Chocolate Dipped Peanut Butter Balls Recipes

PEANUT BUTTER BALLS

Steps:

• Line a baking sheet with waxed paper and set aside.
• Mix peanut butter, butter and vanilla together in a large bowl.
• Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.*
• By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
• Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
• Once you have made all of your balls, melt your chocolate. My favorite way to do this is in the double boiler, but if you don't have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate. Be sure to add the shortening to your chocolate - this will make covering your peanut butter balls with chocolate a lot easier.
• One at a time, drop your peanut butter balls into the melted chocolate. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper.
• Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

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!

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER BALLS

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.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

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.

CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

CHOCOLATE-DIPPED PEANUT BUTTER BALLS RECIPE

Steps:

• Mix peanut butter and butter in medium bowl until blended. Add sugar and graham crumbs; mix well.
• Shape into 24 (1-inch) balls; dip, 1 at a time, in chocolate, turning to evenly coat each ball. Place on parchment- or waxed paper-covered rimmed baking sheet.
• Refrigerate 1 hour or until firm.