Does anyone have the recipe for Peanut balls?

Question

They are a little bit more than an inch high and they top them with chocolate and it becomes a shell on them,

Please if you have the recipe post it i used to have them in high school they used to sell them in the cafeteria i have been dying for them ever since

peanut butter balls

Answer 1

CHOCOLATE COVERED PEANUT BUTTER BALLS

2 c. peanut butter
1 lb. powdered sugar
1 stick butter
3 c. Rice Krispies

Mix well. Make into small balls. Chill thoroughly.
In top of double boiler melt:


1 (6 oz.) pkg. chocolate chips
1/8 cake paraffin

Answer 2

1 1/2 cups peanut butter
1/2 cup margarine or butter
1 lb powdered sugar
1 teaspoon vanilla
1 1/2 cups chocolate chips
Crisco

Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
Shape into 1" balls.
Refrigerate balls.
Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
Cool on wax paper and store in refrigerator or freezer.

Answer 3

I hope this helps

1 jar creamy peanut butter
2 sticks melted butter
1 box powdered sugar
2 cups rice crisp cereal
1 12 ounce bag chocolate chips
PREPARATION:
Mix first four ingredients together and form into balls.
Freeze for 1 hour or longer.

Melt chocolate in microwave or double boiler

Dip each ball into chocolate and place on a tray covered with wax paper.

Freeze for 1 hour or longer.

Answer 4

* 1/2 cup butter, softened
* 2 teaspoons vanilla extract
* 1/8 teaspoon salt
* 2 cups creamy peanut butter
* 2 cups confectioners' sugar
* 2 cups chopped pecans
* 2 1/2 cups graham cracker crumbs
* 1 cup confectioners' sugar
* 2 cups semisweet chocolate chips
* 2 tablespoons shortening

Answer 5

I don't think Mr. Peanut is going to like you eating them.

Answer 6

No-bake Chocolate Peanut Butter Balls:

45 min 45 min prep
60 balls

1 cup dry roasted salted peanuts
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (1 lb) box confectioners' sugar
2 cups chocolate chips
2 cups peanut butter chips
2 tablespoons butter

1. PLACE PEANUTS INTO BOWL OF GOOD PROCESSOR FITTED WITH METAL BLADE ATTACHMENT.
2. PULSE PEANUTS UNTIL FINELY CHOPPED.
3. REMOVE AND PLACE INTO SMALL BOWL.
4. PLACE PEANUT BUTTER AND BUTTER INTO LARGE BOWL.
5. WITH HAND-HELD ELECTRIC MIXER, BEAT UNTIL COMPLETELY SMOOTH.
6. ADD VANILLA AND BEAT, SCRAPING DOWN SIDES OF BOWL WITH RUBBER SPATULA AS NECESSARY.
7. SLOWLY ADD CONFECTIONERS' SUGAR AND BEAT UNTIL COMBINED.
8. THE MIXTURE SHOULD BE THICK, LINE BAKING SHEET WITH WAXED PAPERS.
9. ROLL PEANUT BUTTER MIXTURE INTO 1 INCH BALLS.
10. WHEN THEY ARE ROLLED, COVER SHEET PAN WITH PLASTIC WRAP AND PLACE INTO REFRIGERATOR FOR AT LEAST 1 HOUR.
11. MEANWHILE, PLACE CHOCOLATE-PEANUT BUTTER CHIPS AND UNSALTED BUTTER INTO BOWL AND MELT ACCORDING TO DIRECTIONS.
12. POKE TOOTHPICK INTO CENTER OF EACH BALL AND DIP INTO MELTED CHOCOLATE USING SPOON TO DRIZZLE OVER TOP OF PEANUT BUTTER BALL, IF NECESSARY.
13. COAT ENTIRE BALL.
14. PLACE ON BAKING SHEET AND IMMEDIATELY SPRINKLE CHOPPED PEANUTS OVER TOP.
15. PLACE IN REFRIGERTOR TO HARDEN.
16. REMOVE TOOTHPICKS BEFORE SERVING.

Answer 7

no, but they sound good!