Peanut Butter Chocolate Chip Balls Recipes

PEANUT BUTTER CHOCOLATE BALLS

Steps:

• In a small saucepan, melt peanut butter and chocolate chips over low heat. Transfer to a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping. Place in the freezer for 15 minutes or until firm enough to form into balls. , Shape into 1-in. balls. In a small microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip balls in chocolate and place on a waxed paper-lined baking sheet. Sprinkle with peanuts. Refrigerate until firm. Store in an airtight container in the refrigerator.

PEANUT BUTTER CHOCOLATE CHIP NO BAKE BALLS

Steps:

• Add oats to a food processor and pulse a few times until finely chopped.
• Add oats and remaining ingredients to a medium bowl and mix together with a spatula until well combined.
• Refrigerate for 30 minutes.
• Roll the mixture into balls using wet hands. If the dough is too crumbly and not sticking together well, add a few drops of water as needed and remix until it stays together well when rolled.
• Place balls in a storage container or bag and keep refrigerated.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
• Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
• Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
• Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

PEANUT BUTTER CHOCOLATE CHIP BALLS

Steps:

• In a mixing bowl, stir together peanut butter and butter until smooth.
• Add powdered sugar. Mix well.
• Fold in ⅓ cup chocolate chips.
• Roll the dough into small balls. Place in the refrigerator to set (approximately 30-45 minutes).
• In a microwave-safe bowl, melt the remaining 1 cup of chocolate chips.
• Dip each of the peanut butter balls into the melted chocolate. Place back in the refrigerator to let the chocolate harden.
• ENJOY!

DARK CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
• In a medium bowl, add together the peanut butter, almond flour, honey, and vanilla extract.
• Mix until the mixture thickens and sticks together.
• Roll the mixture into balls half an inch (1 ¼ cm) in diameter.
• In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
• Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
• Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
• Enjoy!

CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES

Steps:

• Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
• Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

PEANUT BUTTER BALLS

Steps:

• Melt butter, add in peanut butter, powdered sugar and cracker crumbs.
• Mix well.
• Shape into walnut size balls.
• Chill.
• If you are using paraffin, melt it in a double boiler first.
• Melt in chocolate chips and stir until smooth.
• With a tooth pick, tongs or long wooden skewer, dip balls into chocolate.
• Place on wax paper to cool.
• Note: It is optional to melt in 1/2 piece of paraffin with the chocolate. I don't do this and mine always turn out fine. The paraffin makes them shine and the chocolate will harden faster and not melt in your hands.

CHOCOLATE CHIP PEANUT BUTTER BALL COOKIES

Steps:

• Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
• Place on cookie sheet.
• Bake at 350 for 10 minutes, no longer!
• Let cool, if you can--.

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.