Peanut Butter Buttons Recipes
PEANUT BUTTER BUTTONS
The pairing of peanut butter and chocolate is always a crowd favourite and this irresistible cookie recipe is also sure to delight. Additional recipes can be found at www.peanutbureau.ca.
Provided by Mary Jenny
Categories Dessert
Time 33m
Yield 26-28 cookies
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
- 3. Beat in ½ cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
- 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
- 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
- 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.
Nutrition Facts : Calories 141, Fat 7.9, SaturatedFat 3.5, Cholesterol 22.6, Sodium 43.4, Carbohydrate 15.7, Fiber 0.7, Sugar 9.2, Protein 2.6
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
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.
FUDGY BUTTONS
Not all of Grandma's recipes are time-consuming--her fast fudge proves it! She stirred up a batch for us grandkids every time we visited. Now, I'm carrying on the tasty tradition for my family whenever we want a quick chocolate treat with a peanut butter twist.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 43mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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