PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
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
My mom helped me post this recipe. These candies are like Reese's Peanut Butter Cups and are fun for kids to make because you don't have to cook them. My mom and I made these together.
Provided by Ali in Cali
Categories Candy
Time 1h
Yield 15 pieces
Number Of Ingredients 4
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.
DOUBLE CHOCOLATE OATMEAL ENERGY BITES & 19 MORE ENERGY BITES FOR KIDS
These little bites are the perfect on-the-go energizing and nutritious snack that will keep you and your kiddos satisfied between meals!
Provided by Sarah Remmer, RD
Categories Snacks
Time 10m
Number Of Ingredients 9
Steps:
- Add all of the ingredients except the chocolate chips into a food processor and process until well-blended.
- Transfer to a medium-sized bowl and add chocolate chips. Mix well.
- Roll into 1-inch balls and place on parchment paper inside an airtight container.
- Chill and serve!
NUT BUTTER BALLS
Steps:
- Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL.
- Chill dough until firm enough to handle.
- Preheat oven to 350 degrees F (180 degrees C).
- Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.4 g, Cholesterol 20.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.3 g, Sodium 103.3 mg, Sugar 2.7 g
PEANUT BUTTER PROTEIN BALLS (GLUTEN-FREE, VEGAN, WHOLE GRAIN, DAIRY-FREE)
Provided by Texanerin Baking
Time 10m
Yield 24 1" balls
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, stir together the peanut butter, brown rice syrup or honey and vanilla extract.
- Stir in the oats, coconut and salt until well combined and then add the chocolate chips. If the mixture doesn't hold together well when pinched together, add the additional water or vanilla, a teaspoon at a time until the mixture holds together well when pinched.
- Form 1" balls by pressing about 1 tablespoon of the mixture together.
- Store at room temperature for up to 3 days or refrigerate for 1 week.
GREAT GRANDMA'S NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
- Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 8.6 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 27.4 mg, Sugar 3.9 g
10 RECIPES FOR POWER BALLS | HEALTHY RECIPES FOR PROTEIN BALLS
10 Healthy Recipes for Power Balls.Below you will find directions for a Basic Power Balls, plus 10 add in ingredients to make delicious combinations like PB&J and German Chocolate Cake!I've supplied a nut-free protein ball recipe, options with and without chocolate, and nutritional information at the bottom.
Provided by Lose Weight By Eating
Categories Snack
Time 15m
Number Of Ingredients 27
Steps:
- Mix all ingredients together in a large bowl with a spatula, you may need to add a little more maple syrup to make it more workable. Once you can ball up the ingredients in your hand you have the right consistency.
- Get your hands wet, then take ping-pong sized balls of the protein ball mixture and roll in your hands. Place on a parchment lined plate and place in the fridge for 1 hour before serving.
Nutrition Facts : Calories 54 kcal, ServingSize 1 power ball, Carbohydrate 8.1 g, Protein 3.2 g, Fat 1.1 g, SaturatedFat 0.2 g, Sodium 25 mg, Fiber 1.1 g, Sugar 3.6 g
NUT BUTTER BALLS
I think the concept for these was developed for camping and hiking, but I make these for my kids as a healthier alternative to sweet snacks. There are tons of possibilities for variation on almost all of the ingredient which I like a lot.
Provided by LeeDelaino
Categories Dessert
Time 45m
Yield 10-12 dozen
Number Of Ingredients 8
Steps:
- Thoroughly mix the first three ingredients.
- Add the oats and coconut plus anything additional and stir to coat.
- Form into a 1 inch round cylinder using wax paper.
- Chill for about 30 minutes or longer and cut and roll into golf ball sized or smaller pieces.
- Roll each ball in a dish of sesame seeds (whole or ground) to coat.
PEANUT BUTTER BALLS RECIPE
No bake energy bites are simple versatile snacks. This peanut butter ball recipe is adjustable to meet vegan, gluten-free, low carb and keto diets. Dip in melted chocolate for an extra delicious treat.
Provided by Sandra Shaffer
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- Stir together all the ingredients.
- Scoop ingredients into 1-2 inch balls and roll with your hands.
- Place on a baking sheet.
- Chill in the refrigerator for 1-2 hours or untilcool.
- Re-roll the balls to smooth edges beforeserving.
Nutrition Facts : Calories 76 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 11 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PEANUT BUTTER BALLS
This peanut butter balls recipe is delicious for anytime of the year, but a must-have when Christmas season rolls around. Keep this 4-ingredient candy recipe on hand so you can make peanut butter balls (in less than an hour!) for all your holiday gatherings.
