Chocolate Covered Peanut Butter Balls Recipe
I have such an easy and delicious recipe to share with you today – Chocolate Covered Peanut Butter Balls Recipe! These are so delicious – they are just like mini Reese’s peanut butter cups, but in ball form. They melt in your mouth. They are that good.
Full recipe -
Ingredients
1 1/2 cup creamy peanut butter
1/2 cup butter softened
1 teaspoon vanilla
3 cups powdered sugar
12 oz bag of chocolate chips
2 tablespoons shortening
Instructions
Line a baking sheet with waxed paper and set aside.
Mix peanut butter, butter and vanilla together in a large bowl.
Slowly add one cup of powdered sugar to the creamy mixture, mixing well each time. *Note -- I do not sift my powdered sugar! I just scoop out 1 cup full and dump it in my bowl.*
By the time you get to the third cup of powdered sugar, the mixture will become very difficult to stir with a spoon. Take your rings off and start mixing with your hands.
Once all of the powdered sugar is incorporated into the peanut butter mixture, you can start making your balls. Simply pinch off a small amount and roll between your hands to form a small ball. Place the peanut butter balls on the prepared cookie sheet with waxed paper.
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Once you have made all of your balls, melt your chocolate. My favorite way to do this is in the double boiler, but if you don't have one, you can simply put a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water in the saucepan begins to heat up, the steam will heat up your bowl and start melting your chocolate. Be sure to add the shortening to your chocolate - this will make covering your peanut butter balls with chocolate a lot easier.
One at a time, drop your peanut butter balls into the melted chocolate. Lift the ball out of the chocolate with a fork and then transfer it to the waxed paper.
Once all of your peanut butter balls are coated, put the cookie sheet in the fridge for 15-30 minutes. This will ensure the chocolate coating is completely hardened.
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Peanut butter cup soft serve!
PB CUP SOFT SERVE (vegan, low sugar, added protein)
Follow me @stelleandcobakes for more healthy dessert!
For those of us who necessitate ice cream for dessert every single day year round…
This no churn ice cream is just 4 ingredients: peanut butter, protein, coconut cream, and peanut butter cups!
The BEST and creamiest, indulgent ice cream.
Here’s how:
Yield :2-3 servings
Ingredients
1 can coconut cream or full fat coconut milk
4 tbsp vanilla protein powder
Optional: add 2-4 tbsp maple syrup for additional sweetness
1/2C peanut butter
4-6 peanut butter cups, chopped up
Directions
1. Blend all ingredients except pB cups. Pour into an ice cube tray for 4-6 hours until firm.
2. Blend the cubes in high speed blender until smooth. (Start low and slow so you don’t work it too hard). Add half the PB cups and pulse for 2-3 seconds
3. To serve firm, pour into a loaf pan and freeze for an hour.
4. Scoop into cups and top with the remaining PB cups. Enjoy.
#peanutbutterlover #softserve #peanutbuttercup #highproteinvegan
Professional Baker Teaches You How To Make PEANUT BUTTER CUPS!
Chef Anna Olson teaches you her recipe for Chocolate Peanut Butter Truffle Cups, just like a Reese's Peanut Butter Cup!
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Ingredients
Base
½ cup all-purpose flour
¼ cup cocoa powder
3 Tbsp granulated sugar
6 Tbsp unsalted butter, cut into pieces and at room temperature
Truffle Layer & Topping
6 oz dark chocolate, chopped
6 Tbsp peanut butter (pure or conventional)
1 ½ Tbsp corn syrup
Peanut Butter Filling
2 ½ oz white chocolate, chopped
5 Tbsp whipping cream
6 Tbsp peanut butter (pure or conventional)
3 Tbsp unsalted butter, at room temperature
¾ cup icing sugar, sifted
¼ tsp salt
Chopped peanuts, for décor
Directions
Base
1. Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
2. Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don’t worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
Truffle Layer & Topping
1. For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
Peanut Butter Filling
1. For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
2. Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
3. To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).
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Peanut Butter Cup Cookies Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Peanut Butter Cup Cookies. Peanut Butter Cup Cookies are a soft and chewy peanut butter cookie with a miniature peanut butter cup sitting on top. If you think children are the only ones who enjoy these Peanut Butter Cup Cookies you would be wrong as I find adults are prone to sneaking a cookie or two. Let's get baking!!
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Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
Full Recipe:
Let me know if there's a cookie recipe you'd like me to make!
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PEANUT BUTTER BUCHI/How to make PEANUT BUTTER BUCHI/SESAME BALLS RECIPE/So Charrrap
Peanut Butter Buchi Recipe
Buchi (Butsi) or Jian dui in Chinese, is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting of lotus paste, or alternatively sweet black bean paste, or red bean paste. They are also sometimes referred to as sesame balls. (Wikipedia)
With the ingenious minds of Filipinos, there are several local options to use for the filling. Ube (Purple Yam), Kamote (Sweet Potato), and Monggo (Mung Beans) are some of the most popular ones. Others have even ventured to more unconventional but fun options like chocolate, custard, banana with cinnamon, and mozzarella cheese. (Foxy Folksy)
But in this recipe, I added a twist to the classic buchi that we see, and that is, using peanut butter as a filling.
Here are some tips to make your buchi even more delicious!
TIP 1: Use BOTH glutinous rice flour and rice flour. This is to make the buchi softer and chewier while maintaining its round shape.
TIP 2: Use MEDIUM HEAT to LOW HEAT when boiling. This is to prevent the buchi from deforming. High temperatures cause the buchi to deform and lose its roundness.
TIP 3: Add more GLUTINOUS RICE FLOUR is dough is too wet. You don't want a sloppy buchi right?
TIP 4: Do not over toast the sesame seeds as it will give off a bitter taste when eaten. Just a light brown or brown color is fine ;)
TIP 5: Always cook in MEDIUM to LOW HEAT.
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????ingredients????
:: DOUGH ::
????2 cups glutinous rice flour
????1/2 cup rice flour
????3/4 cup mild hot water
????1/4 cup white sugar
????1 tbsp. for scooping the dough
:: FILLING ::
????peanut butter (do NOT use a smooth peanut butter, in this recipe I used crunchy peanut butter)
????1 tsp (for scooping the peanut butter)
:: COATING ::
????toasted sesame seeds
????sugar (you may add this if you want a sweeter buchi taste)
#buchi
#peanutbutter
#buchirecipe
????enjoy eating~
-so charrrap????
Music: Mokka
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**CHECK OUT THESE DELICIOUS RECIPES**
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