Best 5 Milk Chocolate Peanut Butter Balls Recipes

CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• Mix the first 3 ingredients by hand until the mixture is creamy.
• Shape into small balls and chill.
• Melt chocolate chips and add shortening over boiling water in a double boiler.
• Dip balls in chocolate mixture, using a toothpick. Place on waxed paper.
• When the chocolate is dry, store in an air tight container in the refrigerator.

PEANUT BUTTER-MILK CHOCOLATE RICE KRISPIES® BALLS

Steps:

• Line 2 cookie sheets with parchment paper.
• Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick.
• Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
• Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each.
• Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt.
• Let them set up, about 40 minutes.

MILK CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a large mixing bowl, whisk together the peanut butter and the butter.
• Sift in the powdered sugar, stirring with a fork until combined. The mixture will be crumbly.
• Using your hands, shape pieces of the peanut butter mixture into one-inch balls, and set on waxed paper.
• Let sit for 20 - 30 minutes until dry to the touch.
• In a small bowl, add the chocolate chips and the shortening.
• Microwave the chocolate chips and shortening at high power for 30 seconds; stir. Continue heating in 15 second increments, stirring each time, until chocolate chips begin to melt. Keep stirring until they're all the way melted. For me and my microwave, this takes about a minute total.
• Drop the balls into the chocolate and, using a fork, coat the ball. Lift out carefully with the fork and place on waxed paper.
• If using sprinkles, scatter them on the peanut butter balls once they're all coated.
• Allow to sit for an hour or two until the chocolate has hardened.
• Set in cute paper candy cups for some extra flair.
• Keep tightly covered in the fridge for up to two weeks.

CHOCOLATE PEANUT BUTTER BALLS

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.

PEANUT BUTTER AND CHOCOLATE BALLS

Steps:

• Line a cookie sheet with aluminum foil or waxed paper.
• In a medium bowl, mix together the butter, peanut butter, confectioners' sugar and powdered milk until smooth. Mix in the cornflakes. Wet hands and roll tablespoonfuls of dough into balls. Place them onto the prepared cookie sheet, cover and refrigerate overnight.
• The next day, melt chocolate in a metal bowl over simmering water, stirring occasionally until smooth. Remove bowl from heat. Using a fork, dip the balls into the chocolate and return them to the foil covered cookie sheet. Refrigerate until firm. These can be made up to a week ahead if kept refrigerated.