Peanutbutter Balls

http://scratchitcook.com/2014/08/04/peanut-butter-balls/

Ingredients:

• 1 cup 100% natural peanut butter 
• 3.5-4 tablespoons pure maple syrup, to taste
• 2-3 tablespoons coconut flour 
• fine grain sea salt, to taste
• 6 tablespoons gluten-free rice crisp cereal
• 1 bar of semi sweet baking chocolate
• 1/2 tablespoon coconut oil

Directions:

1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We’re looking for a texture that isn’t too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it’s too dry, add a touch more syrup.
3. Add salt to taste and stir in the cereal.
4. Shape into small balls (I made about 18).
5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
6. Dip the balls into the melted chocolate with a fork or a spoon. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest.
7. Freeze the balls for another 15-30 minutes, until the chocolate is completely set.

Peanutbutter Chocolate Balls

MIX TOGETHER:

--3 cups rice krispies

--1 box powdered sugar

--1 - 16 oz jar of peanutbutter (old fashioned oily peanutbutter works best)

--1 stick of butter, melted

Roll into balls and place on wax paper (or silicone mat) on cookie sheet.  Set in freezer for 1/2 hour.

Melt: 1--6 oz. pkg semi sweet chocolate chips and 1 6 oz pkg of milk chocolate chips.

Dip balls into chocolate and set set on waxed paper/silicone (makes about 5-6 dozen)

Warning: these are truly addicting:D

Home-made Peanutbutter Cups

1 c. peanut butter
1 1/2 c. powdered sugar
1 c. brown sugar

1 c. chocolate chips
1/2 stick of butter

Mix first three ingredients in a 13x9 pan until they are completely blended. Press into bottom of pan. Melt chocolate and butter over low-heat on the stove. Spread over peanut butter mixture. Refrigerate or freeze about 20 minutes until set. Cut into any size you like. :)

(I will post the peanutbutter balls recipe later)

Peanut Butter Cookie Cup Temptations

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
48-60 Reece's Peanut Butter Cup (minis), wrappers removed

Cream together butter, both sugars and peanut butter, beat in egg and extract.

Add remaining ingredients, EXCEPT peanut butter cups; mix well.

Spray mini muffin tins with cooking spray; drop dough with small cookie dropper into mini muffin tins.

Bake at 375 degrees for 8-10 minutes, til just lightly browned.

Remove tins from oven and push a peanut butter cup into the center of each ball; bake 1 more minute.

Cool completely before storing in a covered container.