Best 9 Peanut Butter Crunch 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.

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.

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!

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.)

PEANUT BUTTER CRUNCH BALLS

Steps:

• Bring sugar and syrup to a boil that only melts the sugar.
• Remove from heat.
• Add peanut butter and mix well.
• Pour over 5 cups corn flakes.
• Gently stir.
• Make sure all of the peanut butter mixture is consistent throughout the corn flakes.
• Drop onto wax paper and allow to cool and harden.
• Store in cool area.

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!

CHOCOLATE PEANUT BUTTER CRUNCH BALLS

Steps:

• Beat peanut butter and corn syrup in medium size bowl until well blended. Stir in cereal and mix well.
• Using a rounded teaspoon, shape mixture into balls. Place on a lg baking sheet lined with foil. Chill several hrs until firm.
• Place 6 ounces of chocolate in med size bowl and cover. Microwave on high for 1 minute Stir chocolate until melted and smooth. Add the remaining chocolate and cont. stiring until smooth.
• Using a fork,spear peanut butter balls; dip into chocolate, turning to coat completely; shake off the excess by gently tapping the fork on the edge of the bowl. Return to the baking sheet.
• Let stand about 2 hrs or until chocolate is almost firm. Sprinkle tops with chopped peanuts. Let stand until hardened.

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!