Peanut Butter Protein Bites
Here is what you'll need!
RECIPE:
Yields: 16-18 balls
INGREDIENTS
2/3 cup creamy peanut butter
1 cup old fashioned oats, plus extra for rolling
1 1/2 tablespoons honey
1/4 cup miniature chocolate chips, plus extra for rolling
1/4 cup flax seeds (optional)
PREPARATION
Mix all ingredients in a bowl until well-combined.
Cover with plastic wrap and chill in the refrigerator for at least 30 minutes
Once done chilling, roll into approximately 1 inch balls. (Cover hands in a light layer of butter or oil to facilitate rolling and avoid getting sticky hands.)
Lay out a thin layer of oats and chocolate chips on a cutting board or work surface and roll the balls in the mixture. Finish off by rolling each ball between your hands to pack in the oats and chocolate chips.
Store in the refrigerator until ready to be eaten. Enjoy!
Music provided by Warner Chappell Inc. Used with permission
Easy 4-Ingredient BUCKEYE Peanut Butter Balls
How to make dreamy, creamy, no bake buckeye peanut butter balls with just 4 simple ingredients. Easy small batch buckeye recipe, perfect for dessert!
↓↓↓↓↓ BUCKEYE BALLS RECIPE BELOW ↓↓↓↓↓
Let's head into the kitchen and make a batch of easy chocolate peanut butter balls. This is one of my family's favorite Christmas candy recipes. I've been making this buckeye candy recipe every Christmas since I was a kid, and now you can make it too!
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
3 tablespoons salted butter, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
10 ounces dark chocolate melting wafers
INSTRUCTIONS:
1. In a small mixing bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.
2. Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
3. Continue rolling until all of your peanut butter mixture has been rolled into peanut butter balls.
4. Add toothpicks (for dipping) to each ball.
5. Chill the peanut butter balls in the fridge or freezer for about half an hour.
6. Melt the chocolate according to package directions.
7. Once your chocolate is ready to go, you can remove the peanut butter balls from the freezer, and start dipping right away.
8. As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.
9. Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.
10. Then remove all the toothpicks and cover up the holes with your finger (optional step).
11. Store them in an airtight container or festive Christmas tin (lined with wax paper) in the fridge.
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Peanut Butter Balls without a White Streaked Chocolate Shell
Smooth, creamy peanut butter meets shiny, crisp chocolate in these classic Peanut Butter Balls. This no-bake recipe includes tips for tempering chocolate for professional-looking results at home.
Recipe:
Ingredients
4 oz cream cheese (full-fat, brick-style), softened (113g)
2 Tablespoons butter, softened (salted or unsalted butter will work here) (28g)
¾ cup creamy peanut butter (see note) (185g)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract (5ml)
12 oz quality dark or semisweet chocolate (I like to use couverture chocolate or finely chopped quality baking bars) (340g) (alternatively you may use dark chocolate melting wafers)
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Instructions
00:00 Introduction
00:30 Combine cream cheese, butter, and peanut butter and stir together (I like to use an electric mixer) until smooth, creamy, and completely combined.
01:14 Gradually stir in powdered sugar until completely combined, then stir in vanilla extract. Mixture should be very thick.
02:03 Scoop dough into Tablespoon-sized scoops and roll between your palms until you have a smooth ball (if the dough is sticky or difficult to work with, you may either add a bit more powdered sugar or transfer the dough to the refrigerator to chill for 10-15 minutes before rolling).
02:17 Transfer to wax paper lined baking sheet and repeat until you have scooped all of your dough. Transfer the baking sheet to the refrigerator to chill for 20 minutes.
Chocolate (see note)
02:47 Place couverture chocolate or chopped chocolate in a microwave-safe bowl and heat for 25 seconds. Remove from microwave and stir thoroughly (even though it will look like not much has happened).
03:51 Return chocolate to the microwave and heat in 15-second intervals, stirring thoroughly and scraping down the sides of the bowl each time until chocolate begins to melt. Once chocolate appears to be about 50% melted, start checking the temperature.
