Bevs Peanut Butter Balls Recipes

PEANUT BUTTER BALLS III

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.

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 BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

BEV'S CHEWY PEANUT BUTTER BLOSSOMS

Steps:

• Heat oven to 375°F
• Remove wrappers from chocolate pieces.
• Beat sweetened condensed milk and peanut butter in large bowl until smooth.
• Add baking mix and vanilla; blend well.
• Shape into 1-inch balls; roll in sugar.
• Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 8 minutes or until very lightly browned (do not overbake).
• Remove from oven; immediately press chocolate piece in center of each ball.
• Remove from cookie sheet to wire rack.
• Cool completely.
• Store in tightly covered container.

BEV'S PEANUT BUTTER BALLS

Steps:

• In a large pot over low-medium heat melt peanut butter and butter, remove
• from heat.
• Add powdered sugar until thick enough to roll into balls.
• Make into balls and cool on wax paper. Melt chocolate in double boiler with paraffin wax on low heat.
• Dip balls in chocolate using toothpicks, cool on wax paper.
• Can freeze for one year, refridgerate for 4 months.