Food recipes
Peanut Butter Balls
Peanut Butter Balls Ingredients: peanut butter, smooth style, without salt sugars, powdered butter, without salt cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), with...
Peanut Butter Balls
Ingredients:
peanut butter, smooth style, without salt
sugars, powdered
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
Directions:
In a bowl, mix together peanut butter, icing sugar, butter, crisp rice cereal and chopped peanuts.
Mix until well combined and the mixture holds together.
Roll into 1 balls.
If desired you can use a 1 ounce ice cream style scoop to ensure that the peanut butter balls are relatively the same size.
Place the balls on a parchment lined baking sheet.
Once filled, put the baking sheet in the freezer for 15-20 minutes.
While the peanut butter balls are in the freezer, fill a small pot with 1 of water.
Turn the heat on low and bring the water to a slow simmer.
Place the chocolate in a heat-proof bowl that is slightly larger than the pot you are going to use.
Set the bowl over the pot (make sure the bottom of the bowl doesnt touch the water) and allow the chocolate to slowly melt, stirring until smooth.
Do not increase the heat.
Once the chocolate is melted, remove the bowl and pot from the heat.
Drop one peanut butter ball into the melted chocolate and use a spoon or fork to turn it and completely cover the peanut butter ball in chocolate.
Shake off any excess chocolate and place the peanut butter ball back on the parchment paper.
Continue until all of the peanut butter balls are covered.
If your chocolate starts to become too cool and thick, place the bowl back over the pot on low heat to re-melt.
Refrigerate the balls to harden.
Then store them in a cool, dry place or wrap well and freeze.
Ingredients:
peanut butter, smooth style, without salt
sugars, powdered
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
Directions:
In a bowl, mix together peanut butter, icing sugar, butter, crisp rice cereal and chopped peanuts.
Mix until well combined and the mixture holds together.
Roll into 1 balls.
If desired you can use a 1 ounce ice cream style scoop to ensure that the peanut butter balls are relatively the same size.
Place the balls on a parchment lined baking sheet.
Once filled, put the baking sheet in the freezer for 15-20 minutes.
While the peanut butter balls are in the freezer, fill a small pot with 1 of water.
Turn the heat on low and bring the water to a slow simmer.
Place the chocolate in a heat-proof bowl that is slightly larger than the pot you are going to use.
Set the bowl over the pot (make sure the bottom of the bowl doesnt touch the water) and allow the chocolate to slowly melt, stirring until smooth.
Do not increase the heat.
Once the chocolate is melted, remove the bowl and pot from the heat.
Drop one peanut butter ball into the melted chocolate and use a spoon or fork to turn it and completely cover the peanut butter ball in chocolate.
Shake off any excess chocolate and place the peanut butter ball back on the parchment paper.
Continue until all of the peanut butter balls are covered.
If your chocolate starts to become too cool and thick, place the bowl back over the pot on low heat to re-melt.
Refrigerate the balls to harden.
Then store them in a cool, dry place or wrap well and freeze.