Best 20 Butter Balls Recipes

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.

EASY PEANUT BUTTER ENERGY BALLS

Steps:

• Combine oats, peanut butter, crushed walnuts, chocolate chips, and honey in the bowl of a stand mixer fitted with the paddle attachment; beat until well combined, adding more honey if the mixture is not holding together.
• Form 24 balls with a cookie scoop and place on a cookie sheet. Refrigerate until firm, 30 to 60 minutes.

PEANUT BUTTER BALLS

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.

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.

CRISPY PEANUT BUTTER BALLS

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

PECAN BUTTER BALLS

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

BUTTER BALLS II

Steps:

• Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
• Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

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.

PEANUT BUTTER BALLS IV

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.

PEANUT BUTTER BALLS II

Steps:

• Mix together peanut butter, butter or margarine, confectioners' sugar, and graham cracker crumbs. Shape into 1 inch balls.
• Melt chocolate chips and shortening in top of double boiler. Dip balls into chocolate mixture and let dry on waxed paper. (Poke each ball with a toothpick for easier dipping.)

MOCHA NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
• In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

PEANUT BUTTER POPCORN BALLS

Steps:

• Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
• Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

PEANUT BUTTER OAT ENERGY BALLS RECIPE BY TASTY

Steps:

• Combine all ingredients in a small bowl and mix until thoroughly combined.
• Chill in the refrigerator for 30 minutes.
• Use a spoon or tablespoon to evenly divide the mixture into 6 balls. Use your hands to form the ball.
• Enjoy one now and save the rest for later by storing them in a sealed container in the refrigerator up to 1 week.
• Enjoy!

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

EASY AND FUN PEANUT BUTTER BALLS

Steps:

• Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or roll balls info flaked coconut or dip into chocolate fondue. Eat and enjoy!

5-INGREDIENT CHOCOLATE ALMOND BUTTER BALLS RECIPE BY TASTY

Steps:

• In a bowl, mix almond flour, almond butter, and vanilla extract. Create round balls using your hands.
• Place onto a baking sheet and chill for 20 minutes or until solid.
• In a microwave-safe bowl, melt the chocolate in 30-second intervals.
• Individually coat eat ball in the chocolate and place back onto the baking sheet.
• Sprinkle with sea salt, if desired.
• Chill until chocolate is set.
• Enjoy!

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

HOLIDAY PEANUT BUTTER WHISKEY BALLS

Steps:

• Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs.
• Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls.
• Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

BUTTER BALLS FOR CHICKEN BROTH OR NOODLE SOUP

Steps:

• Toast the bread slices in a 400°F oven until brown on one side.
• Flip over and toast on the other side. Cool.
• Take very dry bread slices and pulse in a blender or food processor until very fine crumbs.
• Place in a large bowl and mix margarine. and cream and eggs, salt and allspice all at once. Mix well. Shape in 1 inch balls.
• Take a large slotted spoon and lower 3 or 4 balls into the boiling or simmering liquid at a time. Cook 5 to 7 minutes. Serve immediately.
• Note: If you have extra large loafs of bread ie. sandwich slices loafs of bread you my have to add some warm milk to form the balls.
• Do not be shy in squeezing to form the balls.
• Extras to add if desired: A little dried parsley flakes, a very small square of cheese in the center.
• Note: You can prepare ahead and freeze for use later. Do not keep over a month.