Nutter Butter Peanut Butter Balls Recipes

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PEANUT BUTTER BALLS



Peanut Butter Balls image

My mom helped me post this recipe. These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them. My mom and I made these together.

Provided by Ali in Cali

Categories     Candy

Time 1h

Yield 15 pieces

Number Of Ingredients 4

1 1/2 cups sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or 3 tablespoons margarine, softened
1 lb dipping chocolate or 1 lb confectioner's coating

Steps:

  • Stir together powdered sugar, peanut butter and butter until well mixed.
  • Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
  • Let balls stand for 20 minutes until dry.
  • Melt the dipping chocolate or confectioners' coating.
  • Drop balls one at a time in melted chocolate.
  • Using a fork, remove from the chocolate, letting excess chocolate drip off.
  • Place back on the waxed paper.
  • Let stand until dry.
  • Store tightly covered in a cool dry place.

NUTTER BUTTER PEANUT BUTTER BALLS



Nutter Butter Peanut Butter Balls image

Make and share this Nutter Butter Peanut Butter Balls recipe from Food.com.

Provided by Cabinet designer

Categories     Candy

Time 45m

Yield 50 serving(s)

Number Of Ingredients 5

1/2 lb Nutter Butter sandwich cookies (basically a package)
2 cups peanut butter
1/2 cup melted butter
1 cup powdered sugar
1 lb almond bark

Steps:

  • Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best.
  • Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
  • Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth).
  • Dip the balls in chocolate and let cool on wax paper or parchment paper.

Nutrition Facts : Calories 108, Fat 8, SaturatedFat 2.5, Cholesterol 4.9, Sodium 77.2, Carbohydrate 7.4, Fiber 0.7, Sugar 4.9, Protein 3

PEANUT BUTTER BALLS



Peanut Butter Balls image

Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 24 balls

Number Of Ingredients 6

1 cup confectioners' sugar
1/2 cup creamy peanut butter (see Cook's Note)
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate, roughly chopped

Steps:

  • Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
  • Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
  • Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

SHORECOOK'S NUTTER BUTTER® COOKIE BALLS



Shorecook's Nutter Butter® Cookie Balls image

I wanted a cookie ball that didn't need refrigeration. Using peanut butter instead of cream cheese gave me just that. The texture is different than that of cake balls, but they are so much easier to make and just as delicious!

Provided by SHORECOOK

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h5m

Yield 20

Number Of Ingredients 4

16 ounces peanut butter sandwich cookies (such as Nutter Butter®)
½ (16 ounce) jar peanut butter (such as Jif®)
½ (24 ounce) package chocolate candy melts
¼ cup multicolored candy sprinkles

Steps:

  • Cover a baking sheet with parchment paper and set aside.
  • Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
  • Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
  • Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
  • Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 27.3 g, Fat 14.1 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 6.1 g, Sodium 138 mg, Sugar 3.1 g

PEANUT BUTTER BALLS



Peanut Butter Balls image

Sugar coating a romantic occasion with this pretty pink confection from the CT home economists can be just the sentimental start. Fill it with Lee Ann's peanutty treats and you have a melt-in-you-mouth dish set to sweeten the heart of someone special! A heart-shaped pan and red food coloring turn the straight forward sugar mixture into an eye-catching creation. Nestled inside, Le Ann's rich candies appear more inviting in shiny foil cups. And they taste as good as they look.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 7 dozen.

