Graham Peanut Butter Balls Recipes

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
• Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
• In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
• Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

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 GRAHAM BALLS

Steps:

• Spread out a length of foil in your cooking area to hold candies.
• Combine first seven ingredients in a large bowl and form into balls no larger than 1" in diameter.
• Melt shortening, chocolate and butterscotch chips in double boiler (or over low heat) until smooth and well-blended.
• Dip balls in chocolate-butterscotch mixture (either a toothpick or a spoon can be used) and allow to cool on foil.
• Refrigerate as soon as the coating has set.

EASY PEANUT BUTTER GRAHAM BALLS

Steps:

• In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
• Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
• Using hands shape into small balls (about 1-inch).
• Place the balls on a plate and refrigerate until completely cold (about 2 hours).
• After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
• In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
• Dip the COLD balls into the chocolate mixture to coat.
• Place on a baking sheet lined with parchment or waxed paper to set.

PEANUT BUTTER GRAHAM BARS

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.