"MISS" MICKEY'S PEANUT BUTTER BALLS
Provided by Trisha Yearwood
Categories dessert
Time 20m
Yield 12 to 15 balls
Number Of Ingredients 5
Steps:
- In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.
TRISHA YEARWOOD'S POWER BALLS RECIPE - (4/5)
Provided by SMorrissey
Number Of Ingredients 7
Steps:
- In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes. Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.
CHOCOLATE CHIP COOKIE DOUGH BALLS
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
Provided by Trisha Yearwood
Categories dessert
Time 1h35m
Yield 3 to 4 dozen balls
Number Of Ingredients 11
Steps:
- For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
- For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
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