4 Ingredient Peanut Butter Balls Recipes
PEANUT BUTTER BALLS IV
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
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
4-INGREDIENT PEANUT BUTTER BALLS
Make and share this 4-Ingredient Peanut Butter Balls recipe from Food.com.
Provided by lababb
Categories Peanut Butter
Time 10m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- combine sugar and corn syrup in a medium sauce pan over medium-low heat.
- bring to a light boil.
- remove from heat and stir in peanut butter until melted.
- stir in rice krispies.
- using a tablespoon spoon onto wax paper to cool.
Nutrition Facts : Calories 130.2, Fat 6.5, SaturatedFat 1.3, Sodium 91.1, Carbohydrate 16.5, Fiber 0.8, Sugar 8.7, Protein 3.4
PEANUT BUTTER BALLS
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
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 III
This is another recipe for Peanut Butter balls. This one I got from my 96 year old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too.
Provided by Nancy Puig
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
- Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
- Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 36 g, Cholesterol 10.2 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 7.2 g, Sodium 154.4 mg, Sugar 29.5 g
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- Line a large baking tray with baking or parchment paper. In a large mixing bowl, add butter and peanut butter. Mix briefly until smooth and creamy.
- Add icing sugar and mix until a soft dough forms. Scoop small tablespoons of peanut butter mixture and roll into a smooth ball using your hands. Place on prepared tray. Repeat util you have roughly 18 truffles. Place truffles in the fridge for at least 10 minutes.
- Break up chocolate into small pieces and place in a small microwave-safe bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth.
- Dip each peanut butter ball into the chocolate, one at a time, and use a fork to get slowly lift them out. Gently shake off excess chocolate and place truffles on prepared tray. Pop in the fridge for 10-15 minutes to set.
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- Mix the peanut butter and softened butter together in a mixing bowl. Gradually stir in powdered sugar until fully combined. Cover and place in the fridge for about 15 minutes to firm up.
- Using your hands, shape the dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes (this will hold it's shape for dipping).
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