Provided by BHG Test Kitchen
Time 55m
Number Of Ingredients 4
Steps:
- Line a tray or baking sheet with waxed paper. In a large bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape peanut butter mixture into 1-inch balls; place on prepared tray.
- In a 2-qt. heavy saucepan melt candy coating over low heat, stirring constantly, until smooth. Remove from heat; let cool 5 minutes. Using a fork, dip balls, one at a time, into coating, allowing excess coating to drip off. Return to waxed paper; let stand 10 minutes or until set. If desired, after coating has set, drizzle with additional melted candy coating to decorate.
Nutrition Facts : Calories 105 kcal, Carbohydrate 11 g, Cholesterol 5 mg, Protein 1 g, SaturatedFat 3 g, Sodium 46 mg, Sugar 9 g, Fat 7 g, UnsaturatedFat 0 g
APPLE CINNAMON ENERGY BALLS RECIPE
Steps:
- Add all ingredients to food processor.
- Blend until fully combined and shape into balls. Each should be about the size of one tablespoon. If too hard to shape, refrigerate for 30 minutes.
- Store in fridge for up to 5 days.
Nutrition Facts : ServingSize 1 ball, Calories 60 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, Cholesterol 1 mg, Sodium 4 mg, Fiber 2 g, Sugar 7 g
PEANUT BUTTER BALLS
Chocolate covered Peanut Butter Balls recipe is so easy to make and taste great. Peanut butter balls recipe taste amazing for any occasion. Try this simple Peanut butter balls recipe. Peanut butter balls are so creamy and covered with yummy chocolate. Learn how to make peanut butter balls.
Provided by Eating on a Dime
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper and set aside.
- Mix peanut butter, butter and vanilla together in a large bowl.
- Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.*
- By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
- Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
- Once you have made all of your balls, melt your chocolate. My favorite way to do this is in the double boiler, but if you don't have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate. Be sure to add the shortening to your chocolate - this will make covering your peanut butter balls with chocolate a lot easier.
- One at a time, drop your peanut butter balls into the melted chocolate. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper.
- Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
Nutrition Facts : Calories 128 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 56 mg, Sugar 12 g, ServingSize 1 serving
PEANUT BUTTER PROTEIN BALLS RECIPE
Peanut butter protein balls are the perfect high-protein snack to munch on post-workout or mid-day when you need something to tide you over!
Provided by Lee Funke
Categories Snack
Time 20m
Number Of Ingredients 7
Steps:
- Place peanut butter, protein powder, rolled oats, chia seeds, honey, and mini chocolate chips into a medium bowl.
- Use a wooden spoon or your hands to mix the dough together. At this point, begin to add water by the teaspoon.
- Depending on how drippy your peanut butter is, you'll need to add more or less water. The water not only helps moisten things so your balls hold shape, but they actually help your balls become less chalky.
- Use a 1 tablespoon cookie scoop to scoop dough into your palms. Roll into balls until all dough is gone. You should get somewhere between 14-16 balls.
- Store in the refrigerator for up to a week or in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 ball, Calories 141 calories, Sugar 3, Fat 7, Carbohydrate 8, Fiber 2, Protein 9
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- In the bowl of your stand mixer fitted with the paddle attachment combine the peanut butter and butter, mixing on medium speed until smooth.
- Turn mixer to low and add in the powdered sugar and graham cracker crumbs, mixing until evenly incorporated. Mixture will be thick.
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- Add in chopped nuts/seeds and stir until combined. Keep in mind, the more chopped nuts you add, the denser the balls will be and the amount needed will depend on personal preference and type of nut butter used. If you use the full 4 cups, they will be able to roll into balls and will be denser. You will also need more towards the 4 cups if your nut or sun butter is a drippy/thinner consistency If you use 3 cups, they will freeze more flat and be more the texture of like a no-bake cookie.
- Scoop by spoonfuls onto a cooking pan lined with parchment or sprayed with cooking spray. How many it makes depends on size, but for us this makes 18-20 balls. Freeze laying flat for 15-20 minutes until solid.
- Eat straight out of the freezer (these will not hold up at room temperature and are meant to be kept in the freezer!). I store them in a freezer gallon ziplock bag in the freezer, but these go fast in our house! A great healthy snack or add-on to a meal.
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- Add sweet potato, peanut butter, honey, vanilla, salt, and cinnamon to a food processor fitted with a metal "S" blade. (Alternately, you can mix all the ingredients in a large bowl, but it will take some extra“elbow grease”.)
- Blend everything until smooth. Scrape down the sides and blend again to make sure all the ingredients are incorporated.
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- Roll dough into tablespoon-sized balls and place on a parchment-lined pan or plate. Place in the freezer to firm up while you melt the chocolate. TIP: I find having my hands *slightly* wet helps the dough from sticking to my hands.
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