Best Crunchy Peanut Butter Balls Recipes

CRUNCHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. , In a microwave, melt chocolate chips and shortening; stir until smooth. Roll cereal mixture into 1-in. balls. Dip in chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Refrigerate until set.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• Stir all together in a large bowl.
• Form into 1" balls and roll in extra 1/2 cup wheat germ.
• If the mixture is too soft, then simply chill in fridge for an hour or more. These keep well in the fridge.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• 1. In a large bowl, combine the butter, peanut butter, confectioner's sugar and rice krispies.
• 2. Mix well with hands until well combined. Chill in refrigerator for 1 hour.
• 3. Line a large cookie sheet with parchment paper. Form chilled peanut butter mixture into 1 1/2" balls and place on prepared cookie sheet. Refrigerate for 35-40 minutes.
• 4. When ready to dip peanut butter balls, melt chocolate in microwave, being very careful not to burn.
• 5. Dip each egg into melted chocolate and place back onto prepared cookie sheet, drizzling extra chocolate over top to hide and holes left from dipping.
• 6. Place in refrigerator for at least 1 hour to "set", then place into an airtight container with waxed paper between the layers.
• 7. If I've used all of the melted chocolate and I have some peanut butter balls left, I usually just wrap them in a square of waxed paper. Just roll them in the waxed paper and twist each end shut.
• 8. Makes 25-30 candies, chocolate dipper and/OR wrapped.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• 1. In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. 2. In a small bowl, combine chips and shortening. Microwave until melted, stirring periodically until smooth. 3. Roll cereal mixture into 1" balls; dip in chocolate. Place on a waxed paper lined pan. Refrigerate until set.

CRUNCHY PEANUT BUTTER BALLS

Steps:

• Put the agave nectar in a large microwave bowl.
• Grind up your cacao and almonds separately. You can also use unsweetened coco powder and almond meal in this if you don't have the raw cacao and almonds.
• Add the cacao and almonds to the agave nectar. Stir well. Add the cornflakes and mix to coat.
• Put the whole thing into your food processor. Pulse until you have a rough mixture. Open the lid and taste it. It should be fairly sweet. If you want more sweetness add a little more agave, but not too much, you don't want this to be runny.
• Put into your microwave safe bowl and heat for about 2 minutes until warm.
• Roll into balls and put on a wax paper covered cookie sheet and refrigerate until set.
• I put mine in a plastic container and returned to the fridge.
• Bon Appetit!

CRUNCHY PEANUT BUTTER BALLS

Steps:

• In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated.
• In a small microwave-safe bowl, combine chocolate chips and shortening.
• Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
• Roll cereal mixture into 1-in. balls; dip in chocolate.
• Place on a waxed paper-lined pan.
• Refrigerate until set.