04:20 In order to properly temper chocolate (semisweet or dark chocolate in this instance), you must maintain a temperature above 87F (30C) but below 91F (33C). If you notice your chocolate has exceeded 87F but the chocolate still isn’t completely melted, just keep stirring it until the temperature has dropped or the remaining chocolate has melted).
04:49 Once your chocolate is in temper, remove your peanut butter balls from the refrigerator.
05:00 Dip the bottom of the peanut butter ball into the chocolate and then place on a candy fork (or just a regular fork, if you don’t have one!). Use a spoon to drizzle chocolate over the entire peanut butter ball until it is entirely cloaked in chocolate, then carefully slide off of the fork onto a wax paper lined baking sheet. Allow chocolate to re-solidify before enjoying, and store in an airtight container in the refrigerator.
Notes
Peanut Butter
I do not recommend using a “natural” variety of peanut butter (the kind where the oil separates to the top). Unfortunately this often results in greasy peanut butter balls.
Chocolate
I am providing instructions on how to properly temper your chocolate. This can be a bit tricky if you’ve done it before and takes some practice for perfect results, but the goal of this is to prevent the unattractive white streaks that often form if chocolate is simply melted without being tempered. If you aren’t worried about appearance you can simply skip this step and melt your chocolate in 25 second increments.
If following instructions for tempering, I do not recommend using chocolate chips.
If you are using chocolate melting wafers or almond bark, you can simply melt your chocolate according to the package instructions and dip without worrying about temperature.
Storing
Store in an airtight container in the refrigerator for up to 1 week.
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How to make Peanut Butter truffles! tutorial
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this simple Peanut Butter Truffles recipe!
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3 Ingredients Peanut Butter Balls
These no bake 3 ingredient peanut butter balls are packed with peanut butter flavor.
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
►INGREDIENTS:
1 cup creamy peanut butter
½ cup butter, softened (salted or unsalted)
2 ¼ cups powdered sugar
½ teaspoon pure vanilla extract (optional)
Melted chocolate, for dipping or drizzling (optional)
????Printable recipe
►DIRECTIONS:
1. Line a large baking sheet with parchment paper; set aside.
2. In a large mixing bowl, use a handheld mixer to cream the peanut butter and butter together until well combined. Add the powdered sugar and vanilla extract (if using) and beat until fully combined, scraping down the sides of the bowl as needed.
3. Form the batter into tablespoon-sized balls, then place on the baking sheet. Chill for at least 20 minutes before devouring.
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TIMESTAMPS:
Intro: 00:01
Line Baking Sheet: 00:07
Add 1 Cup Creamy Peanut Butter: 00:10
Add 1/2 Cup Butter Softened: 00:43
Add 2 1/4 Cup Powdered Sugar: 00:31
Add 1/2 TSP Vanilla Extract: 00:34
Mixing it all together: 00:41
Forming Peanut Butter Balls: 00:53
Drizzle with melted chocolate: 01:06
Chill for at least 20 mins: 01:13
Final presentation: 01:19
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Peanut Butter Balls
There's something special about simple ingredients that turn into a decadent treat. That's exactly what happens with these peanut butter balls made from smooth peanut butter, rice cereal, and chocolate. These are perfect for the holidays!
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INGREDIENTS
- 2 cups peanut butter
- 1/2 cup butter, melted and slightly cooled
- 1 1/2 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 3 cups rice cereal
- 1 lb bittersweet chocolate
INSTRUCTIONS
In a large bowl, combine the peanut butter and melted butter. Stir until combined and smooth. Stir in the vanilla and powdered sugar. Mix until incorporated. Add in the rice cereal and combine until evenly mixed.
Using a 1 tbsp-size cookie scoop, make the balls. Roll in hands to create smooth, even balls and set on a parchment-lined baking sheet. Once all balls are made, set in the refrigerator to chill for 20 minutes.
While the balls are chilling, melt the chocolate with 1 tbsp of coconut oil in a bain-marie.
Once the chocolate and coconut oil are melted, remove the peanut butter balls from the refrigerator. One at a time, roll the balls in the melted chocolate, allowing the excess chocolate to drip off. Set the dipped balls back on the parchment paper and sprinkle with flaky salt. Cool for 10 minutes and enjoy.
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