PEANUT BUTTER BALLS
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
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.
PEANUT BUTTER BALLS
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
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.
PEANUT BUTTER BALLS
This peanut butter balls recipe is delicious for anytime of the year, but a must-have when Christmas season rolls around. Keep this 4-ingredient candy recipe on hand so you can make peanut butter balls (in less than an hour!) for all your holiday gatherings.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 4
Steps:
- Line a tray or baking sheet with waxed paper. In a large bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape peanut butter mixture into 1-inch balls; place on prepared tray.
- In a 2-qt. heavy saucepan melt candy coating over low heat, stirring constantly, until smooth. Remove from heat; let cool 5 minutes. Using a fork, dip balls, one at a time, into coating, allowing excess coating to drip off. Return to waxed paper; let stand 10 minutes or until set. If desired, after coating has set, drizzle with additional melted candy coating to decorate.
Nutrition Facts : Calories 105 kcal, Carbohydrate 11 g, Cholesterol 5 mg, Protein 1 g, SaturatedFat 3 g, Sodium 46 mg, Sugar 9 g, Fat 7 g, UnsaturatedFat 0 g
THE ABSOLUTE BEST AND EASIEST PEANUT BUTTER BALLS!
My family has been making these things every Christmas my entire life and at least half of them don't make it to the Christmas party!
Provided by Lil Miss Nikki
Categories Candy
Time 1h10m
Yield 50-60 pieces
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter and peanut butter with a mixer.
- Once it's blended well, slowly add the powdered sugar. Usually, after the second cup, I'll check it every few times to make sure the mixture isn't too dry.
- Once you've added all the sugar, it should be a nice soft consistency, not sticky and easy to roll but not dry to where it crumbles. If you put all the sugar in and it's still to sticky to roll, try putting in more a little at a time until it gets to a good rolling consistency.
- Roll dough into balls. The size depends on how big or little you would like them.
- Lay the balls on the wax paper in a row and then put in the freezer while you melt the chocolate.
- To a medium size pot, add about 2-3 inches of water and bring to a boil. Once boiling, lower to a simmer and place a metal or glass bowl on top, making sure the bottom doesn't touch the water.
- Add chocolate to the metal/glass bowl. Add wax and mix until it and the chocolate are both melted and a smooth consistancy.
- Once the chocolate is melted, take out the peanut butter balls and set them beside your pot of chocolate. Drop in one or two of the balls into the chocolate and then scoop them out with a fork or spoon. Set them on another cookie sheet or pan lined with wax paper.
- Once your finished, set them back in the freezer for about 5-10 minutes or until hard. They're ready to be served or stored in a decorative tin.
Nutrition Facts : Calories 107.3, Fat 6.2, SaturatedFat 2.8, Cholesterol 5.1, Sodium 40.2, Carbohydrate 12.1, Fiber 0.8, Sugar 10.5, Protein 1.6
PEANUT BUTTER BALLS IV
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
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
PEANUT BUTTER BALLS
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
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 II
It is basically, just what the name implies.
Provided by Sharon Burnham
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 72
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 110.6 calories, Carbohydrate 11.8 g, Cholesterol 6.8 mg, Fat 7 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 52.8 mg, Sugar 10.1 g
CRISPY PEANUT BUTTER BALLS
I make over 40 different types of treats during the holidays for friends and family. These crispy peanut butter balls are one of my favorite candies to give away as gifts.-Liz David, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 54mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER BALLS
Depending on where you live, these chocolate and peanut-butter confections are known as either peanut butter balls or buckeyes. In the Midwest, they are known as buckeyes because they look like the nut of a buckeye tree, thanks to an exposed circle of peanut butter that's left after they're dipped in chocolate. Be sure to start with a good-quality peanut butter, and don't skimp on the salt. Those small touches carry a lot of impact.
Provided by Samantha Seneviratne
Categories candies, cookies and bars, dessert
Time 25m
Yield About 30 pieces
Number Of Ingredients 6
Steps:
- Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
- Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
- A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
- Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 11 grams, TransFat 0 grams
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