Best Chocolate Peanut Butter Balls Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
• Enjoy!

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

NO-BAKE CRISPY CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

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!

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small saucepan, combine peanut butter and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. , In a large bowl, combine confectioners' sugar and cereal. Pour peanut butter mixture over cereal; toss to coat. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until chilled., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Return to baking sheets; refrigerate until set.

PEANUT BUTTER-MILK CHOCOLATE RICE KRISPIES® BALLS

Steps:

• Line 2 cookie sheets with parchment paper.
• Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick.
• Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
• Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each.
• Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt.
• Let them set up, about 40 minutes.

CHOCOLATE-COVERED PEANUT BUTTER BALLS

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.

CHOCOLATE PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, shredded coconut, chocolate chips, cranberries, almond milk, and honey in a bowl and mix thoroughly.
• Roll mixture into bite-size balls and arrange on a baking sheet. Refrigerate until set, at least 15 minutes.

CHOCOLATE-DIPPED PEANUT BUTTER COOKIE BALLS

Steps:

• Beat butter and peanut butter in large bowl with mixer until blended. Gradually add sugar, then 2 cups wafer crumbs, mixing well after each addition.
• Shape into 42 (1-inch) balls; freeze 10 min.
• Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining wafer crumbs. Refrigerate 1 hour or until firm.

NO-BAKE CHOCOLATE PEANUT BUTTER M&M BALLS RECIPE BY TASTY

Steps:

• Mix butter, peanut butter, M&M's, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
• Make 1 inch (2 ½ cm) balls and freeze for about 20 minutes or until firm.
• Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.
• Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M's (optional) and allow to harden. Refrigerate if needed.
• Enjoy!

CRISPY CHOCOLATE PEANUT BUTTER PRETZEL BALLS

Steps:

• In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
• Mix in the pretzels and rice cereal until everything is coated and well incorporated.
• Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.

BUCKEYES (CHOCOLATE AND PEANUT BUTTER BALLS)

Steps:

• Mix together the butter, peanut butter, rice krispies and icing sugar.
• Roll the mixture into bite-size balls.
• Chill the balls until firm.
• Melt chocolate and wax in a double boiler until completely melted.
• Coat the balls in the chocolate mixture.
• Chill until the chocolate hardens.

PEANUT BUTTER AND CHOCOLATE BALLS

Steps:

• Line a cookie sheet with aluminum foil or waxed paper.
• In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
• The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS

Steps:

• Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.
• Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds. Add marshmallow and microwave on high until softened, about 30 seconds.
• Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy gars and chocolate chips. Stir until combined.
• Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.

NO BAKE CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• 1. In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.
• 2. Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.
• 3. While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.
• 4. Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy.
• 5. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator.

PEANUT BUTTER, CHOCOLATE & COCONUT BALLS

Steps:

• In a large bowl, cream the butter, peanut butter until light and fluffy. Beat in vanilla.
• Gradually add confectioners' sugar and mix well. Stir in the cracker crumbs, walnuts and coconut.
• Shape into 1-in. balls and place on baking sheets; cover and refrigerate for at least 1 hour.
• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls into melted chocolate; allow excess to drip off.
• Roll in nuts or sprinkles. Place on waxed paper until set.
• Store in an airtight container in the refrigerator.

CHOCOLATE PEANUT BUTTER BALLS

Steps:

• Combine peanut butter, icing sugar, nuts and rice krispies.
• Chill 15 minutes.
• Combine chocolate and butter in a small pot.
• Melt.
• Remove from heat.
• Dip balls in chocolate mixture.
• Chill.

DARK CHOCOLATE PEANUT BUTTER BALLS RECIPE BY TASTY

Steps:

• NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
• In a medium bowl, add together the peanut butter, almond flour, honey, and vanilla extract.
• Mix until the mixture thickens and sticks together.
• Roll the mixture into balls half an inch (1 ¼ cm) in diameter.
• In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
• Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
• Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
• Enjoy!

PEANUT BUTTER AND CHOCOLATE CHIP RICE KRISPIES BALLS

Steps:

• Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside. Place peanut butter in a medium-size microwave-safe bowl; microwave on high until hot, about 45 seconds. Add marshmallows and microwave until sotened, about 30 minutes. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats. The balls will keep up to one week at room temperature.

PEANUT BUTTER AND CHOCOLATE BALLS

Steps:

• Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
• Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)