arge bowl, cream the butter and peanut butter with a mixer.
Once
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.
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.
heese, 3 cups powdered sugar, peanut butter, vanilla, and salt in the
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.
Stir confectioners' sugar, peanut butter, and butter together in a bowl using
mall mixing bowl, cream the butter, peanut butter and vanilla; mix well.
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.
mall saucepan melt together the butter and peanut butter until smooth and well
Sift powdered sugar.
Mix powdered sugar, margarine or butter, vanilla and peanut butter until well combined.
Form into 1-inch balls and chill for at least 3 hours.
Melt chocolate chips and paraffin together in top of double boiler.
Dip peanut butter balls in chocolate to coat.
I use a couple of toothpicks, then place on waxed paper to cool.
Place peanut butter in a medium glass bowl.
Microwave on High for 30 to 40 seconds to soften.
Stir in 1 cup powdered sugar; add the cream until well blended.
Add chocolate chips and stir until well mixed.
Roll the peanut butter cream into 1-inch balls.
Sift remaining powdered sugar over the balls and roll them in sifted powdered sugar.
Store, covered, in the refrigerator.
Yield: 28 Peanut Butter Balls.
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.
aucepan over low heat, Add peanut butter, stir until well blended.
coop to make the peanut butter balls. Push the peanut butter mixture in there so
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.
Cream peanut butter, vanilla and butter together.
Add powdered sugar and work in with hands. Once the consistency becomes similar to that inside a reeces peanut butter cup, there is no need to add any more.
Roll into balls & chill in the freezer for approximately 20 minutes.
In a double boiler, melt parafin wax and chocolate chips.
Dip chilled peanut butter balls into chocolate mixture, completely coating.
Place on wax paper until dry, keep refridgerated.
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!