Best 9 Sheridans Peanut Butter Balls Recipes

PEANUT BUTTER BALLS

Steps:

• Directions for Candy Dish:, Dust a 9-inch heart-shaped pan with cornstarch and set aside. In a bowl, combine sugar, water and food coloring; mix with hands until the consistency of wet sand (see photo 1). Firmly pack into prepared pan (see photo 2). , Smooth the top surface and immediately invert onto an ungreased heavy-duty baking sheet. Tap top of pan to loosen; remove pan (see photo 3) and let dry for 4 hours. , When mixture is dry, carefully invert the heart. Using a spoon, gently scoop out soft sugar, leaving a 1/2-in.-thick shell (see photo 4). Smooth inside edge with fingertips. Dry candy dish at room temperature for 24 hours or in a 200° oven for 20 minutes. Cool completely on the baking sheet. , Transfer to a 12-in. serving platter or covered board. If desired, place silver ribbon on board around dish (see photo at far left). Fill dish with Peanut Butter Balls (recipe below) in foil cups if desired., Peanut Butter Balls:, In a bowl, cream the butter and peanut butter. Gradually add sugar; mix well. Shape level tablespoonfuls into balls; set aside. In a saucepan over low heat, melt candy coating. Dip peanut butter balls in chocolate; place on waxed paper to harden.

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.

PEANUT BUTTER BALLS

Steps:

• Mix all ingredients except chocolate chips and water in a large bowl (using hands if necessary).
• Shape into tiny balls, then place into refrigerator to chill.
• Heat water in a saucepan.
• Pour in chocolate chips and stir, melting.
• Take peanut butter balls from refrigerator and dab each top in the melted chocolate, twist when removing to create a swirl.
• Store in the freezer.
• Alternately, press the peanut butter mixture in a 9" x 9" greased pan and drizzle melted chocolate over top.
• When chilled and hardened, cut into squares.

SHERIDAN'S PEANUT BUTTER BALLS

Steps:

• Mix oats, peanut butter, honey, and dry milk powder together in a bowl. Form into balls; arrange on a plate. Refrigerate for flavors to blend, 30 minutes to 1 hour.

SHERIDAN'S PEANUT BUTTER BALLS

Steps:

• Mix oats, peanut butter, honey, and dry milk powder together in a bowl. Form into balls; arrange on a plate. Refrigerate for flavors to blend, 30 minutes to 1 hour.

SHERIDAN'S PEANUT BUTTER BALLS

Steps:

• Mix oats, peanut butter, honey, and dry milk powder together in a bowl. Form into balls; arrange on a plate. Refrigerate for flavors to blend, 30 minutes to 1 hour.

SHERIDAN'S PEANUT BUTTER BALLS

Steps:

• Mix oats, peanut butter, honey, and dry milk powder together in a bowl. Form into balls; arrange on a plate. Refrigerate for flavors to blend, 30 minutes to 1 hour.

PEANUT BUTTER BALLS

Steps:

• Mix together in a large bowl Granola/Rice Crispy cereal, brown sugar, skim milk powder, and raisins (if desired). Mix till it makes a white mix.
• Add peanut butter.
• Mix all ingredients till blended well.
• Make into small balls. Roll in coconut shavings or chopped nuts, or leave plain.
• Refrigerate 1-2 hours till firm.

SHERIDAN'S PEANUT BUTTER BALLS

Steps:

• Mix oats, peanut butter, honey, and dry milk powder together in a bowl. Form into balls; arrange on a plate. Refrigerate for flavors to blend, 30 minutes to 1 hour.