Peanut Butter Balls With Graham Crackers Food

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
• Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
• In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
• Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Mix oats and dry milk together in a large bowl. Add peanut butter; mix by hand or with a wooden spoon until combined. Stir in honey.
• Place crushed graham crackers in a large bowl or baking dish.
• Form peanut butter mixture into small balls, about 1 to 1 1/2-inches across. Roll each ball in graham crackers and place on a platter.
• Refrigerate until firm, at least 2 hours and up to overnight.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

PEANUT BUTTER BALLS

Steps:

• 1. Mix peanut butter, margarine, vanilla in large bowl. Mix in graham crackers and powdered sugar with hands until stiff. Form into bite size balls.
• 2. Melt chocolate chips and paraffin in top pot of a double boiler. (with simmering water in lowest pot) Dip peanut butter balls into melted chocolate with toothpick and put on wax paper to dry.

NO BAKE PEANUT BUTTER BALLS

Steps:

• In a large bowl, add graham cracker crumbs, peanut butter, powdered sugar, and butter. Stir until uniformly combined and smooth.
• Shape into teaspoon-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Chill at least 30 minutes.
• Set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments (stirring well after each increment). Using two spoons, dip peanut butter balls into melted chocolate and transfer to prepared baking sheet. Chill at least 30 minutes to set chocolate.

TOP 20 GRAHAM CRACKER DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Graham Cracker dessert in 30 minutes or less!

PEANUT BUTTER GRAHAM BALLS

Steps:

• Spread out a length of foil in your cooking area to hold candies.
• Combine first seven ingredients in a large bowl and form into balls no larger than 1" in diameter.
• Melt shortening, chocolate and butterscotch chips in double boiler (or over low heat) until smooth and well-blended.
• Dip balls in chocolate-butterscotch mixture (either a toothpick or a spoon can be used) and allow to cool on foil.
• Refrigerate as soon as the coating has set.

PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine Peanut Butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving.
• In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.

EASY PEANUT BUTTER GRAHAM BALLS

Steps:

• In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
• Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
• Using hands shape into small balls (about 1-inch).
• Place the balls on a plate and refrigerate until completely cold (about 2 hours).
• After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
• In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
• Dip the COLD balls into the chocolate mixture to coat.
• Place on a baking sheet lined with parchment or waxed paper to set.