Time 50m Yield 7 dozen. Number Of Ingredients 13 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.
Time 10m Number Of Ingredients 7 Steps:
Stir together all the ingredients. Scoop ingredients into 1-2 inch balls and roll with your hands. Place on a baking sheet. Chill in the refrigerator for 1-2 hours or untilcool. Re-roll the balls to smooth edges beforeserving.
Time 1h Yield 15 pieces Number Of Ingredients 4 Steps:
Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper. Let balls stand for 20 minutes until dry. Melt the dipping chocolate or confectioners’ coating. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let stand until dry. Store tightly covered in a cool dry place.
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.
Time 10m Yield 2 dozen. Number Of Ingredients 6 Steps:
In a bowl, combine the first four ingredients; beat well. Add peanut butter and extract. Refrigerate for 30 minutes or until easy to handle. Shape into 3/4-in. balls.
Yield 8 balls Number Of Ingredients 4 Steps:
Using a small spoon or a teaspoon measuring spoon, scoop out balls of jam and lay them on a sheet pan or plate lined with parchment paper. Pop the jam balls in the freezer for around a half hour, or until they’ve firmed up a bit. In a mixing bowl, combine the peanut butter, one cup of oats, and powdered sugar, and mix them all together until they’re well combined. Grab a palmful of the peanut butter mixture (around the size of a golf ball) and then, using your hand and fingers, shape it into a mini pancake. Grab one of the firmed-up jam balls and twist it around until it’s even more of a sphere, then lay it in the middle of your mini peanut butter pancake. Using your fingers, lift up and pinch the edges of the peanut butter so that they’re coming up around the jam ball. Continue this until the peanut butter mixture totally encloses the jam and you’ve created a ball. Roll each ball in your hands so that it’s nice a smooth. Once you’ve created all of the balls, roll each one in oats and then pop in the refrigerator or freezer to chill. (If you’re freezing, make sure to bring the balls back to room temperature before serving). Enjoy!
Yield 72 Number Of Ingredients 6 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.)
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.
More about “peanut butter balls vii recipes”
Time 30m Yield 70 serving(s) Number Of Ingredients 4 Steps:
Mix the butter and peanut butter in a large bowl. Add confectioners sugar gradually, the dough will be stiff. Knead small amounts of the dough at a time. Roll into balls the size of large marbles. Chill for 10 minutes. Melt the chocolate bark. Dip the balls into the chocolate bark. Place on wax paper. Let stand until 10 minutes or until firm. Chill until serving time.
