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
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
CRISPY PEANUT BUTTER BALLS
I make over 40 different types of treats during the holidays for friends and family. These crispy peanut butter balls are one of my favorite candies to give away as gifts.-Liz David, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 54mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY PEANUT BUTTER BALLS
"The first time I made this candy, I knew it was going to be a big hit," writes Janice Brightwell, Jeffersonville, Indiana. "My husband and friends agree it's the best they've ever tasted. It's quick and simple to prepare. I've been asked for the recipe countless times."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRUNCHY PEANUT BUTTER BALLS
Make and share this Crunchy Peanut Butter Balls recipe from Food.com.
Provided by msGigi
Categories Dessert
Time 30m
Yield 24 balls
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
- In a small microwave-safe bowl, combine chocolate chips and shortening.
- Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
- Roll cereal mixture into 1-in. balls; dip in chocolate.
- Place on a waxed paper-lined pan.
- Refrigerate until set.
Nutrition Facts : Calories 154.4, Fat 9.3, SaturatedFat 3.2, Sodium 70.9, Carbohydrate 17.2, Fiber 1.3, Sugar 10.9, Protein 3.3
PEANUT BUTTER CRUNCH BALLS
My mother and I made these when I was little. Wanted to share with my children and they love them too!
Provided by Nandi
Categories Candy
Time 10m
Yield 12 Balls, 12 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar and syrup to a boil that only melts the sugar.
- Remove from heat.
- Add peanut butter and mix well.
- Pour over 5 cups corn flakes.
- Gently stir.
- Make sure all of the peanut butter mixture is consistent throughout the corn flakes.
- Drop onto wax paper and allow to cool and harden.
- Store in cool area.
CRUNCHY PEANUT BUTTER BALLS
These are really delicious. I made a big batch of them yesterday and my DH took 1/2 the recipe to work with him. I love the crunchy, peanutty sweetness of these treats!
Provided by Chef Joey Z.
Categories Candy
Time 17m
Yield 24 balls, 24 serving(s)
Number Of Ingredients 5
Steps:
- Put the agave nectar in a large microwave bowl.
- Grind up your cacao and almonds separately. You can also use unsweetened coco powder and almond meal in this if you don't have the raw cacao and almonds.
- Add the cacao and almonds to the agave nectar. Stir well. Add the cornflakes and mix to coat.
- Put the whole thing into your food processor. Pulse until you have a rough mixture. Open the lid and taste it. It should be fairly sweet. If you want more sweetness add a little more agave, but not too much, you don't want this to be runny.
- Put into your microwave safe bowl and heat for about 2 minutes until warm.
- Roll into balls and put on a wax paper covered cookie sheet and refrigerate until set.
- I put mine in a plastic container and returned to the fridge.
- Bon Appetit!
Nutrition Facts : Calories 127.3, Fat 9.2, SaturatedFat 1.8, Sodium 116.2, Carbohydrate 8.6, Fiber 1.4, Sugar 2.2, Protein 4.8
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