Jam Stuffed Peanut Butter Balls Recipe By Tasty

JAM-STUFFED PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• Using a small spoon or a teaspoon measuring spoon, scoop out balls of jam and lay them on a sheet pan or plate lined with parchment paper. Pop the jam balls in the freezer for around a half hour, or until they've firmed up a bit.
• In a mixing bowl, combine the peanut butter, one cup of oats, and powdered sugar, and mix them all together until they're well combined.
• Grab a palmful of the peanut butter mixture (around the size of a golf ball) and then, using your hand and fingers, shape it into a mini pancake.
• Grab one of the firmed-up jam balls and twist it around until it's even more of a sphere, then lay it in the middle of your mini peanut butter pancake.
• Using your fingers, lift up and pinch the edges of the peanut butter so that they're coming up around the jam ball. Continue this until the peanut butter mixture totally encloses the jam and you've created a ball. Roll each ball in your hands so that it's nice a smooth.
• Once you've created all of the balls, roll each one in oats and then pop in the refrigerator or freezer to chill. (If you're freezing, make sure to bring the balls back to room temperature before serving).
• Enjoy!

PB&J STUFFED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until creamy. Beat in the eggs, one at a time, then, beat in the vanilla.
• Stir together the flour, baking powder and salt in a medium bowl. In three additions, beat the flour mixture into the creamed butter mixture, alternating with additions of the milk, starting and ending with flour.
• Divide the batter evenly into the paper liners, filling them two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Transfer the cupcakes to a wire rack to cool completely, about 1 hour.
• Meanwhile, make the frosting.
• For the peanut butter frosting: Beat the butter and peanut butter in a stand mixer fitted with the paddle attachment at medium speed until creamy. Add the confectioners' sugar and beat until smooth. Add the milk, vanilla and salt, and beat until smooth and spreadable. Spoon the frosting into a pastry bag or zip-top bag fitted with a star tip.
• To finish the cupcakes, cut a small cylinder out of the center of each cupcake with a knife or cupcake corer, reserving the cake circles for another use. Spoon the grape jelly into a pastry bag and pipe a small amount into each hole. Pipe the frosting on top of each cupcake and decorate with purple sprinkles.

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 PEANUT BUTTER BALLS

Steps:

• In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from the heat; stir in vanilla and cornflakes. , Drop by heaping teaspoonfuls onto waxed paper. Store in an airtight container.