arge bowl, cream the butter and peanut butter with a mixer.
Once
Soften 6 tsp. of butter by placing in microwave (approx. 20 seconds)
Mix 1 cup peanut butter, 2 cups confectioners sugar, and the softened butter in a bowl until a nice texture is formed.
Spoon out mixture and roll into balls, place on wax-paper. Let stand about 10 minutes (I cooled mine in the fridge during this time)
Melt chocolate Candiquik according to package directions and dip the peanut butter balls in the CANDIQUIK with a spoon.
Place on wax-paper to set.
Mix first 4 ingredients (best done with your hands) until stiff.
Roll dough into 1-inch balls and place on a waxed paper lined cookie sheet.
Chill in refrigerator until set, about 30 minutes.
In a double boiler with water at simmer, melt chocolate and shortening.
Remove from heat.
Using toothpick dip peanut butter balls to cover 3/4 of ball.
Smooth over toothpick holes and chill.
Melt butter and pour over the graham cracker crumbs, confectioners sugar and peanut butter.
Mix well and shape into bite size balls.
Melt chocolate chips in double boiler with the paraffin.
Dip the peanut butter balls in the chocolate and place on a greased cookie sheet.
Mmmmmmm good!
Cream butter & add powdered sugar until blended.
Shape into balls and dip into melted chocolate.
Let the balls stand at room temperature until chocolate is set. Keep in an air-tight container in refrigerator until ready to serve. May also store in freezer.
To melt chocolate - use a double boiler until smooth OR melt in microwave according to directions on bag.
*The number of Peanut Butter Balls will greatly depend on how large you make them.
Line a baking sheet with parchment. Place the peanut butter, raisins, cranberries and coconut into a bowl. Stir well to combine, then form into 12 balls.
Melt the chocolate in a medium bowl over a small saucepan of gently simmering water.
Gently drop peanut butter balls into the melted chocolate, stir with a fork to coat. Remove with a fork and allow excess chocolate to drip off.
Place on the tray, sprinkle with coconut, and refrigerate for 10-15 mins, or until the chocolate has set.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
mall saucepan melt together the butter and peanut butter until smooth and well
Combine peanut butter, butter, powdered sugar, vanilla and nuts.
Roll into small balls.
Melt chocolate chips and paraffin together in double boiler.
Using a toothpick, dip peanut butter balls into the chocolate.
Place balls on wax paper-lined cookie sheet.
Put in freezer (remove toothpicks) for 2 minutes.
Remove from freezer and store in container.
Makes about 500 balls, depending on size you roll them into.
aucepan over low heat, Add peanut butter, stir until well blended.
Melt butter.
Add peanut butter; stir until melted.
Add powdered sugar.
Mix well.
Add Rice Krispies.
Form into small balls.
Set aside.
Melt chocolate chips and paraffin wax together.
Dip peanut butter balls in chocolate mixture.
Use toothpick to remove covered balls from mixture.
Set on waxed paper until chocolate sets.
heese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the
Mix butter, sugar, peanut butter, and vanilla together. Roll into 1/2 inch balls; chill. Melt chocolate chips and dip peanut butter balls. Place on wax paper.
Melt butter and pour over the graham cracker crumbs, confectioners sugar and peanut butter.
Mix well and shape into bite size balls.
Melt chocolate chips in double boiler with the paraffin.
Dip the peanut butter balls in the chocolate and place on a greased cookie sheet.
Mmmmmmm good!
Mix peanut butter, powdered sugar, butter and graham cracker crumbs. Form into balls about the size of a walnut or a little smaller. Chill in the refrigerator an hour or overnight. Melt 1/2 package of chocolate candy coating, checking and stirring often and dip peanut butter balls to coat.
Mix sugar, peanut butter, graham cracker crumbs and margarine; shape into balls.
Chill for 1 hour.
Melt chocolate candy bars and paraffin together over low heat.
Dip Peanut Butter Balls into chocolate mixture.
Cool; store in cool place.
Freezes well.
Combine powdered sugar and peanut butter.
Combine into a mealy mixture.
Roll into balls.
Melt wax and then chocolate chips in wax.
Place in a double boiler and dip peanut butter balls.
Place on aluminum foil and cool.
Mix first 6 ingredients together and then form into balls the size of walnuts (3/4-inch).
Chill overnight.
After chilling, place chocolate chips and paraffin wax in double boiler and melt together.
Remove peanut butter balls from fridge and dip each one in chocolate.
Place coated balls on waxed paper to harden.
When finished, it's best to store them in sealed container in refrigerator with wax paper between layers.
Makes about 90 delicious balls that melt in your mouth.
Mix peanut butter, sugar, butter and graham cracker crumbs together until they can be formed into balls. (If the peanut butter mixture is too sticky, add more graham cracker crumbs). Roll into small balls. Melt chocolate almond bark (melt it in the microwave) Dip peanut butter balls into chocolate & cover them. Put them out out on wax paper to harden. Keep refrigerated until serving. Eat & enjoy!