Nutter Butter Peanut Butter Balls Food

NUTTER BUTTER BALLS (TRUFFLES)

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.

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.

SHORECOOK'S NUTTER BUTTER® COOKIE BALLS

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.

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.

NUTTER BUTTER PEANUT BUTTER BALLS

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.

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.

PEANUT BUTTER BALLS

Steps:

• In a large saucepan, stir the sugar and the syrups together over medium heat. Add the peanut butter and continue to stir until the mixture is fully combined.
• Remove the pan from the heat, and add the Rice Krispies. Mix well.
• Spray your hands lightly with cooking spray and shape the mixture into balls. Transfer to waxed paper.
• Store in an airtight container for up to 2 weeks.

EASY PEANUT BUTTER BALLS

Steps:

• In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
• Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
• Melt chocolate in the microwave.
• Use 20-second zaps and mix in between each zap until smooth.
• Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
• Return to wax paper and refreeze.
• Store in airtight container and serve from frozen.