Peanut Butter Date Balls Recipes

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:

• Combine the 3 ingredients.
• Shape into balls.
• Refrigerate until firm or eat immedietly!

Steps:

• Soften the peanut butter by microwaving for about one minute on Power Level 3.
• In a medium bowl, cream peanut butter and butter.
• Stir in icing sugar, dates and peanuts and mix well.
• Roll the peanut butter mixture into 1" balls or whatever size you like, if dough is sticky, refrigerate for 30 minutes or so before rolling.
• Place on waxed paper lined baking trays and refrigerate until firm, about 1 hour.
• Place butter and chocolate chips in microwave safe bowl and melt the chocolate at 30 second intervals until smooth (I usually do this at Power Level 6 so that it doesn't overcook).
• Dip the balls into the chocolate and place back onto the wax paper lined trays and pop into the fridge again for an hour or so.
• These freeze beautifully - I place balls into tupperware and put wax paper between the layers.

Steps:

• Directions for Candy Dish:, Dust a 9-inch heart-shaped pan with cornstarch and set aside. In a bowl, combine sugar, water and food coloring; mix with hands until the consistency of wet sand (see photo 1). Firmly pack into prepared pan (see photo 2). , Smooth the top surface and immediately invert onto an ungreased heavy-duty baking sheet. Tap top of pan to loosen; remove pan (see photo 3) and let dry for 4 hours. , When mixture is dry, carefully invert the heart. Using a spoon, gently scoop out soft sugar, leaving a 1/2-in.-thick shell (see photo 4). Smooth inside edge with fingertips. Dry candy dish at room temperature for 24 hours or in a 200° oven for 20 minutes. Cool completely on the baking sheet. , Transfer to a 12-in. serving platter or covered board. If desired, place silver ribbon on board around dish (see photo at far left). Fill dish with Peanut Butter Balls (recipe below) in foil cups if desired., Peanut Butter Balls:, In a bowl, cream the butter and peanut butter. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden.