Best 6 Breakfast Peanut Butter Balls Recipes

PEANUT BUTTER BALLS III

Steps:

• Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
• Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
• Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

PEANUT BUTTER BREAKFAST BITES

Steps:

• In a medium large bowl, pour the Peanut Butter Whole Grain Cheerios into the bowl.
• In a different medium size bowl, measure and scrape out the crunchy peanut butter and microwave for 40 seconds.
• Take out, stir, and add the 1/2 cup honey.
• Add the vanilla, and mix in until well-combined.
• Pour the peanut butter mixture over the Peanut Butter Cheerios and mix together well with a spoon until all the cereal pieces are coated.
• Spoon out bite sized spoonfuls and place on a sheet of greased aluminum foil.
• Let the bites sit and solidify for about 3 hours.

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.

BREAKFAST PEANUT BUTTER BALLS

Steps:

• In a medium bowl, mix peanut butter, dry milk powder, and honey until smooth.
• Crush cereal by placing in plastic bag and crushing with rolling pin or by hand.
• Add raisins and crushed cereal to peanut butter mixture.
• Mix thoroughly.
• With your hands, form into balls the size of a nickel.
• Roll in, or sprinkle with, powdered sugar, if desired.
• Store in refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

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.

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.