Peanut Butter Balls Ii Recipes

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.)

PEANUT BUTTER BALLS III

Steps:

• Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
• Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
• Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

PEANUT BUTTER BALLS

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

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.

PEANUT BUTTER BALLS

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.

EASY PEANUT BUTTER BALLS

Steps:

• In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
• Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
• Melt chocolate in the microwave.
• Use 20-second zaps and mix in between each zap until smooth.
• Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
• Return to wax paper and refreeze.
• Store in airtight container and serve from frozen.

BUCKEYE BALLS II

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
• Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
• Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.

PEANUT BUTTER BALLS

Steps:

• 1. In a large bowl, mix all ingredients by hand, with the exception of the chocolate chips.
• 2. roll into bitesize balls Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter.
• 3. Melt chocolate over double boiler or in saucepan over low heat. adding wax till the chocolate looks shiny, (this helps it harden as a coating so might be optional, I have never tried it with it).
• 4. dip balls in chocolate, roll them around and take them out and place them on wax paper until the chocolate coating hardens.
• 5. Store in an airtight container in the fridge or in the freezer.