Chocolate Dipped Peanut Butter Cookie Balls Food

CHOCOLATE-DIPPED PEANUT BUTTER COOKIE BALLS

Steps:

• Beat butter and peanut butter in large bowl with mixer until blended. Gradually add sugar, then 2 cups wafer crumbs, mixing well after each addition.
• Shape into 42 (1-inch) balls; freeze 10 min.
• Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining wafer crumbs. Refrigerate 1 hour or until firm.

CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

CHOCOLATE BALLS

Steps:

• In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop.
• Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

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.

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
• Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
• Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
• Note:.
• To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

CHOCOLATE-PEANUT BUTTER COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and peanut butter until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with nuts and sprinkles. Refrigerate 15 minutes or until chocolate is firm.

CHOCOLATE DIPPED PEANUT BUTTER COOKIES

Steps:

• 1 Mix butter, peanut butter brown sugar, granulated sugar together till creamy.
• 2 Beat in the egg until well mixed.
• 3. mix in flour, baking soda, baking powder, and cinnamon.
• 4 Form 40 1 inch balls, place balls on greased bake sheets, about 2 in apart.
• 5 Press Balls down to flat rounds.
• 6 Heat Oven to 350.
• 7 Bake 6-8 minutes or until cookies are golden brown on the edges.
• 8. Let cookies cool completely.
• 9 Melt chocolate and shortening in double boiler.
• 10 stir in corn syrup.
• Then dip each cookie half way into chocolate and freeze until chocolate is set up it takes about an hour.

CHOCOLATE-DIPPED PEANUT BUTTER BALLS RECIPE

Steps:

• Mix peanut butter and butter in medium bowl until blended. Add sugar and graham crumbs; mix well.
• Shape into 24 (1-inch) balls; dip, 1 at a time, in chocolate, turning to evenly coat each ball. Place on parchment- or waxed paper-covered rimmed baking sheet.
• Refrigerate 1 hour or until firm.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.