PEANUT BUTTER BALLS RICE KRISPIES RECIPES

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CHOCOLATE DIPPED KRISPIES PEANUT BUTTER BALLS RECIPE ...



Chocolate Dipped Krispies Peanut Butter Balls Recipe ... image

These are lighter then the ones without the Rice Krispies. I got the recipe from the "Classic Holiday Cooking" cook book. You can shape into eggs for Easter!

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 100 balls

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine
2 cups chunky peanut butter
1 teaspoon vanilla (optional)
1 lb powdered sugar
3 cups rice, krispies
2 ounces paraffin wax or 2 ounces shortening
1 (24 ounce) package chocolate chips (using 12 ounces for large balls or 24 ounces for small one)

Steps:

  • Melt butter and while hot, stir in peanut butter.
  • Mix well and add vanilla, powdered sugar and Rice Krispies.
  • Work in with hands until it will form balls.
  • If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
  • Dip into melted chocolate and paraffin or shortening with toothpick.
  • Cool on waxed paper.

Nutrition Facts : Calories 109.9, FatContent 5.6, SaturatedFatContent 2.2, CholesterolContent 2.4, SodiumContent 34.1, CarbohydrateContent 14.6, FiberContent 0.9, SugarContent 8.6, ProteinContent 1.9

CHOCOLATE PEANUT BUTTER CUPS RECIPE - NYT COOKING



Chocolate Peanut Butter Cups Recipe - NYT Cooking image

These chocolate peanut butter cups are dangerously simple to make, with just a few ingredients that you probably have in the pantry right now. They come together faster than a trip to the convenience store. And they are completely customizable. Once you’ve gotten your fill of the standard peanut butter cup, try honey-sweetened cashew butter cups. Or cinnamon-spiked almond butter cups. Drizzle the finished cups with a bit of white or milk chocolate, some flaky sea salt or a sprinkle of finely chopped nuts for an upgraded presentation. Or sneak a tiny dollop of raspberry jam underneath the peanut butter layer for another delightfully classic pairing. The possibilities are endless.

Provided by Samantha Seneviratne

Total Time 50 minutes

Yield 18 cups

Number Of Ingredients 5

9 ounces/255 grams semisweet chocolate
3/4 cup/205 grams smooth natural peanut butter
1/4 cup/28 grams confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of melted chocolate into each cup. Use an offset spatula or a small spoon to spread the chocolate slightly up the sides of each baking cup; make sure you have an even chocolate base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until mostly solid.
  • Meanwhile, in a medium bowl, stir together peanut butter, confectioners’ sugar, vanilla extract and salt. (Make sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut butter mixture to a resealable plastic bag and seal it tightly.
  • Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the center of each cup. With a very lightly moistened finger, tamp down the peanut butter and make it flat and even, but leave a bit of space between the peanut butter and the edge of the paper cup (you should be able to see a ring of chocolate peeking from below the peanut butter).
  • Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top and down the sides of the cup. Refrigerate until solid, about 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 257, UnsaturatedFatContent 11 grams, CarbohydrateContent 24 grams, FatContent 18 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 7 grams, SodiumContent 100 milligrams, SugarContent 19 grams, TransFatContent 0 grams

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