No Bake Chocolate Peanut Butter Balls Food

NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Place peanuts into bowl of food processor fitted with metal blade attachment.
• Pulse peanuts until finely chopped.
• Remove and place into small bowl.
• Place peanut butter and butter into large bowl.
• With hand-held electric mixer, beat until completely smooth.
• Add vanilla and beat, scraping down sides of bowl with rubber spatula as necessary.
• Slowly add confectioners' sugar and beat until combined.
• The mixture should be thick.
• Line baking sheet with waxed paper.
• Roll peanut butter mixture into 1-inch balls.
• When they are rolled, cover sheet pan with plastic wrap and place into refrigerator for at least 1 hour.
• Meanwhile, place chocolate-peanut butter chips and unsalted butter into bowl and melt according to directions.
• Poke toothpick into center of each ball and dip into melted chocolate using spoon to drizzle over top of peanut butter ball, if necessary.
• Coat entire ball.
• Place on baking sheet and immediately sprinkle chopped peanuts over top.
• Place in refrigerator to harden.
• Remove toothpicks before serving.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

CHOCOLATE COATED PEANUT BUTTER BALLS (NO BAKE)

Steps:

• Line a cookie sheet with foil.
• Melt butter in a small saucepan over low heat, or in the microwave.
• In a large bowl combine cereal, peanut butter, dry milk and powdered sugar; mix in melted butter.
• Moisten hands and roll about 1 tablespoon mixture into a ball.
• Place on prepared baking sheet.
• Repeat with remaining mixture and then chill overnight.
• Line cookie sheets with foil.
• Melt the chocolate in a double boiler over low heat, stirring occsionally.
• Remove chocolate from over the water.
• Using a fork, dip the chilled balls one at a time into the chocolate mixture.
• Transfer to the cookie sheets.
• Refrigerate until chocolate is firm.