How To Make Peanut Butter Balls Food

HOW TO MAKE PEANUT BUTTER BALLS

Steps:

• Mix peanut butter, honey, and milk together in a large bowl to form a very thick mixture. This recipe yields about 50 peanut butter balls -- if you want more or less, adjust accordingly.
• Roll mixture in small balls about the size of a large walnut. Who are we kidding? Make 'em as big as you want.
• Roll the ball in either the crushed cornflakes, finely chopped nuts, or powdered sugar. If you're new to the glory that is the peanut butter ball, you may want to try all three and experiment with different levels of covering. You may think you want to go light on the powdered sugar when smothering it seals in the peanut butter-y taste.
• Place on waxed paper and refrigerate for at least 20 minutes. They'll be better when they're colder. Meaning they're great when they're room temperature, but the party really gets started when they're chilled.
• Enjoy!

EASY PEANUT BUTTER BALLS

Steps:

• In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
• Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
• Melt chocolate in the microwave.
• Use 20-second zaps and mix in between each zap until smooth.
• Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
• Return to wax paper and refreeze.
• Store in airtight container and serve from frozen.

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

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.

PEANUT BUTTER BALLS IV

Steps:

• Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
• Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
• Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

CRISPY PEANUT BUTTER BALLS

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

EASY AND FUN PEANUT BUTTER BALLS

Steps:

• Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue. Eat and enjoy!

PEANUT BUTTER BALLS V

Steps:

• Cream together the butter, vanilla, salt and peanut butter. Stir in 2 cups of the confectioners' sugar, nuts and all but 1/2 cup of the graham cracker crumbs. Add the last 1/2 cup of graham cracker crumbs only if needed; otherwise it may be difficult to mold the balls.
• Form the mixture by hand into 1 inch balls. Roll each ball in the remaining cup of confectioners' sugar. Set the balls in a single layer on a cookie sheet and refrigerate until firm. At this point the cookies may be dipped in melted chocolate or they can be left plain. Store in an airtight container in the refrigerator.
• To Dip Balls In Chocolate: In the top half of a double boiler; melt the chocolate chips and shortening just until the chips are melted. Remove from heat but leave over hot water. Insert a toothpick into the chilled balls and dip into the melted chocolate until coated. Set on waxed paper until hardened.

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.

NUTTER BUTTER PEANUT BUTTER BALLS

Steps:

• Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best.
• Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
• Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth).
• Dip the balls in chocolate and let cool on wax paper or parchment paper.

EASY PEANUT BUTTER BALLS

Steps:

• In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from the heat; stir in vanilla and cornflakes. , Drop by heaping teaspoonfuls onto waxed paper. Store in an airtight container.

PEANUT BUTTER BALLS

Steps:

• Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners' sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute.
• Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes.
• A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave.
• Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.

RAISIN PEANUT BUTTER BALLS

Steps:

• In a bowl, combine the first four ingredients; beat well. Add peanut butter and extract. Refrigerate for 30 minutes or until easy to handle. Shape into 3/4-in. balls.

CRISPY PEANUT BUTTER BALLS

Steps:

• Whisk the peanut butter and honey in a large bowl. Add orange juice and zest and blend until smooth.
• Add granola and stir with a spatula until well mixed. You can use a little more orange juice if necessary to make the mixture stay together.
• Spray your hands with cooking spray. Form granola mixture into 1 1/2 inch balls and arrange on a baking sheet. Refrigerate for at least 30 minutes before serving.