Moms Famous Peanut Butter Balls Food

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.

GRANDMA'S PEANUT BUTTER BALLS

Steps:

• Mix everything together in a bowl until well blended.
• Form into 1 inch balls.
• Refrigerate and enjoy!

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.

MOM'S PEANUT BUTTER BALLS

Steps:

• Mix first 5 ingredients well and roll into small balls. Melt chocolate chips and parowax in double boiler over hot water. Drop balls in to chocolate and let dry on waxed paper.

PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine Peanut Butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
• In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.

MOM'S FAMOUS PEANUT BUTTER BALLS

Steps:

• In the bowl of an electric stand mixer fitted with a paddle attachment, combine peanut butter, butter, vanilla, salt, and half of the powdered sugar. You can also do this by hand with a wooden spoon and clean hands.
• Blend on low speed until the mixture begins to come together. Stop the mixer, scrape down the sides of the bowl, and add the remaining powdered sugar. Mix until thoroughly combined. The mixture will be very thick, but not dry. The powdered sugar should incorporate easily.
• Remove the bowl from the stand and use a small cookie scoop to scoop dough and roll peanut butter balls between your hands to make a tight, round ball. Place on a parchment lined baking sheet. Refrigerate for at least 1 hour, or overnight.
• In a heatproof bowl combine chocolate chunks and coconut oil. Place the bowl over a small pot of simmering water and let sit until chocolate begins to melt. Stir until the chocolate is completely melted and reduce heat so the water is just at a low simmer.
• Remove the balls from the refrigerator and using your fingers, dip half of each ball into the melted chocolate, and return to the parchment lined sheet. Repeat until all balls are dipped and place in the refrigerator to chill and harden the chocolate.
• Keep peanut butter balls covered and stored in the refrigerator, or pack them in holiday tins and stored in the refrigerator for gifting. Peanut butter balls last up to 2 weeks if not longer covered well and cool.