MONKEY BALLS RECIPES RECIPES
MONKEY BALLS RECIPE - FOOD.COM
Despite the name, these sweet, gooey treats are AWESOME!!! Best when eaten day of making, but can be reheated in the microwave several days later to taste just as great. Every time I make these, I just can't resist ripping off a chunk every time I walk by them. They disappear quickly!! I don't add nuts because my family doesn't care for them, but I'm sure it's equally as great wit
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1 bundt loaf
Number Of Ingredients 5
Steps:
- Knead dough.
- Mix sugar and cinnamon in small bowl.
- Pinch off dough into walnut-size balls.
- Roll in melted butter, then in sugar-cinnamon mixture.
- Place in butter-greased bundt or angel food pan, in layers.
- Sprinkle nuts over each layer, if desired.
- Pour remaining butter and sugar over top.
- Let rise, about 10 minutes.
- Bake in 325 degree oven for 35 to 45 minutes.
- Invert onto plate while still warm.
Nutrition Facts : Calories 1599.7, FatContent 92.2, SaturatedFatContent 58.3, CholesterolContent 244, SodiumContent 654.9, CarbohydrateContent 203.7, FiberContent 2.5, SugarContent 200, ProteinContent 1.1
SALTED MONKEY BALLS | JUST A PINCH RECIPES
Your friends and family are going to gobble these little balls up. The soft peanut butter and banana filling is the perfect match for the salted chocolate outer shell. These are so good!
Provided by Rachel Ratliff @raeOsunshine
Categories Fruit Desserts
Prep Time 20 minutes
Yield 40
Number Of Ingredients 5
Steps:
- in a stand mixer, blend bananas and peanut butter. Add powdered sugar. Mix well. It will still be kinda sticky.
- Using a small (1oz) cookie scoop, scoop balls. Place 1 inch apart onto parchment lined cookie sheets that fit in your freezer. Balls will spread slightly.
- Freeze for 2-3 hrs.
- Reshape balls by rolling between your palms. Replace onto parchment/cookie sheets, return to freezer for 24 hrs. Balls must be completely frozen before dipping. If not, they'll melt in the chocolate and leave bits ruining the smooth finish of the chocolate.
- Melt chocolate in double boiler.
- Work quickly and in small batches. Leave most balls in the freezer until ready for them. Use a toothpick to gently pick one ball and dip into chocolate. Use a spoon to cover the top. Gently jiggle the ball to assist excess chocolate to drip off. (Too much and it'll pool below the ball.) Place on another parchment/cookie sheet. Sprinkle a small amount of kosher salt. Leave the toothpick in while you dip/sprinkle the next ball.
- Back to the ball before, gently twist the toothpick out.
- With the clean end of a toothpick (or fresh one) take a small dab of melted chocolate and seal the hole. Sprinkle more salt if you like.
- Note: If you don't seal it, the filling with "worm" its way out. Repeat steps 6-8 until all balls are coated.
- Once the chocolate is set, transfer balls into a sealable container. Place in fridge for 2-3 hrs.
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