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(Sea Salt) Peanut Butter Balls and More Recipe

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(Sea Salt) Peanut Butter Balls and More
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Ingredients

  • 1. Peanut Butter Balls w Sea Salt
  • 2. Haystacks (Coconut Clusters)
  • 3. Cornflake Clusters
  • 4. White Peppermint Pretzels
  • Peanut Butter Balls
  • 1 cup butter (2 sticks) softened
  • 4 1/2 cups confectioners' sugar
  • 2 cups graham cracker crumbs
  • 1 cup creamy or crunchy peanut butter
  • 1 t vanilla extract
  • 2-3 lbs milk chocolate dipping chocolate*
  • Sprinkles, optional
  • Sea Salt, optional
  • In a large bowl cream butter;
  • gradually add the confectioners' sugar, cracker crumbs,
  • peanut butter and vanilla
  • Mix together well
  • Shape into balls,
  • use a melon baller for consistency
  • Place balls on wax paper lined baking sheets
  • Chill for 1 hour
  • Remove from refrigerator
  • Melt dipping chocolate in a medium microwaveable
  • bowl on low until melted, stirring often.
  • Using a fork, dip peanut butter balls into melted chocolate
  • Covering well, place on wire cooling rack*
  • Sprinkle tops with Sea Salt or
  • Sprinkle tops with sprinkles
  • Set aside until chocolate sets and hardens
  • Haystacks~
  • 2 lbs milk chocolate, dipping chocolate*
  • 14-16 oz package sweetened coconut
  • In a medium microwavable bowl, melt chocolate
  • on low until melted
  • Stir often, keep a watchful eye on chocolate
  • Add coconut and stir until well blended
  • (Adding more coconut if necessary)
  • Drop by rounded tablespoons onto wax paper lined baking sheets
  • Set aside to allow chocolate to set*
  • Cornflake Clusters~
  • 18 ox box Cornflakes
  • 2 1/2 lbs milk chocolate dipping chocolate*
  • Crush cereal
  • In a medium microwavable bowl, melt chocolate
  • On low until melted
  • Stir often, keep a watchful eye on chocolate
  • Add crushed cereal and stir until well blended
  • (Add more crushed cereal if necessary)
  • Drop by rounded tablespoons onto wax paper lined baking sheets
  • Set aside to allow chocolate set*
  • Peppermint White Chocolate Pretzels~
  • 1 1/2 lbs white dipping chocolate
  • 1 large bag star shaped pretzels*
  • peppermint candy canes, crushed
  • I used Utz Holiday Pretzels~ Walmart
  • Crush candy canes in a large ziplock baggie
  • Using a hammer or other hard object
  • Set aside
  • Melt white chocolate in medium bowl in microwave
  • On low until melted
  • Stir often and keep a watchful eye on chocolate
  • Using a fork dip pretzels in melted chocolate
  • Lay pretzels on a wire rack*
  • Sprinkle with crushed peppermint candy
  • Set aside to allow chocolate to set*
  • Note: Store chocolates in a large air-tight plastic container
  • between sheets of wax paper or parchment paper
  • Note: Use Good Quality Dipping Chocolate
  • such as Ambrosia Chocolate
  • Note: Place a piece of waxed paper under cooling rack

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