Annettes Peanut Butter Balls Recipes
PEANUT BUTTER BALLS III
This is another recipe for Peanut Butter balls. This one I got from my 96 year old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too.
Provided by Nancy Puig
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
- Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
- Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 36 g, Cholesterol 10.2 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 7.2 g, Sodium 154.4 mg, Sugar 29.5 g
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
- Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
- Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
ANNETTE'S PEANUT BUTTER BALLS
I know there are already 42 recipes out here for different variations of the same thing, but my recipe is slightly different and I wanted to post it for safe keeping! I'm giving the original copy of the recipe to my daughter, Katie, who fell in love with these at her babysitter's house, Annette.
Provided by LifeAfter40
Categories Candy
Time 1h
Yield 150 pieces
Number Of Ingredients 6
Steps:
- Blend together the sugar, peanut butter and melted margarine. Add evaporated milk as necessary - up to 1/4 cup.
- Roll into small balls. Using a cookie scoop helps ensure the size being uniform. Chill for easier dipping later.
- While candy is chilling, first melt paraffin wax in double boiler. Once melted, add the chocolate chips. Stir till well blended.
- Dip candy into chocolate. A toothpick works best. Place on wax paper to set. If you refrigerate the candy at this stage it helps to set the chocolate firm and makes removing from the wax paper much easier and with less fingerprints on the candy!
Nutrition Facts : Calories 62.2, Fat 3.2, SaturatedFat 0.9, Cholesterol 0.1, Sodium 24.9, Carbohydrate 8.2, Fiber 0.4, Sugar 7.5, Protein 1.1
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