PEANUT BUTTER BALLS (TRUFFLES)
Using only a few simple ingredients, these peanut butter balls come together in a snap. Follow the recipe closely and review the chocolate dipping success tips and video tutorial above, as well as the recipe notes below before beginning.
Provided by Sally
Categories Desserts
Time 1h30m
Number Of Ingredients 8
Steps:
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed in a large bowl until creamy and smooth, about 2 minutes. Add the peanut butter and beat until combined, about 1 minute. Add the vanilla extract, salt, and confectioners' sugar and beat on low for 2 minutes until everything is combined. The mixture is supposed to be a little soft, yet very crumbly. (Don't worry, the warmth of your hands will bring it together.)
- Roll peanut butter dough into 1-inch balls (about 1 scant Tablespoon of dough each) and place on the baking sheet. Keep working and rolling the dough in your hands until the peanut butter balls come together. You should have about 32-35 balls total.
- Cover and chill the shaped peanut butter balls in the refrigerator for at least 1 hour and up to 1 day. During the last few minutes of the chilling time, begin melting the chocolate and oil together. You can melt it in a double boiler or the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a liquid measuring cup because its depth makes dipping really easy. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove peanut butter balls from the refrigerator. Working with 1 at a time, submerge into the chocolate, then carefully lift out using a fork or the spiral candy dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to rid excess chocolate. If you used a fork, use a toothpick or a 2nd fork to help you slide the ball off of the fork and onto the baking sheet. If you used the dipping tool, just invert the ball onto the baking sheet. (See video tutorial above for how I do this.) If you have leftover chocolate, reheat it and drizzle on top of the truffles. Top with sprinkles, if desired.
- Refrigerate peanut butter balls for 30 minutes or until chocolate has completely set before serving.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks.
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.
PEANUT BUTTER TRUFFLES
These chocolate-covered Peanut Butter Truffles are a perfect party dessert that no one will be able to resist!
Provided by BHG Test Kitchen
Time 2h2m
Number Of Ingredients 9
Steps:
- Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
- Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
- Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
- In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.
Nutrition Facts : Calories 121 kcal, Carbohydrate 15 g, Cholesterol 6 mg, Protein 1 g, SaturatedFat 3 g, Sodium 36 mg, Sugar 13 g, Fat 6 g, UnsaturatedFat 3 g
PEANUT BUTTER BALLS IV
My family makes these every Christmas, they're one of our favorites. The maple flavoring is the key ingredient!
Provided by BECKE
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 30
Number Of Ingredients 6
Steps:
- Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
- Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips.
- Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 25.6 g, Cholesterol 4.1 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 71.5 mg, Sugar 23 g
EASY PEANUT BUTTER TRUFFLES
My husband is a huge peanut butter fan and grew up where honey was a household staple. This pairing goes so well together. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 64 truffles.
Number Of Ingredients 6
Steps:
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a small saucepan, combine honey and remaining butter over medium heat; cook and stir until blended. Stir in peanut butter until smooth. Remove from heat; whisk in confectioners' sugar and vanilla. Spread into prepared pan. Refrigerate, covered, 2 hours or until firm., Place peanuts in a shallow bowl. Using foil, lift candy out of pan. Remove foil; cut candy into 64 squares. Shape squares into balls; roll in peanuts. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 87 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER PRETZEL TRUFFLES
OMG! These are SOOO GOOD! Its ridiculous how good they are. I cant get enough.& they're pretty easy. Found it while searching for inspiration for christmas cookie exchange.
Provided by AshleyP
Categories Peanut Butter
Time 2h
Yield 24 truffles, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the peanut butter and pretzels in a bowl until well combined. Place the bowl in the freezer for 15-30 minutes, or until firm enough to handle. Roll the mixture into roughly 20 balls (1 tsp each). Place on a pan lined with wax or parchment paper and place in the freezer for about an hour or until very firm.
- Melt the chocolate and then remove the balls from the freezer. Dip the frozen balls into the melted chocolate and then refrigerate until firm, about 30 minutes.
- These softened pretty quick, so be sure to eat them soon after removing from the fridge!
CHOCOLATE-PEANUT BUTTER TRUFFLES
Bring a smile to every person's face when you make them these Chocolate-Peanut Butter Truffles. With meltingly delicious flavor, these Chocolate-Peanut Butter Truffles get their sweet creaminess from COOL WHIP. Add them to a holiday care package or party favor bag.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 6 doz. or 18 servings.
Number Of Ingredients 4
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Stir in peanut butter until well blended. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 1 hour.
- Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PEANUT BUTTER TRUFFLES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 40 truffles
Number Of Ingredients 13
Steps:
- Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
- Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.
CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
PEANUT BUTTER TRUFFLES
Peanut Butter Truffles are easy no-bake bite size treats with powdered sugar, peanut butter, chocolate chips and vanilla, covered in peanuts.
Provided by Sabrina Snyder
Categories Snack
Time 10m
Number Of Ingredients 7
Steps:
- To your stand mixer add the powdered sugar, peanut butter, butter, vanilla extract and salt on medium speed until well combined.
- Roll into 1 inch balls, dip in melted chocolate, top with crushed peanuts.
- Refrigerate for 20 minutes to harden, then serve chilled.
Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 7 mg, Sodium 76 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 7 g, ServingSize 1 serving
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PEANUT BUTTER CHEESECAKE TRUFFLE RECIPE | HOW TO …
From omgchocolatedesserts.com
Reviews 11Estimated Reading Time 4 minsCategory DessertTotal Time 3 hrs
- Combine the cream cheese, peanut butter and powdered sugar and mix on medium speed about 2 minutes. Fold in chopped chocolate chips.
- Using small ice-cream scoop, scoop the cheesecake mixture on a the parchment paper lined tray. ( try to make the balls small, because they are so rich and you want small bites). Using your hands roll the balls to make them smooth, then place them in the freezer to harden( for 20-30 minutes)
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4.5/5 (80)Total Time 30 minsCategory Candy & SnacksCalories 174 per serving
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the peanut butter, vanilla, and salt, and beat until smooth and combined.
- Add the icing sugar, and beat on low until combined. The mixture will be crumbly, but you should be able to roll into balls.
- Roll the dough mixture into 1-inch balls (about 0.5oz each), and place on a baking tray lined with parchment paper or a silicone mat. You should have about 40 - 45 balls. Refrigerate until firm - about 1 hour.
- Add the dark chocolate to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.
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From recipestonourish.com
5/5 (1)Category DessertCuisine AmericanCalories 296 per serving
- In a large mixing bowl, add peanut butter, softened butter, maple sugar, your choice of flour, collagen, vanilla extract and sea salt.
- Prep a large baking sheet {that can be placed in the freezer} and line with unbleached parchment paper. Set aside.
PEANUT BUTTER TRUFFLES - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
5/5 (1)Total Time 15 minsCategory DessertCalories 208 per serving
- Line a baking pan with parchment paper and set aside. In a large bowl, fold together graham cracker crumbs, cream cheese, and peanut butter. (The mixture should feel like wet sand, so add more graham cracker crumbs and/or peanut butter as you see fit).
- Roll graham cracker mixture into one-inch spheres and place on lined baking pan. Let chill in the refrigerator for at least one hour.
- Dip each graham cracker sphere into your melted semi-sweet chocolate. Make sure each sphere is fully enrobed with chocolate. Place back onto your lined baking sheet.
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Cuisine AmericanTotal Time 2 hrs 30 minsCategory DessertCalories 81 per serving
- Using a spatula to mix, gradually add powdered sugar. TIP: More than 1 cup powdered sugar may be needed until dough is no longer sticky.
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- Combine peanut butter and butter in large bowl; beat at medium speed until well mixed. Add cereal, powdered sugar and chocolate chips; stir until well mixed. Cover; refrigerate dough 2 hours or until chilled.
- Shape dough into 1-inch balls; roll in chopped nuts until completely coated. Refrigerate for at least 2 hours before serving. Store, covered, in refrigerator.
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From elavegan.com
5/5 (3)Calories 158 per servingCategory Dessert, Snack
- You can watch the video in the post for visual instructions.Add all PB filling ingredients to a food processor and blend for a couple of seconds until the mixture is combined. Alternatively, you can also use an electric hand mixer. Depending on the type of peanut butter, you might need to add less or more coconut flour. If it's drippy, you will need about 5 tablespoons of coconut flour and if it's rather firm, you will need about 4 tablespoons. The dough should be soft but not sticky.
- With your hands, roll 1 tbsp (20 grams) of the mixture into a ball, then place it onto a baking sheet (cookie sheet) or plate. Do this with the remaining mixture (I had enough dough for 12 balls). Freeze for about 30-45 minutes.
- To make the chocolate coating, simply melt the chocolate chips with the coconut oil in a double boiler or in the microwave.
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4.3/5 (3)Estimated Reading Time 3 minsServings 3Total Time 25 mins
- Mix in salt, then gradually mix in powdered sugar until mixture is smooth and easy to handle. Stir in 2 cups of crispy rice cereal.
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- Meanwhile, melt chocolate in a microwave safe bowl at 50% power, stirring often, until smooth. Crush remaining 1/4 cup of crispy rice cereal.
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From realsimple.com
3/5 (50)Total Time 1 hr 10 minsServings 35-45Calories 93 per serving
- Form the truffles:Pour the ganache into a 2-inch-deep baking pan, spread evenly, and place in the freezer for 30 minutes or until set (it should have the consistency of fudge). Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper. Let the truffles harden in the freezer for about 15 minutes. After removing from the freezer, roll truffles between your hands into marble-size spheres, squeezing slightly (try to do this quickly, otherwise they'll become too soft). You can now dust the truffles with cocoa and serve them as is, but they'll hold their shape better if you coat them with chocolate first.
- Make the coating: Let the truffles rest in the freezer while you make the chocolate glaze. Place the remaining chocolate pieces in a large bowl over a saucepan of simmering water and stir occasionally, until the chocolate is completely melted. Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl. Drop the truffles into the melted chocolate and retrieve them with a fork, allowing any excess chocolate to drip off. Garnish immediately or leave the truffles plain and proceed to step 5.
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5/5 (1)Category Desserts And SweetsCuisine AmericanTotal Time 1 hr 10 mins
- With a hand mixer, blend the powdered sugar and creamy peanut butter together until it forms a sticky dough and is well mixed.
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Servings 18-20Total Time 45 mins
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