Chocolate Peanut Butter Cornflake Balls Food

CHOCOLATE PEANUT BUTTER CORNFLAKE COOKIES

Steps:

• Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated.
• Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

PEANUT BUTTER AND CHOCOLATE BALLS

Steps:

• Line a cookie sheet with aluminum foil or waxed paper.
• In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
• The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

CHOCOLATE PEANUT BUTTER CRUNCH BALLS

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.

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 PEANUT BUTTER CORNFLAKE BALLS

Steps:

• Melt Corn Syrup and Brown Sugar together in microwave until boiling slightly (aprox 1 min).
• Add peanut butter and chocolate syrup microwave for 30 seconds and mix.
• Add cornflakes to mixture
• stir to combine.
• drop from a teaspoon onto wax paper (or muffin tins).
• refrigerate for aprox 1 hour (or until chocolate is firm).
• Enjoy.

CHOCOLATE PEANUT BUTTER CEREAL BARS

Steps:

• In a small saucepan, combine the brown sugar, peanut butter, corn syrup and 1-1/2 teaspoons butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in the cereal and pecans. Press into a 9x5-in. loaf pan coated with cooking spray. , In a microwave, melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture; cool. Cut into bars. Store in the refrigerator.

CHOCOLATE PEANUT BUTTER CORNFLAKE CRUNCH BARS

Steps:

• In a 3-quart saucepan, combine the peanut butter, corn syrup and sugar.
• Cook on low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes).
• Remove from heat and stir in the chocolate chips until melted.
• Stir in the vanilla extract, cereal and nuts; toss to coat well (mixture will be stiff).
• Press into a buttered 13x9-inch pan.
• Cool completely, then cut into bars.

CHOCOLATE CRISPY PEANUT BUTTER BALLS

Steps:

• Combine first 4 ingredients in large bowl and mix well.
• Roll dough into 1-inch balls and chill, covered.
• For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth.
• Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time.
• Set balls on wax paper to harden.
• Store in airtight container in refrigerator.

PEANUT BUTTER AND CHOCOLATE BALLS

Steps:

• Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
• Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)

PEANUT BUTTER CORNFLAKE BARS

Steps:

• In a large saucepan, combine peanut butter, sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Let stand until set, about 1 hour.

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.