Yield 24 bars Number Of Ingredients 5 Steps:
In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined. Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil. Spread on the peanut butter mixture. Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture. Refrigerate for 3 hours. Remove from pan, cut, and serve. Enjoy!
Yield 6 balls Number Of Ingredients 4 Steps:
Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1 inch balls and freeze for about 20 minutes or until firm. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with. Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed. Enjoy!
Yield 9 balls Number Of Ingredients 5 Steps:
Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry. Make 1 inch (2 ½ cm) balls and freeze for about 20 minutes or until firm. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with. Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional) and allow to harden. Refrigerate if needed. Enjoy!
Yield 40 servings Number Of Ingredients 5 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!
Time 40m Yield 6 dozen. Number Of Ingredients 7 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.
Time 1h Yield about 5-1/2 dozen. Number Of Ingredients 6 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.
More about “no bake crispy chocolate peanut butter balls recipe by tasty”
Yield 12 bars Number Of Ingredients 4 Steps:
Melt peanut butter and honey together in the microwave, stirring every 15 seconds. Add cereal into the bowl and mix until fully coated. Let the mixture cool to room temperature. Add mini chocolate chips and mix just until combined. Line a baking dish with parchment paper and pour the cooled mixture into the pan. Press into the edges of the pan and top with more mini chocolate chips. Cool in the refrigerator for at least 2 hours. Cut and serve. Enjoy!
