Time 20m Number Of Ingredients 7 Steps:
Stir together all ingredients (except chocolate) in a medium mixing bowl. Mix well. Add enough coconut flour so it’s scoopable and not too sticky. Taste and adjust, if needed. Optional: add mix-ins. Scoop into balls into desired size (~1 Tbs or 1/2 Tbs) and place on a parchment lined plate. Freeze for about 15-30 minutes to firm up. Then roll balls smooth in your hands. Chop chocolate into small pieces and place in a small glass bowl. Add coconut oil and microwave in 20-30 second intervals until melted. Whisk smooth. Dip balls in chocolate and turn to coat. Lift out with a fork and return to plate lined with parchment. Repeat with remaining balls. Drizzle extra chocolate on top. Freeze 5 minutes until firm. ENJOY :)
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 2h35m Yield 50 Number Of Ingredients 8 Steps:
Mix cream cheese, whipped topping, powdered sugar, peanut butter, and milk together in a bowl using an electric blender until well mixed, about 1 minute. Mix graham cracker crumbs and butter together in a bowl using a spoon. Roll peanut butter mixture into bite-sized balls; roll balls in graham cracker mixture until covered. Place balls on a baking sheet covered with wax paper. Freeze for 1 hour. Dip frozen bites into melted chocolate and return to wax paper. Freeze for 1 hour before serving.
Time 25m Yield About 30 pieces Number Of Ingredients 6 Steps:
Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners’ sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute. Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes. A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquified again in the microwave. Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes.
Time 10m Yield 24 serving(s) Number Of Ingredients 5 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.
Yield 30 Number Of Ingredients 6 Steps:
Combine the butter, peanut butter, confectioners’ sugar, vanilla and maple flavoring. Cream well and knead well. Melt the chocolate chips over low heat. Roll the dough into 1 inch balls. Dip into melted chocolate chips. Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.
More about “peanut butter pie balls recipes”
Time 20m Yield about 6-1/2 dozen, 39 servings, 2 per serving. Number Of Ingredients 5 Steps:
In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from the heat; stir in vanilla and cornflakes. , Drop by heaping teaspoonfuls onto waxed paper. Store in an airtight container.
