No Bake Chocolate Peanut Butter Mm Balls Recipes

PEANUT BUTTER BALLS

Steps:

• In a medium sized bowl, mix together the peanut butter and butter until creamy. Slowly mix the powdered sugar into the peanut butter and continue to mix until well combined. It will appear super crumbly at first, keep mixing and it will all start to come together.
• Cover the peanut butter ball in a small bowl and refrigerate for a few hours.
• Once ready, scoop 1 inch sized balls, roll them to shape and place them on a cookie sheet. Place into the freezer while you melt the chocolate.
• Using the double broiler method, place a heat safe bowl on top of a saucepan filled with water. Turn the heat to boil and place the chocolate bark into the bowl. Stir the chocolate until completely melted.
• Remove the peanut butter balls from the freezer and begin dipping by sticking a toothpick into the ball, dip into the chocolate and tap your wrist a few times with your other hand and it will release some of the drippage.
• Drop the coated balls onto a sheet of wax paper and allow the chocolate to harden. Once hardened, place the balls into a container and store either on the counter or the refrigerator.

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

NO-BAKE CHOCOLATE PEANUT BUTTER M&M BALLS RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, M&M's, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch (2 ½ cm) balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M's (optional) and allow to harden. Refrigerate if needed.
• Enjoy!

NO BAKE CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• 1. In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
• 2. Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
• 3. While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
• 4. Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy.
• 5. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.

5-MINUTE NO BAKE PEANUT BUTTER BALLS

Steps:

• In a medium bowl, add the oatmeal, peanut butter, honey, flax seed and chocolate chips.
• Mix all ingredients well
• Take approximately 1 1/2 Tablespoons of batter and roll into a ball
• Put the balls on a plate and let sit in the fridge for 1 hour or overnight. You can eat it immediately but it tastes best after it sits.

CHOCOLATE NO BAKE PEANUT BUTTER BALLS

Steps:

• In a medium-size bowl, mix together all ingredients.*
• Then wet hands. Use a tablespoon cookie scoop to scoop out dough and roll between your palms to form balls.
• Store in the fridge for up to 1 week or in the freezer for up to 3 months.

CHOCOLATE-DIPPED PEANUT BUTTER COOKIE BALLS

Steps:

• Beat butter and peanut butter in large bowl with mixer until blended. Gradually add sugar, then 2 cups wafer crumbs, mixing well after each addition.
• Shape into 42 (1-inch) balls; freeze 10 min.
• Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining wafer crumbs. Refrigerate 1 hour or until firm.

NO-BAKE CHOCOLATE PEANUT BUTTER M & M BALLS

Steps:

• 1. Mix butter, peanut butter, M & M's, and powdered sugar until well-blended
• 2. Make 1 inch balls and freeze for about 20 minutes until firm
• 3. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. When melted, stir in the 2-3 tablespoons of vegetable oil
• 4. Remove balls from freezer and dip into chocolate. Place on wax paper, top with M & M (optional) and allow to harden. Refrigerate to help set them up.