Peanut Butterballs Recipes

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PEANUT BUTTER BALLS II



Peanut Butter Balls II image

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

1 ½ cups peanut butter
1 cup butter
4 cups confectioners' sugar
1 ⅓ cups graham cracker crumbs
2 cups semisweet chocolate chips
1 tablespoon shortening

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

PEANUT BUTTER BALLS



Peanut Butter Balls image

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

1 1/2 cups sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or 3 tablespoons margarine, softened
1 lb dipping chocolate or 1 lb confectioner's coating

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 (TRUFFLES)



Peanut Butter Balls (Truffles) image

Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.

Provided by Sally

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
1 cup (250g) creamy peanut butter (not natural style)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
3 cups (360g) confectioners' sugar
three 4-ounce semi-sweet chocolate bars (339g), coarsely chopped*
1 teaspoon vegetable oil
optional: sprinkles

Steps:

  • Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
  • Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
  • Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
  • Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
  • Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
  • Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.

PEANUT BUTTER BALLS



Peanut Butter Balls image

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

Materials needed:
Cornstarch
6 cups sugar
1-1/4 cups water
6 drops red food coloring
3/4-inch to 1-inch-wide silver ribbon (optional)
12-inch serving platter or covered board
9-inch heart shaped pan
Peanut butter balls:
1 cup butter, softened
2 cups creamy peanut butter
7-1/2 cups (2 pounds) confectioners' sugar
1-1/2 pounds dark chocolate candy coating, coarsely chopped

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 :

EASY PEANUT BUTTER BALLS



Easy Peanut Butter Balls image

Make and share this Easy Peanut Butter Balls recipe from Food.com.

Provided by Mirj2338

Categories     Candy

Time 10m

Yield 24 serving(s)

Number Of Ingredients 5

3/4 cup peanut butter, smooth
1/4 cup margarine, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
8 ounces chocolate chips

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.

Nutrition Facts : Calories 139.1, Fat 8.8, SaturatedFat 2.9, Sodium 60.4, Carbohydrate 15.1, Fiber 1, Sugar 13.2, Protein 2.4

PEANUT BUTTER BALLS IV



Peanut Butter Balls IV image

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

¼ cup butter
1 ½ cups peanut butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavored extract
2 cups semisweet chocolate chips

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 BUTTERBALLS



Peanut Butterballs image

Provided by Food Network

Categories     dessert

Time 21m

Yield about 50 balls

Number Of Ingredients 7

18 ounces dry-roasted unsalted peanuts
Peanut oil
1 pound confectioners' sugar
1 1/3 cup graham cracker crumbs
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
12 ounces milk chocolate
Additional equipment: 2 cookie sheets, about 50 paper bonbon cups or mini-muffin cups, any color

Steps:

  • Grind the peanuts in a food processor until smooth. If the mixture seems too thick and grainy, add peanut oil a little bit at a time by drizzling a thin stream through the feed tube with the motor running. Puree until smooth and the consistency of peanut butter.
  • Transfer the peanut butter to the bowl of a mixer fitted with a paddle attachment (or any large bowl) and add the confectioners' sugar, graham cracker crumbs, and butter. Mix together until smooth. Form the mixture into bite-size balls and set aside on an un-greased cookie sheet. Chill until slightly firmed, about 30 minutes.
  • Meanwhile, arrange the paper cups on a cookie sheet. Melt the chocolate. Dip the tops of the peanut butter balls into the melted chocolate and set each one, chocolate side up, in a paper cup. Let the chocolate set before serving, about 30 minutes at room temperature (or refrigerate 10 minutes if you're in a hurry).
  • Store in an airtight container for up to 1 week.

PEANUT BUTTER BALLS



Peanut Butter Balls image

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

2 cups/242 grams confectioners' sugar
1 cup/270 grams sweetened, smooth peanut butter
4 tablespoons/57 grams unsalted butter, melted
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
5 ounces/142 grams semisweet chocolate

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

T'S PEANUT BUTTER BALLS



T's Peanut Butter Balls image

I love these as a quick energy snack. I keep them in the refrigerator almost all the time. They are sweet enough to make me feel like I am getting a treat, but they have enough good stuff to help with energy fixes and muscle recovery. Store in the refrigerator.

Provided by Missty

Categories     Appetizers and Snacks

Time 45m

Yield 40

Number Of Ingredients 9

1 (18 ounce) jar crunchy peanut butter
½ cup coconut oil
2 tablespoons agave nectar
1 teaspoon Celtic sea salt
1 cup flax seed meal
1 cup hempseed
2 ½ cups rolled oats
2 (12 ounce) bags dark chocolate chips (such as Ghirardelli®)
1 cup pecan pieces

Steps:

  • Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
  • Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 20.5 g, Fat 19.9 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 6.7 g, Sodium 120.1 mg, Sugar 2.2 g

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