
• Once balls are chilled, dip in chocolate mixture.
• Place balls into the refrigerator allow the chocolate to harden over the peanut butter

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.)

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.)