Unjury Chocolate Peanut Butter Balls Food

UNJURY CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Add peanut butter to a mixing bowl.
• Add protein powder, 1 scoop at a time, stirring well after each scoop until dough is formed.
• Roll dough into balls.
• Freeze overnight.
• Optional Additions: Dried fruit (raisins, cranberries, or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds).

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S® RICE KRISPIES® cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Combine peanut butter, icing sugar, nuts and rice krispies.
• Chill 15 minutes.
• Combine chocolate and butter in a small pot.
• Melt.
• Remove from heat.
• Dip balls in chocolate mixture.
• Chill.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a bowl stir together the brown sugar, 1/2 stick of butter, the graham cracker crumbs, and the peanut butter until the mixture is smooth and chill the mixture, covered, for 1 hour, or until it is firm enough to form into balls.
• Form teaspoonfuls of the mixture into balls and transfer the balls as they are formed to a baking sheet lined with parchment paper- chill well or freeze until firm (makes dipping a lot easier).
• In a metal bowl set over a pan of barely simmering water melt the chocolate, stirring until smooth, and let the chocolate cool.
• Dip the balls into the chocolate mixture with a fork, coating them well and letting the excess drip off, transfer them as they are coated to the baking sheet, and chill them, covered loosely, for at least 1 hour or overnight.
• (The balls may be double-dipped if desired.).

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Melt the butter and mix in the finely ground graham crackers, nuts, coconut, confectioner's sugar, vanilla, and peanut butter.
• Roll about 80 walnut-sized balls and place on wax paper lined tray.
• Melt the paraffin and chocolate chips in top of double broiler; mixing well.
• Keep mixture warm while dipping balls. Insert toothpick to dip and remove toothpick when placed on tray.
• When finished dipping put tray in freezer to set.
• Store covered.