No Bake Peanut Butter Balls Food

NO-BAKE PEANUT BUTTER BALLS

Steps:

• Beat peanut butter and sugar in large bowl with mixer until blended. Add 1/2 cup wafer crumbs; mix well.
• Drop tablespoonfuls of peanut butter mixture into 28 mounds onto waxed paper-covered baking sheet. Top each with 1 marshmallow; shape peanut mixture into ball around marshmallow to completely enclose marshmallow. Roll in remaining wafer crumbs until evenly coated, gently pressing crumbs onto balls to secure.
• Refrigerate 4 hours or until firm.

NO BAKE PEANUT BUTTER BALLS

Steps:

• Heat sugar and corn syrup in a sauce pan over med.
• until sugar is melted.
• Heat to boiling; boil thirty sec.
• and then remove from heat.
• Stir in PB and vanilla until smooth.
• Quickly fold in raisins, if using.
• **Stir in cereal!
• Shape into 1 inch balls w/ buttered hands.
• Must do this relatively quickly or mixture will start to harden!

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.

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.

NO BAKE ENERGY BALLS

Steps:

• Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
• Remove dough from refrigerator; roll into balls, about 1 inch in diameter.

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!