Peanut Crunch Balls Food
CRUNCHY PEANUT BUTTER BALLS
Make and share this Crunchy Peanut Butter Balls recipe from Food.com.
Provided by msGigi
Categories Dessert
Time 30m
Yield 24 balls
Number Of Ingredients 5
Steps:
- In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
- In a small microwave-safe bowl, combine chocolate chips and shortening.
- Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
- Roll cereal mixture into 1-in. balls; dip in chocolate.
- Place on a waxed paper-lined pan.
- Refrigerate until set.
Nutrition Facts : Calories 154.4, Fat 9.3, SaturatedFat 3.2, Sodium 70.9, Carbohydrate 17.2, Fiber 1.3, Sugar 10.9, Protein 3.3
QUICK PEANUT BUTTER CRUNCH BALLS
ONLY 2 ingredients = easy snack. This is a VERY FLEXIBLE recipe and can be used any time. One time, I was told by someone who consumed these crunch balls, I should... "SELL THEM IN BOXES OUTSIDE OF WALMART FOR $10 A BOX". The better idea, of course, it to share the recipe with everyone else--so y'all go--EAT UP.
Provided by oakfamily
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Break graham crackers into very small pieces (about the size of peas). you can use your hands or any tool around that can be used to mash things.
- Put graham cracker pieces in a bowl, then stir in peanut butter.
- Shape peanut butter and graham cracker mixture into small balls.
- If desired, crunch balls can be rolled in a thin layer of powdered sugar for added sweetness.
- Place balls in refrigerator for 30 min or until firm (refrigerator just makes the crunch balls a better texture).
Nutrition Facts : Calories 311.8, Fat 23.1, SaturatedFat 4.6, Sodium 281.9, Carbohydrate 19.1, Fiber 3, Sugar 8.3, Protein 11.7
PEANUT BUTTER CRUNCH BALLS
My mother and I made these when I was little. Wanted to share with my children and they love them too!
Provided by Nandi
Categories Candy
Time 10m
Yield 12 Balls, 12 serving(s)
Number Of Ingredients 4
Steps:
- Bring sugar and syrup to a boil that only melts the sugar.
- Remove from heat.
- Add peanut butter and mix well.
- Pour over 5 cups corn flakes.
- Gently stir.
- Make sure all of the peanut butter mixture is consistent throughout the corn flakes.
- Drop onto wax paper and allow to cool and harden.
- Store in cool area.
CHOCOLATE PEANUT BUTTER CRUNCH BALLS
Make and share this Chocolate Peanut Butter Crunch Balls recipe from Food.com.
Provided by SOULS121600
Categories Lunch/Snacks
Time 40m
Yield 3 1/2
Number Of Ingredients 5
Steps:
- Beat peanut butter and corn syrup in medium size bowl until well blended. Stir in cereal and mix well.
- Using a rounded teaspoon, shape mixture into balls. Place on a lg baking sheet lined with foil. Chill several hrs until firm.
- Place 6 ounces of chocolate in med size bowl and cover. Microwave on high for 1 minute Stir chocolate until melted and smooth. Add the remaining chocolate and cont. stiring until smooth.
- Using a fork,spear peanut butter balls; dip into chocolate, turning to coat completely; shake off the excess by gently tapping the fork on the edge of the bowl. Return to the baking sheet.
- Let stand about 2 hrs or until chocolate is almost firm. Sprinkle tops with chopped peanuts. Let stand until hardened.
Nutrition Facts : Calories 1170.3, Fat 71.5, SaturatedFat 18.6, Cholesterol 17.4, Sodium 635.8, Carbohydrate 115.9, Fiber 10.6, Sugar 62, Protein 30.2
CRUNCHY PEANUT BUTTER BALLS
"The first time I made this candy, I knew it was going to be a big hit," writes Janice Brightwell, Jeffersonville, Indiana. "My husband and friends agree it's the best they've ever tasted. It's quick and simple to prepare. I've been asked for the recipe countless times."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123 calories, Fat 7g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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