Peanut Butter Cream Cheese Fudge Balls Recipes

KETO PEANUT BUTTER FUDGE

Steps:

• Line a 9x9 square pan with parchment paper or grease lightly.
• In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
• Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
• Pour fudge into prepared pan and spread out evenly.
• Chill in refrigerator until set.

CREAM CHEESE PEANUT BUTTER BALLS

Steps:

• Prepare a baking sheet by lining it with aluminum foil, set aside.
• Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
• Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous.
• If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.
• Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet.
• Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
• Once you are ready to dip the balls, melt or temper the chocolate according to your preference.
• Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.
• Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.
• Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half.
• Repeat with remaining candy.
• Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

PEANUT BUTTER/ CREAM CHEESE FUDGE BALLS

Steps:

• Mix cream cheese, peanut butter, sifted cocoa, salt and Truvia with mixer until thoroutghly mixed. shape into bite sized balls and roll in the coconut and place in covered container. Put in fridge until firmly set. store in refrigerator as they will go soft if left at room temperature.

PEANUT BUTTER CUP CREAM CHEESE BALL

Steps:

• Mix cream cheese, butter and peanut butter until well mixed. Add powdered sugar and vanilla and mix well, then fold in chopped peanut butter cups. Place on a sheet of plastic wrap, and shape into a ball and wrap in the plastic wrap. Place the wrapped ball in a bowl, to keep shape, and refrigerate for at least 2 hours. Give the chocolate chips and peanuts a rough chop, then roll the chilled ball into chocolate chips and nuts. Serve with regular and/or chocolate graham crackers or Nilla wafers.

PEANUT BUTTER CHEESE BALL

Steps:

• In a small bowl, beat cream cheese until fluffy. Add the peanut butter, confectioners' sugar and vanilla; beat until smooth. , Shape into a ball; roll in peanuts. Wrap in plastic. Refrigerate until serving. Serve with apples.

CREAM CHEESE PEANUT BUTTER BALLS RECIPE - (4/5)

Steps:

• 1. Prepare a baking sheet by lining it with aluminum foil, set aside. 2. Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer. 3. Mix the candy on medium speed for several minutes until the mixture is well-combined. If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry. 4. Using a teaspoon or a candy scoop, for the candy into small balls (about 1" in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator. 5. Once you are ready to dip the balls, melt or temper the chocolate according to your preference. Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat. 6. Dip the peanut butter balls into the melted chocolate using dipping tools or two forks. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining candy. 7. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

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.

EASY AND FUN PEANUT BUTTER BALLS

Steps:

• Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue. Eat and enjoy!

PEANUT BUTTER PIE BALLS

Steps:

• Mix cream cheese, whipped topping, powdered sugar, peanut butter, and milk together in a bowl using an electric blender until well mixed, about 1 minute.
• Mix graham cracker crumbs and butter together in a bowl using a spoon.
• Roll peanut butter mixture into bite-sized balls; roll balls in graham cracker mixture until covered. Place balls on a baking sheet covered with wax paper. Freeze for 1 hour.
• Dip frozen bites into melted chocolate and return to wax paper. Freeze for 1 hour before serving.