Moms Peanut Butter Balls Food

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:

• 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.

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.

PEANUT BUTTER BALLS

Steps:

• In a medium sized bowl combine powdered sugar and oats; mix well.
• In a small saucepan melt together the butter and peanut butter until smooth and well incorporated.
• Add the peanut butter "sauce" to bowl of oatmeal and sugar. Mix together well using a spoon at first, then after "sauce" has cooled slightly use your hands to better mix all ingredients together.
• Roll into balls about an inch in diameter (or whatever size you wish). Lay formed balls on wax paper or foil until all dough has been used.
• After forming balls, melt paraffin wax in a double boiler, then add chocolate chips. Melt and mix together well.
• Place about a handful of peanut butter balls in chocolate wax, being sure to stir in order to coat balls completely. Remove coated balls with a spoon and return to wax paper or foil to cool and dry.
• Enjoy immediately or store in an airtight bowl in the fridge.

CREAM CHEESE PEANUT BUTTER BALLS

Steps:

• Prepare a baking sheet by lining it with aluminum foil, set aside.
• Combine the softened cream cheese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.
• Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous.
• If the dough appears to be too sticky, add the extra powdered sugar and mix until it is somewhat stiff but still pliable and not dry.
• Using a teaspoon or a candy scoop, form the candy into small balls (about 1inch diameter or less) and place them on the prepared baking sheet.
• Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.
• Once you are ready to dip the balls, melt or temper the chocolate according to your preference.
• Make sure to melt the chocolate in short intervals in the microwave or over a double burner, so that it does not overheat.
• Dip the peanut butter balls into the melted chocolate using dipping tools or two forks.
• Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half.
• Repeat with remaining candy.
• Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

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.

NO-BAKE OATMEAL PEANUT BUTTER BALLS RECIPE

Steps:

• In a large bowl, mix together oats, peanut butter, and honey. The dough will be tough to stir and kind of sticky.
• Add in candies and mix well.
• Roll into 1 inch balls.
• Store in an air-tight container and keep in the fridge for up to one week.