Peanut Butter Balls Viii Recipes

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.

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

Steps:

• Directions for Candy Dish:, Dust a 9-inch heart-shaped pan with cornstarch and set aside. In a bowl, combine sugar, water and food coloring; mix with hands until the consistency of wet sand (see photo 1). Firmly pack into prepared pan (see photo 2). , Smooth the top surface and immediately invert onto an ungreased heavy-duty baking sheet. Tap top of pan to loosen; remove pan (see photo 3) and let dry for 4 hours. , When mixture is dry, carefully invert the heart. Using a spoon, gently scoop out soft sugar, leaving a 1/2-in.-thick shell (see photo 4). Smooth inside edge with fingertips. Dry candy dish at room temperature for 24 hours or in a 200° oven for 20 minutes. Cool completely on the baking sheet. , Transfer to a 12-in. serving platter or covered board. If desired, place silver ribbon on board around dish (see photo at far left). Fill dish with Peanut Butter Balls (recipe below) in foil cups if desired., Peanut Butter Balls:, In a bowl, cream the butter and peanut butter. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden.

PEANUT BUTTER BALLS

Steps:

• Stir together powdered sugar, peanut butter and butter until well mixed.
• Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
• Let balls stand for 20 minutes until dry.
• Melt the dipping chocolate or confectioners' coating.
• Drop balls one at a time in melted chocolate.
• Using a fork, remove from the chocolate, letting excess chocolate drip off.
• Place back on the waxed paper.
• Let stand until dry.
• Store tightly covered in a cool dry place.

THE ABSOLUTE BEST AND EASIEST PEANUT BUTTER BALLS!

Steps:

• In a large bowl, cream the butter and peanut butter with a mixer.
• Once it's blended well, slowly add the powdered sugar. Usually, after the second cup, I'll check it every few times to make sure the mixture isn't too dry.
• Once you've added all the sugar, it should be a nice soft consistency, not sticky and easy to roll but not dry to where it crumbles. If you put all the sugar in and it's still to sticky to roll, try putting in more a little at a time until it gets to a good rolling consistency.
• Roll dough into balls. The size depends on how big or little you would like them.
• Lay the balls on the wax paper in a row and then put in the freezer while you melt the chocolate.
• To a medium size pot, add about 2-3 inches of water and bring to a boil. Once boiling, lower to a simmer and place a metal or glass bowl on top, making sure the bottom doesn't touch the water.
• Add chocolate to the metal/glass bowl. Add wax and mix until it and the chocolate are both melted and a smooth consistancy.
• Once the chocolate is melted, take out the peanut butter balls and set them beside your pot of chocolate. Drop in one or two of the balls into the chocolate and then scoop them out with a fork or spoon. Set them on another cookie sheet or pan lined with wax paper.
• Once your finished, set them back in the freezer for about 5-10 minutes or until hard. They're ready to be served or stored in a decorative tin.

PEANUT BUTTER COOKIES VIII

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, stir together the peanut butter, water and eggs until smooth and well blended. Stir in the cake mix. Use your hands if necessary to blend thoroughly. Roll into walnut sized balls or drop by spoonfuls 3 inches apart onto ungreased cookie sheets. Press each cookie down using a floured fork.
• Bake for 8 to 20 minutes in the preheated oven, until golden brown. Remove from baking sheets to cool on wire racks.