NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY
Here's what you need: butter, creamy peanut butter, powdered sugar, crispy rice cereal, chocolate chunk
Provided by Scott Loitsch
Categories Desserts
Yield 40 servings
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
- Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
- Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
- Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
- In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
- Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
- Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, Sugar 16 grams
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
NO BAKE CHOCOLATE COVERED PEANUT BUTTER BALLS
These are one of my family favorites.
Provided by LINDA BAILEY
Categories Nuts
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
- 2. Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
- 3. While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
- 4. Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy.
- 5. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator.
CHOCOLATE-COVERED PEANUT BUTTER BALLS
Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.
Provided by Edna
Categories Desserts Candy Recipes Truffle Recipes
Time 3h20m
Yield 45
Number Of Ingredients 6
Steps:
- Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
- Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
- Grease a baking sheet.
- Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 9.6 g, Cholesterol 2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 41.9 mg, Sugar 6.3 g
CHOCOLATE COATED PEANUT BUTTER BALLS (NO BAKE)
These are so easy to make and require no baking, you can make these up to 5 days in advance and refrigerate in an airtight container. Plan ahead the balls have to be chilled overnight before coating in chocolate. Just a warning, these are VERY addicting LOL! You should get between 45-50 small balls, depending on the size you make them, so yield is only estimated.
Provided by Kittencalrecipezazz
Categories Candy
Time P1D
Yield 50 ball (approx)
Number Of Ingredients 6
Steps:
- Line a cookie sheet with foil.
- Melt butter in a small saucepan over low heat, or in the microwave.
- In a large bowl combine cereal, peanut butter, dry milk and powdered sugar; mix in melted butter.
- Moisten hands and roll about 1 tablespoon mixture into a ball.
- Place on prepared baking sheet.
- Repeat with remaining mixture and then chill overnight.
- Line cookie sheets with foil.
- Melt the chocolate in a double boiler over low heat, stirring occsionally.
- Remove chocolate from over the water.
- Using a fork, dip the chilled balls one at a time into the chocolate mixture.
- Transfer to the cookie sheets.
- Refrigerate until chocolate is firm.
Nutrition Facts : Calories 167.7, Fat 12.9, SaturatedFat 5.8, Cholesterol 9.8, Sodium 89.6, Carbohydrate 12.3, Fiber 2.1, Sugar 7.8, Protein 5.1
CHOCOLATE PEANUT BUTTER BALLS
"It's a tradition for my sister and me to bring these chocolaty confections to functions and family gatherings," notes Rhonda Williams of Mayville, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.
Nutrition Facts : Calories 138 calories, Fat 9g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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- In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
- Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
- While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
- Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.
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