In large bowl, work together the softened margarine, peanut butter and sifted confectioners sugar.
Knead it until like clay. Roll mixture into balls.
Melt chocolate chips and paraffin over double boiler.
Dip peanut butter balls in melted chocolate mixture.
Set on waxed paper to dry.
Makes almost 200 balls.
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.
arge bowl, cream the butter and peanut butter with a mixer.
Once
Mix peanut butter, margarine, sugar and vanilla together. Form into 1-inch balls about the size of marbles. Chill. Melt chocolate coating in microwave. Dip balls into chocolate and place on waxed paper to harden. Store in refrigerator or freezer.
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.
Mix peanut butter, margarine, and sugar together.
Roll into small balls and chill.
Melt chocolate chips and about 1/4 of 1 bar of grated paraffin together in microwave for 1 minute at 70% power. Stir. Continue microwaving at 70% power until completely melted making sure to check every 20 to 30 seconds. Dip balls into chocolate mixture. Place on wax paper to cool. Keep in fridge in covered container.
Enjoy!
Optional - Drizzle second type of chocolate on top for decorative effect.
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 first 3 ingredients.
Roll into 1-inch balls.
Melt together in saucepan chips and wax.
Dip peanut butter balls into mixture.
Place on wax paper and let cool.
Mix peanut butter and margarine with 10x sugar until smooth. Form into balls (size of chestnuts).
Refrigerate overnight. Slowly melt chocolate chips and wax together in double boiler. Using a toothpick, dip cold ball into chocolate until covered. Drop onto wax paper.
Let set.
Touch up spot left by removal of toothpick with a dab of chocolate.
Makes approximately 125 to 150.
Combine the first 3 ingredients in a large container and mix with hands.
Shape into small balls.
Place on cookie sheet in refrigerator and let harden (about 30 minutes).
Melt chocolate and paraffin in double boiler.
With a toothpick, dip peanut butter balls into chocolate and place on wax paper to dry.
Makes 8 dozen.
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!