Kraft Cream Cheese Peanut Butter Balls Recipes

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.

CHOCOLATE PEANUT BUTTER CREAM CHEESE BALL

Steps:

• Beat cream cheese and peanut butter in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
• Refrigerate 1 hour or until cream cheese mixture is firm enough to handle.
• Combine chips in pie plate. Shape cream cheese mixture into ball; roll in chips until evenly coated.

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.

PEANUT BUTTER CHEESE BALL PRETZEL DIP

Steps:

• Combine peanut butter, cream cheese, and butter in a bowl; beat together with an electric mixer until creamy. Beat in vanilla extract. Mix in confectioners' sugar, 1/2 cup at a time, until incorporated. Fold in chocolate chips.
• Pour chocolate sprinkles onto a plate. Shape peanut butter mixture into a ball and roll in chocolate sprinkles until completely coated. Transfer to a serving dish.
• Arrange pretzel crackers on the dish around the ball. Chill until firm, at least 1 hour.

KETO PEANUT BUTTER FUDGE

Steps:

• Line a 9x9 square pan with parchment paper or grease lightly.
• In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
• Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
• Pour fudge into prepared pan and spread out evenly.
• Chill in refrigerator until set.

PEANUT BUTTER CHEESE BALL

Steps:

• In a small bowl, beat cream cheese until fluffy. Add the peanut butter, confectioners' sugar and vanilla; beat until smooth. , Shape into a ball; roll in peanuts. Wrap in plastic. Refrigerate until serving. Serve with apples.

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 :)

KRAFT PEANUT BUTTER SNACK BITES

Steps:

• In a medium-sized mixing bowl mix peanut butter and honey until blended. Stir in remaining ingredients.
• Refrigerate for 30 minutes to get your mixture to harden up a bit. This will make rolling into balls easier and less messy.
• Once your mixture has chilled remove from the fridge and roll into 20 1-inch balls. I found using 2 Tbsp. for each ball worked the best.