CHOCOLATE-COVERED PEANUT BUTTER BALLS
Crunchy peanut butter balls dipped in chocolate. A favorite Christmas cookie in my family for at least three generations. Can be refrigerated, frozen, or eaten immediately.
Provided by Edna
Categories Desserts Candy Recipes Truffle Recipes
Time 3h20m
Yield 45
Number Of Ingredients 6
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.
Nutrition Facts : Calories 75.3 calories, Carbohydrate 9.6 g, Cholesterol 2 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 41.9 mg, Sugar 6.3 g
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
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
"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.
CHOCOLATE PEANUT BUTTER CRUNCH BALLS
Make and share this Chocolate Peanut Butter Crunch Balls recipe from Food.com.
Provided by SOULS121600
Categories Lunch/Snacks
Time 40m
Yield 3 1/2
Number Of Ingredients 5
Steps:
- Beat peanut butter and corn syrup in medium size bowl until well blended. Stir in cereal and mix well.
- Using a rounded teaspoon, shape mixture into balls. Place on a lg baking sheet lined with foil. Chill several hrs until firm.
- Place 6 ounces of chocolate in med size bowl and cover. Microwave on high for 1 minute Stir chocolate until melted and smooth. Add the remaining chocolate and cont. stiring until smooth.
- Using a fork,spear peanut butter balls; dip into chocolate, turning to coat completely; shake off the excess by gently tapping the fork on the edge of the bowl. Return to the baking sheet.
- Let stand about 2 hrs or until chocolate is almost firm. Sprinkle tops with chopped peanuts. Let stand until hardened.
Nutrition Facts : Calories 1170.3, Fat 71.5, SaturatedFat 18.6, Cholesterol 17.4, Sodium 635.8, Carbohydrate 115.9, Fiber 10.6, Sugar 62, Protein 30.2
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
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5/5 (11)Category CandyCuisine American, SouthernTotal Time 2 hrs 18 mins
- Melt the peanut butter and butter together. (You can do it over low heat on the stove or in the microwave. I do mine 2 minutes in the microwave) Mix together the powdered sugar and the rice krispies. Mix the sugar and krispies with the melted peanut butter and butter. I just use a wooden spoon to mix them together. Form into balls about 1 inch in size or whatever size you like.
- Cover a baking sheet with wax paper and place peanut butter balls on the sheet and chill in the refrigerator for about an hour. Melt the chocolate and shortening either on the stove or in the microwave. I do it in the microwave for about 2 1/2 minutes and stir well. Dip peanut butter balls into chocolate and place back on cookie sheet. Keep chilled until firm or about an hour. Makes 3 dozen depending on size you make them.
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- Roll them into balls, using about 1 tablespoon per ball. I like to use a medium sized cookie scoop.
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- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the peanut butter, vanilla, and salt, and beat until smooth and combined.
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