Best Football Peanut Butter Balls Recipes

PEANUT BUTTER BALLS III

Steps:

• Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
• Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
• Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

PEANUT BUTTER FOOTBALL DIP

Steps:

• Cream butter, cream cheese, and peanut butter until mixed (using a hand-held mixer). Mix in vanilla.
• Add powdered sugar, ½ cup at a time, and mix until combined. (If you want a stiffer mixture, add the extra ½ cup of powdered sugar.) Mix in chocolate chips.
• Turn out mixture on a large sheet of waxed paper. Use your hands to form into a football shape. (This would also be cute as "lips" for Valentine's Day!)
• Place the waxed paper onto your serving plate. (It helps if the plate has sides...less mess!) Cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. Pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve.
• Serving suggestion: pretzels, animal crackers, cookies, a spoon.

FOOTBALL PEANUT BUTTER BALLS

Steps:

• Mix together powdered sugar and peanut butter.
• Portion mixture into approximately 36 balls (1.5 Tablespoon size).
• Roll balls between the flattened palms of your hands to create a ball shaped like a top. Then roll ball on flat surface to smooth middle into more round shape leaving the ends with points creating the football shape. Arrange finished footballs in a single layer on wax paper and place in refrigerator for 30 minutes.
• Melt milk chocolate chips, 3 tablespoons butter, and 2 tablespoons shortening over double boiler. Mixture should be thin and shiny for dipping.
• Crush peanuts and set aside.
• Coat footballs with chocolate by rolling gently in melted milk chocolate while still over double boiler, being careful not to crush pointed ends. Place on wire rack to allow excess chocolate to drip off.
• While chocolate is still tacky but not still wet, place bottom of football in crushed peanuts
• Draw line on top center of football using black gel frosting.
• Melt white chocolate chips and 1 tablespoon butter in microwave and place in frosting bag or sandwich bag with cut corner and draw laces and end lines.
• Return finished footballs to refrigerator for 30 minutes.
• Serve chilled if you don't want your fingers all chocolatey or room temperature if you don't mind.

PEANUT BUTTER BALLS

Steps:

• Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
• Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
• Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

SMOOTH AND CREAMY PEANUT BUTTER BALLS

Steps:

• Mix butter, peanut butter and powdered sugar.
• Roll into balls.
• Melt the two chocolates.
• Roll balls into chocolate.
• Place balls on cookie sheet lined with wax paper and chill (I usually set them outside, because it is winter when I make them).