Peanut Buttermarshmallow Filled Donut Balls Recipes

CRUNCHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.

PEANUT BUTTER CREAM FILLED DONUTS RECIPE - (4.4/5)

Steps:

• In the bowl of electric mixer, with the dough hook attached, add milk and yeast, stir and let sit until yeast dissolves, about 1 to 2 minutes. Add flour, 1/3 cup sugar, salt, eggs, and vanilla, mixing on low speed until combined, then on medium-low speed for 2 to 3 minutes. Gradually add in softened butter, mixing until the butter is combined and the dough is soft, about 5 minutes. The dough will probably be sticky, so if needed add in a few teaspoons of flour to remove it from the bowl. Wrap it in plastic wrap and refrigerate for 4 to 6 hours or overnight. PEANUT BUTTER PASTRY CREAM: While the dough is refrigerating, make the pastry cream since it has to chill. In a small bowl, stir together flour, sugar, and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg and flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat and strain through a fine mesh sieve. Then whisk in vanilla and peanut butter. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours or overnight. Remove donut dough and place on a floured surface. Roll it out until it is about 1/2 inch thick, then use a standard size biscuit cutter and cut out as many rounds as you can. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they've doubled in size. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350°F, add the doughnuts 2 to 3 at a time and fry until golden brown, about 2 to 3 minutes per side. Make sure you are using a thermometer, do not allow your oil to get too hot. The doughnuts need nearly 4 to 5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn and the inside won't be all of the way cooked. After frying, transfer each doughnut to a paper towel to let the excess oil drain. Let them cool to the touch, the roll in the remaining sugar. Give the doughnuts another 30 to 45 minutes to cool completely. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. Fold in the peanut butter pastry cream, taking a few good minutes to fold it in completely with a large spatula. Using a pastry bag, a ziplock bag, or even a spoon, poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. To make the chocolate drizzle, heat the heavy cream until warm then pour over the chopped chocolate. Stir continuously until melted and smooth, then cover or drizzle the doughnuts. Serve immediately.

PEANUT BUTTER BALLS IV

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.

PEANUT BUTTER & JELLY DONUT HOLES RECIPE BY TASTY

Steps:

• Cut each biscuit into 4 equal sections and roll each into a small ball between your hands.
• In a medium saucepan over medium-high heat, heat oil to about 350˚F (180˚C).
• Fry doughnut holes in batches for 3-5 minutes, or until golden on all sides.
• Allow doughnut holes to cool and prepare jelly in piping bag with small circular tip.
• Inject each doughnut with roughly 1 teaspoon of jelly, or until filled.
• In a small bowl, combine melted butter, peanut butter, and powdered sugar. Whisk together until smooth.
• Dip each hole into the glaze, or warm the glaze slightly in the microwave and pour over each hole.
• Allow glaze to set.
• Enjoy!

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

PEANUT BUTTER DONUTS

Steps:

• Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.

PAT'S PEANUT BUTTER MARSHMALLOW CANDY

Steps:

• Melt together the white chocolate and the peanut butter in a pan in the oven at 200°F Then stir in:.
• peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
• ** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.