SHORECOOK'S NUTTER BUTTER® COOKIE BALLS
I wanted a cookie ball that didn't need refrigeration. Using peanut butter instead of cream cheese gave me just that. The texture is different than that of cake balls, but they are so much easier to make and just as delicious!
Provided by SHORECOOK
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h5m
Yield 20
Number Of Ingredients 4
Steps:
- Cover a baking sheet with parchment paper and set aside.
- Crush peanut butter cookies in a food processor until they are crumbs. Pour into the bowl of a stand mixer and add peanut butter. Mix on medium speed until a dough forms, about 5 minutes.
- Scoop dough and form 20 balls, placing them onto the prepared baking sheet. Freeze for 30 minutes so they will hold together while dipping.
- Melt chocolate candy in a microwave-safe bowl in a microwave, stirring frequently, in 30-second increments.
- Insert a toothpick into each cookie ball and dip into melted chocolate. Return balls to the prepared baking sheet and top with sprinkles.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 27.3 g, Fat 14.1 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 6.1 g, Sodium 138 mg, Sugar 3.1 g
NUTTER BUTTER BALLS (TRUFFLES)
Nutter Butter Balls (or truffles, if you're feeling classy) have just FIVE simple ingredients. They are no-bake, delicious, and perfect for the holidays!
Provided by Melissa Williams | Persnickety Plates
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
- Add in the cream cheese, sugar, and peanut butter and process until combined.
- Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and continue until all of the mixture is in ball form.
- Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
- Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.
- After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles or sea salt before the chocolate sets.
- Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
- Store balls in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : ServingSize 1 g, Calories 88 kcal, Carbohydrate 7 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 60 mg, Fiber 1 g, Sugar 4 g
NUTTER BUTTER TRUFFLES
Send guests home with sweet memories of the day! Prepare these truffles 5 to 7 days in advance and store in the fridge for ease. -Kathy Carlan, Canton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls., Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 120 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 49mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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.
BUTTER NUT BALLS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts.
- Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 20.5 g, Cholesterol 37.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 55.6 mg, Sugar 9.3 g
NUTTER BUTTER PEANUT BUTTER BALLS
Make and share this Nutter Butter Peanut Butter Balls recipe from Food.com.
Provided by Cabinet designer
Categories Candy
Time 45m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best.
- Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like.
- Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth).
- Dip the balls in chocolate and let cool on wax paper or parchment paper.
Nutrition Facts : Calories 108, Fat 8, SaturatedFat 2.5, Cholesterol 4.9, Sodium 77.2, Carbohydrate 7.4, Fiber 0.7, Sugar 4.9, Protein 3
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