Who's got the best Chocolate Peanut Butter Ball recipe?!
Answers: Who's got the best Chocolate Peanut Butter Ball recipe? If you have one I would like to know because I'm trying to find the best one.
the best one does not have rice Krispies or graham cracker crumbs as ingredients.
Buckeyes
18 oz jar Jif creamy peanut butter
2 sticks real butter softened not melted.
6 cups powdered sugar
2 tsp vanilla.
Combine that well until mixed and crumbly. Roll into balls.
Melt two bags of chips slowly. I use a pyrex bowl over a saucepan for a double boiler effect. If the chocolate gets "grainy" it is ruined so don't overmelt.
Dip your balls about 2/3 deep in the chocolate using a toothpick and let set on waxed or parchment paper.
These are the best peanut butter balls and if you use real butter, they turn out great every time.
i have never tried to make them with chocolate. i take peanut butter, non-fat dry milk, and my favorite syrup, and mix together. i like blueberry syrup, some people like maple. try a chocolate syrup, and it might work. if you want a little more flavor, any kind of extract can be used, try rum or brandy.
*****Peanut Butter Balls
Yields: 72 servings
"It is basically, just what the name implies."
INGREDIENTS:
1 1/2 cups peanut butter
1 cup butter
4 cups confectioners' sugar
1 1/3 cups graham cracker
crumbs
2 cups semisweet chocolate
chips
1 tablespoon shortening
DIRECTIONS:
Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls. 2. Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)
These are good also just don't make him in the shape of egg
Ingredients
:2 lb Margarine
4 lb Peanut butter
4 lb Confectioners' sugar
EASTER EGGS
1/4 lb Butter
8 oz Cream cheese
1/2 tsp Salt
1 1/2 tsp Vanilla
1 1/2 cup Peanut butter or coconut
4 cup Confectioner's sugar
PEANUT BUTTER EGGS
1 cup Margarine
8 oz Cream cheese
1/2 tsp Salt
1 1/2 tsp Vanilla
2 lb Powdered sugar
2 1/4 cup Peanut butter, chunky
RICE KRISPIE EGGS
1 cup Confectioners sugar
1 cup Crunchy peanut butter
2 cup Rice Krispies
2 tbl Oil
1/4 tsp Vanilla
PEANUT BUTTER BALLS
1 lb Margarine
2 cup Peanut butter
2 1/2 lb To 3 pounds confectioners' sugar
3 tsp Vanilla
6 oz Semi-sweet chocolate chips
1/4 lb Paraffin wax
Method : · Mix thoroughly. Mold in egg shapes or ball and chill in freezer.
Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) ·
Easter Eggs Soften and mix together butter and cream cheese.
Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. · Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. · Place on wax paper to cool. · Makes 12 dozen eggs. · Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. · Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. · Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. Post a comment
Here's a great one! Simply delicious.
Ingredients:
1/2 cup butter, melted
2 cups creamy peanut butter
2 cups confectioners' sugar
2 cups dry milk powder
2 cups rice crispies cereal
15 ounces semisweet chocolate, chopped
Directions:
Line a cookie sheet with aluminum foil or waxed paper.
In a medium bowl, mix together butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the rice crispies. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm.
Enjoy!