Peanut Buttermarshmallow Filled Donut Balls Food

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.

PEANUT BUTTER CREAM FILLED DONUTS RECIPE - (4.4/5)

Steps:

• In the bowl of electric mixer, with the dough hook attached, add milk and yeast, stir and let sit until yeast dissolves, about 1 to 2 minutes. Add flour, 1/3 cup sugar, salt, eggs, and vanilla, mixing on low speed until combined, then on medium-low speed for 2 to 3 minutes. Gradually add in softened butter, mixing until the butter is combined and the dough is soft, about 5 minutes. The dough will probably be sticky, so if needed add in a few teaspoons of flour to remove it from the bowl. Wrap it in plastic wrap and refrigerate for 4 to 6 hours or overnight. PEANUT BUTTER PASTRY CREAM: While the dough is refrigerating, make the pastry cream since it has to chill. In a small bowl, stir together flour, sugar, and salt. In a large bowl, whisk together egg yolks. Slowly add the flour mixture to the eggs, whisking until smooth and pasty. Heat a saucepan over medium heat and add milk, allowing it to heat until bubbles form around the edges, but not boil. Remove the milk and slowly add it to the egg and flour mixture, whisking constantly until combined. Once smooth and mixed, add the entire mixture back to the saucepan, heating over medium heat and stirring constantly. Cook until it thickens and comes to a boil, about 2-3 minutes. Immediately remove from heat and strain through a fine mesh sieve. Then whisk in vanilla and peanut butter. Place in a bowl and cover with plastic wrap, pressing it until it touches the surface of the cream. Chill for at least 4 hours or overnight. Remove donut dough and place on a floured surface. Roll it out until it is about 1/2 inch thick, then use a standard size biscuit cutter and cut out as many rounds as you can. Place on a baking sheet in a warm place and let rise for 2-3 hours, until they've doubled in size. Heat a few inches of oil over medium-high heat in a large saucepan. Once the oil reaches 350°F, add the doughnuts 2 to 3 at a time and fry until golden brown, about 2 to 3 minutes per side. Make sure you are using a thermometer, do not allow your oil to get too hot. The doughnuts need nearly 4 to 5 full minutes in the oil so the insides cook, and if it's too hot the dough will burn and the inside won't be all of the way cooked. After frying, transfer each doughnut to a paper towel to let the excess oil drain. Let them cool to the touch, the roll in the remaining sugar. Give the doughnuts another 30 to 45 minutes to cool completely. While this is happening, beat the cold heavy cream in your electric stand mixer or with a handheld mixer until stiff peaks form. Fold in the peanut butter pastry cream, taking a few good minutes to fold it in completely with a large spatula. Using a pastry bag, a ziplock bag, or even a spoon, poke a hole inside the side of the doughnut and fill it with a bit of the pastry cream. To make the chocolate drizzle, heat the heavy cream until warm then pour over the chopped chocolate. Stir continuously until melted and smooth, then cover or drizzle the doughnuts. Serve immediately.

PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES

Steps:

• In a large saucepan melt the butter over medium heat.
• Add in marshmallows and vanilla; stir until melted.
• Mix in the peanut butter until combined.
• Remove from heat and mix in the rice cereal.
• Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
• Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.

PEANUT BUTTER/MARSHMALLOW FILLED DONUT BALLS

Steps:

• Heat some oil( I used Crisco buttery shortening)in a skillet(I used my electric fry pan); heat to 375^. About 1 1/2 inches deep or less.
• In a bowl combine Bisquick, salt, baking powder, nutmeg and cinnamon. In another bowl combine the sugar, buttermilk and egg. Stir in the melted butter.Combine the two bowls and mix to blend.
• Drop from a teaspoon into hot oil and fry about 2 minutes on each side; until cooked in the center. Drain on paper towels.
• Filling: In a small saucepan, combine the peanut butter and marshmallow and chocolate and mix to combine as it warms up. Remove from heat;Cool slightly then place mixture in a pastry bag with a small tip. Poke a hole in the donuts and fill with the marshmallow/ chocolate/peanut butter mixture. Sprinkle with powdered sugar or drizzles with caramel or chocolate. Serve warm.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

PAT'S PEANUT BUTTER MARSHMALLOW CANDY

Steps:

• Melt together the white chocolate and the peanut butter in a pan in the oven at 200°F Then stir in:.
• peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
• ** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

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.

CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS

Steps:

• Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
• Add marshmallows and mix.
• Pour in a greased 8inch pan and put in fridge for about 2 hours.
• If you need this quick, put in freezer for about 45 minutes.