Peanut Butter Balls Viii Food

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.

PEANUT BUTTER BALLS

Steps:

• 1. In a large bowl, mix all ingredients by hand, with the exception of the chocolate chips.
• 2. roll into bitesize balls Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter.
• 3. Melt chocolate over double boiler or in saucepan over low heat. adding wax till the chocolate looks shiny, (this helps it harden as a coating so might be optional, I have never tried it with it).
• 4. dip balls in chocolate, roll them around and take them out and place them on wax paper until the chocolate coating hardens.
• 5. Store in an airtight container in the fridge or in the freezer.

PEANUT BUTTER BALLS VIII

Steps:

• In a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.

PEANUT BUTTER BALLS

Steps:

• Put sugar and Karo syrup in boiler.
• Heat just to boiling then set aside.
• Add 1 1/2 cups peanut butter and mix with sugar and syrup.
• Pour mixture over corn flakes.
• Mix together and roll into balls (about 1 tbsp. in size).
• Place on waxed paper.
• Mixture can be pressed into a buttered pan and cut in squares if you prefer them this way.

PEANUT BUTTER BALLS VIII

Steps:

• In a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.

PEANUT BUTTER BALLS

Steps:

• IN a large bowl, stir together the confectioner's sugar and graham cracker crumbs. Add the butter and peanut butter and work with a wooden spoon or with your hands until thoroughly combined. POrtion the dough into 60 1-inch balls and place them on parchment-lined roll pans.
• Combine the chocolate and vegetable oil in a medium heat-proof bowl. PLace the bowl over a medium saucepan filled with simmering water and slowly melt the chocolate, stirring occasionally. When the chocolate is melted, remove it from the heat, but keep the bowl over the pot of water. Place about 1/2 cup o the chopped peanuts in a low flat dish, such as a pie plate.
• Using a chocolate dipping fork, or a 2 prong fork, dip one ball at a time into the melted chocolate. Tap the fork gently on the side of the bowl to help drain the chocolate from the cookie. The coating should be thin. ROll the dipped cookie in the chopped peanuts, and coat it evenly. Remove the cookie with a 2 prong fork and place it back on the jelly roll pan to set. Repeat with the remaining cookies, adding peanuts as needed. If the chocolate begins to thicken, return the pan to the stove and heat until the chocolate thins to the proper consistency. Let air dry on the cookie sheets.
• Store in an airtight container layered between strips of wax paper, and refrigerate for up to 3 weeks These cookies may be frozen.

PEANUT BUTTER BALLS VIII

Steps:

• In a large bowl, mix together the peanut butter, bran cereal, powdered milk, raisins and honey using your hands or a wooden spoon. Roll dough into walnut sized balls. Refrigerate until serving.