eese, 3 cups powdered sugar, peanut butter, vanilla, and salt in
arge bowl, cream the butter and peanut butter with a mixer.
Once
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.
Add peanut butter, graham crackers, vanilla and confectioners sugar to butter or margarine.
Form into balls and refrigerate until cold.
Then dip into candy melts and put on wax paper.
Candy melts can be purchased at Blake's Hardware.
Dipping spoon can also be purchased at Blake's Hardware.
One bag of candy melts is not enough to dip all peanut butter balls.
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.
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.
Mix together Rice Krispies, sugar, peanut butter and melted margarine.
Roll into balls and refrigerate at least 1 hour.
Melt candy and dip peanut butter balls into chocolate and place on waxed paper until dry.
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.
Beat butter and peanut butter together till blended. Mix powdered sugar in by hand. Roll into 3/4 to 1 inch balls. Chill or freeze. Makes about 150. Melt 1 pkg chocolate candy coating in microwave bowl. Dip peanut butter balls in chocolate coating; let drip. Dry on waxed paper.
Cream margarine, cream cheese and vanilla; add peanut butter and mix until creamy.
Add sugar and mix well.
Refrigerate overnight.
Form into balls.
Melt chocolate pieces over double boiler.
Dip peanut butter balls in chocolate.
Put on wax paper to cool.
Combine peanut butter, marshmallow cream and Rice Krispies (mix until well blended).
Shape into small balls and set aside.
In large bowl, combine the peanut butter and pancake syrup. Mix well. Stir in the powdered sugar to form thick clay-like dough. Roll in 1-inch balls and place on waxed paper to dry while you melt the chocolate. Dip half of ball in chocolate to form \"buckeyes.\" Or dip all the way in chocolate for a bonbon. Chill 15 minutes to set chocolate. These freeze well.
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.
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.