Easy Peanut Butter Graham Balls Recipes

EASY PEANUT BUTTER BALLS

Steps:

• In a medium bowl knead peanut butter, margarine, vanilla and sugar, with your hands, until smooth dough is formed.
• Shape into half-inch balls, place on tray lined with wax paper and freeze for at least one hour.
• Melt chocolate in the microwave.
• Use 20-second zaps and mix in between each zap until smooth.
• Insert a toothpick into each peanut butter ball and dip ball into melted chocolate.
• Return to wax paper and refreeze.
• Store in airtight container and serve from frozen.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• 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.)

EASY BUCKEYE RECIPE (PEANUT BUTTER BALLS)

Steps:

• In a mixing bowl, add peanut butter, butter and vanilla extract and mix everything until smooth.
• Add powdered sugar and protein powder gradually and continue mixing.
• Freeze this mixture for about 20 minutes so that it's easier to handle.
• Scoop out small portions of the mixture and roll them into balls.
• Place them on a cookie tray, lined with wax paper and stick a toothpick in the center of each ball. You may need to chill the tray in the freezer for another 10 minutes if the balls have started to become too soft and the toothpick is not sticking securely.
• Dip each ball three quarters of the way into a bowl of melted chocolate and place them on a cookie tray, lined with wax paper.
• Optional: Dip the ball in chocolate first and then roll them around in a bowl of chopped nuts and then place them on wax paper.
• Remove the toothpicks gently and smooth out the hole with your fingers and enjoy!

EASY AND FUN PEANUT BUTTER BALLS

Steps:

• Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue. Eat and enjoy!

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• To a large bowl, add the melted butter, confectioners' sugar, graham cracker crumbs, peanut butter, vanilla, optional salt, and stir to combine. Depending on how dry your mixture is, you may not need to add the pecans, but play it by ear. If the mixture is on the wet side, definitely add them and/or add additional graham cracker crumbs.
• Using a 1-inch cookie scoop (highly recommended for ease and speed), scoop out approximately 48 equal-sized balls, and place them on a sheet of parchment paper on a baking sheet. Roll each between your palms to smooth them out and compact them.
• Set aside in the fridge while you chop and melt the chocolate. I place the chopped chocolate in a microwave-safe bowl and heat in 15 seconds bursts until it can be stirred smooth; use a double boiler if you prefer.
• Using two forks or a toothpick, dip each ball in chocolate, shaking off the excess, and place on the parchment. Repeat until all balls have been dipped.
• Evenly sprinkle the balls with sprinkles, to taste.
• Allow chocolate to set up at room temperature or place the baking sheet in the fridge to speed it up.

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar.
• Stir in graham cracker crumbs and mix until well combined and smooth. Shape into balls, about 1 inch in diameter place on a cookie sheet, and chill for at least 30 minutes.
• In a large microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth.
• Dip balls into chocolate with a fork and place on a cookie sheet until firm. Store in an airtight container in the refrigerator.

EASY PEANUT BUTTER GRAHAM BALLS

Steps:

• In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
• Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
• Using hands shape into small balls (about 1-inch).
• Place the balls on a plate and refrigerate until completely cold (about 2 hours).
• After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
• In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
• Dip the COLD balls into the chocolate mixture to coat.
• Place on a baking sheet lined with parchment or waxed paper to set.