br>Using electric mixer cream butter, sugar and brown sugar (and
/4 Cup of the peanut butter; beat this with mixer until
nto small bowl.
Place peanut butter and butter into large bowl.
arge mixing bowl beat together butter, the 1/2 cup granulated
ombine peanut butter, butter, vanilla and confectioners sugar. I used Reeses brand Peanut butter because
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
n large bowl, beat butter, sugar and peanut butter on medium speed until
n another small bowl, stir peanut butter and powdered sugar until completedly
In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined.
Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap.
Refrigerate until slightly firm, 1 hour.
Unwrap and place on a serving platter.
Place Reese's Pieces all over and let soften 20 minutes before serving.
Serve with graham crackers.
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.
In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
Melt chocolate in the microwave.
Use 20-second zaps and mix in between each zap until smooth.
Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
Return to wax paper and refreeze.
Store in airtight container and serve from frozen.
lend in 1/4 cup peanut butter to mixture. Add vanilla and
Combine warm potatoes with beaten egg, sugar and salt.
Beat until smooth.
Shape peanut butter into 8 balls, using about 1 tablespoon per ball.
Press 1/4 cup of sweet potatoes around each peanut butter ball.
Roll each in crushed cereal flakes or bread crumbs.
Place on greased baking sheet and bake at 375\u00b0 for about 20 minutes.
Serves 4.
Cream margarine and peanut butter in medium bowl until light.
argarine and 1/4 cup peanut butter, until light and fluffy. Add
Melt Parkay; add peanut butter and powdered sugar; mix well. Refrigerate and cool.
Melt paraffin and chocolate chips in double boiler.
Roll peanut butter mixture into balls the size of walnuts.
Dip in chocolate, lay on waxed paper to cool.
Or make miniature cups with miniature cupcake liners in miniature muffin pans.
Add small amount of chocolate in bottom, then your peanut butter ball and cover with chocolate.
Tastes like Reese's peanut butter cups.
Blend together the first 3 ingredients; roll into small balls. Melt the last 2 ingredients over medium heat, stirring constantly.
Use small pitcher or creamer to pour chocolate.
Pour a little chocolate into tiny paper cups.
Drop in small peanut butter ball.
Pour more chocolate on top.
Let stand until hard. These freeze well.
Mix peanut butter and melted oleo.
In another pan, mix cracker crumbs and powdered sugar.
Put peanut butter mixture into cracker crumb mixture until it all sticks together.
With hands, make 1-inch balls.
Melt chocolate morsels.
Stir until melted.
Melt margarine; add confectioners sugar and mix well (medium heat).
Add crumbs and vanilla; mix well.
Add peanut butter; mix well and form small balls.
Melt wax and chocolate in double boiler until smooth.
Dip each ball into chocolate; place on plate sprayed with Pam or use wax paper.
Mix peanut butter, sugar and butter; form into 1-inch balls. Place on cookie sheet and chill.
Melt chocolate bar and paraffin in a double boiler.
Dip each peanut butter ball into chocolate. Keep chocolate at low temperature while dipping. These freeze beautifully and taste great right out of the freezer.