Peanut Butter Balls Paula Deen Recipes

BUCKEYES

Steps:

• 1. Line a baking sheet with parchment paper.
• 2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat together the sugar, peanut butter, butter, and vanilla at medium speed. The dough should end up slightly crumbly. Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet and stick a toothpick into each ball. Place in the freezer and chill for 1 hour.
• 3. In the top of a double boiler, or in a bowl snugly on top of a pan with a few inches of simmering water, melt the chocolate chips, stirring until smooth. Holding a ball by the toothpick and placing a fork under the ball to stabilize it, dip it into the hot chocolate, leaving a small hole of the peanut butter dough showing at the top of the ball as the "buckeye." Let the excess chocolate drip back into the pot. Return the buckeye to the baking sheet. Repeat with the remaining balls.
• 4. Cover loosely with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the toothpicks before serving.

PEANUT BUTTER BALLS (PAULA DEEN)

Steps:

• Mix well and shape into balls.
• Dredge in powdered sugar and dip in the chocolate fountain.
• (I did not have a chocolate fountain so I skipped the powdered sugar and pressed a few milk chocolate chips into each one.).

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Mix peanut butter, honey and milk together to form very thick mixture. Roll out into small balls about the size of a walnut. Roll in confectioner's sugar. Dip in melted chocolate. Roll in crushed cereal. Place on waxed paper and refrigerate until set.

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.

PAULA DEEN'S MAGICAL PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F. Grease a large baking sheet.
• In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
• Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
• With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
• Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
• Cool slightly before removing from the pan.

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:

• Mix peanut butter, honey, and milk together to form very thick mixture. Roll out in small balls about the size of a walnut. Then roll in crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate.

PAULA DEEN ALMOND CHOCOLATE BALLS

Steps:

• Cream together sugar and butter in a bowl; add milk. Stir in almond, coconut, and nuts; mix well.
• Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours.
• Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.