Crunchy Peanut Butter Balls Recipes

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

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.

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

Steps:

• Stir all together in a large bowl.
• Form into 1" balls and roll in extra 1/2 cup wheat germ.
• If the mixture is too soft, then simply chill in fridge for an hour or more. These keep well in the fridge.

Steps:

• Put the agave nectar in a large microwave bowl.
• Grind up your cacao and almonds separately. You can also use unsweetened coco powder and almond meal in this if you don't have the raw cacao and almonds.
• Add the cacao and almonds to the agave nectar. Stir well. Add the cornflakes and mix to coat.
• Put the whole thing into your food processor. Pulse until you have a rough mixture. Open the lid and taste it. It should be fairly sweet. If you want more sweetness add a little more agave, but not too much, you don't want this to be runny.
• Put into your microwave safe bowl and heat for about 2 minutes until warm.
• Roll into balls and put on a wax paper covered cookie sheet and refrigerate until set.
• I put mine in a plastic container and returned to the fridge.
• Bon Appetit!

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
• In a small microwave-safe bowl, combine chocolate chips and shortening.
• Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
• Roll cereal mixture into 1-in. balls; dip in chocolate.
• Place on a waxed paper-lined pan.
• Refrigerate until set.

Steps:

• Mix first 4 ingredients together.
• Roll into 1 inch ball.
• Melt chocolate chips in double broiler.
• Coat balls with melted milk chocolate.

Steps:

• 1. In a large bowl, combine the butter, peanut butter, confectioner's sugar and rice krispies.
• 2. Mix well with hands until well combined. Chill in refrigerator for 1 hour.
• 3. Line a large cookie sheet with parchment paper. Form chilled peanut butter mixture into 1 1/2" balls and place on prepared cookie sheet. Refrigerate for 35-40 minutes.
• 4. When ready to dip peanut butter balls, melt chocolate in microwave, being very careful not to burn.
• 5. Dip each egg into melted chocolate and place back onto prepared cookie sheet, drizzling extra chocolate over top to hide and holes left from dipping.
• 6. Place in refrigerator for at least 1 hour to "set", then place into an airtight container with waxed paper between the layers.
• 7. If I've used all of the melted chocolate and I have some peanut butter balls left, I usually just wrap them in a square of waxed paper. Just roll them in the waxed paper and twist each end shut.
• 8. Makes 25-30 candies, chocolate dipper and/OR wrapped.