Number Of Ingredients 13

Materials needed:
Cornstarch
6 cups sugar
1-1/4 cups water
6 drops red food coloring
3/4-inch to 1-inch-wide silver ribbon (optional)
12-inch serving platter or covered board
9-inch heart shaped pan
Peanut butter balls:
1 cup butter, softened
2 cups creamy peanut butter
7-1/2 cups (2 pounds) confectioners' sugar
1-1/2 pounds dark chocolate candy coating, coarsely chopped

Steps:

  • Directions for Candy Dish:, Dust a 9-inch heart-shaped pan with cornstarch and set aside. In a bowl, combine sugar, water and food coloring; mix with hands until the consistency of wet sand (see photo 1). Firmly pack into prepared pan (see photo 2). , Smooth the top surface and immediately invert onto an ungreased heavy-duty baking sheet. Tap top of pan to loosen; remove pan (see photo 3) and let dry for 4 hours. , When mixture is dry, carefully invert the heart. Using a spoon, gently scoop out soft sugar, leaving a 1/2-in.-thick shell (see photo 4). Smooth inside edge with fingertips. Dry candy dish at room temperature for 24 hours or in a 200° oven for 20 minutes. Cool completely on the baking sheet. , Transfer to a 12-in. serving platter or covered board. If desired, place silver ribbon on board around dish (see photo at far left). Fill dish with Peanut Butter Balls (recipe below) in foil cups if desired., Peanut Butter Balls:, In a bowl, cream the butter and peanut butter. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden.

Nutrition Facts :

PEANUT BUTTER BALLS IV



Peanut Butter Balls IV image

My family makes these every Christmas, they're one of our favorites. The maple flavoring is the key ingredient!

Provided by BECKE

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 30

Number Of Ingredients 6

¼ cup butter
1 ½ cups peanut butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
2 cups semisweet chocolate chips

Steps:

  • Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
  • Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
  • Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

Nutrition Facts : Calories 206.1 calories, Carbohydrate 25.6 g, Cholesterol 4.1 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 71.5 mg, Sugar 23 g

5-INGREDIENT COPYCAT NUTTER BUTTER COOKIES RECIPE BY TASTY



5-Ingredient Copycat Nutter Butter Cookies Recipe by Tasty image

Your favorite childhood cookie just got a 5-ingredient makeover with silky smooth peanut butter frosting sandwiched between crunchy peanut butter cookies. The best part? They come together in less than 30 minutes. This recipe also works great with almond butter.

Provided by Kelly Paige

Categories     Snacks

Time 17m

Yield 10 cookies

Number Of Ingredients 7

1 cup creamy peanut butter
⅔ cup maple syrup
1 cup all purpose flour
½ cup creamy peanut butter
2 tablespoons unsalted butter, softened
1 cup powdered sugar
water, as needed

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper (or use a nonstick pan).
  • Make the cookies: In a large bowl, beat together the peanut butter, maple syrup, and flour with an electric hand mixer until smooth.
  • Roll the dough into ½-inch (1 ¼ cm) balls. Arrange the balls on the prepared baking sheet, placing 2 balls side-by-side for each cookie. Use a fork to create a criss-cross pattern on top of the cookies to create peanut shapes.
  • Bake the cookies for 12 minutes, or until edges are starting to turn golden brown. Let cool completely.
  • Meanwhile, make the frosting: In a large bowl, whip the peanut butter and butter with an electric hand mixer until combined. Add the powdered sugar and beat until combined. Add a bit of water as needed to achieve a smooth consistency.
  • Spread a little bit of the frosting on the underside of 1 of the cookie, then sandwich with another cookie. Repeat with the remaining cookies and frosting.
  • Enjoy!

Nutrition Facts : Calories 438 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, Sugar 30 grams

RAISIN PEANUT BUTTER BALLS



Raisin Peanut Butter Balls image

These healthy peanut butter balls are easy to put together and convenient to have on hand for after school. They'll stop tummies from growling until dinnertime. Sugar substitute can be used in place of sugar. -Lorna Gunter, Kemmerer, Wyoming

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 dozen.

Number Of Ingredients 6

1/2 cup sweetened shredded coconut
1/2 cup raisins
4 teaspoons sugar
2 tablespoons finely chopped walnuts
1/3 cup creamy peanut butter
1/4 teaspoon coconut extract

Steps:

  • In a bowl, combine the first four ingredients; beat well. Add peanut butter and extract. Refrigerate for 30 minutes or until easy to handle. Shape into 3/4-in. balls.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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