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Discussion Starter · #1 ·
Not sure where to put this request ....

I am trying to make some peanut butter balls.
Have made them in the past and had good luck. Today I am short on an ingrediant and decided to go for it anyways.
I started with approximately a cup of margerine, not melted, and about one cup of peanut butter. About 1 pound of confectioners sugar which is what I guessed to be short on.
So I can't roll the mixture into balls because it is too sticky.
..........tastes real good though :)
Spoon stands up in it so all is not lost.
What can I put into it to get rid of the sticky part ?
I have flour, dry milk, instant pudding mix, dry powder chocalate, quick oatmeal rice crispies cereal, mini marshmellows, in the cupboard.

I have chocalate chips that I can melt for the coating.

Any suggestions ?
Maybe I can split the batter up and try a few different things ?
 

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I'm wondering if powdered cocoa would work? It would give them a different taste, and you'd probably have to use the sweet kind.

You could melt the chocolate chips, make dollops of melted chocolate on wax paper, refrigerate those, then use the pb mix as filling to make HM Reese's-type treats. Maybe even garnish a few of the dollops with a mini-marshmallow or whatever you like before you refrigerate it, and put that one on top?
 

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Discussion Starter · #3 ·
Well I let the bowl sit awhile.......
eyeballed the rice crispies, and started adding 1 cup at a time.
Got to 3 and stopped.
Got out the plastic gloves and rolled into balls.
Now sitting in refrig.
Next step, is to melt the chocalate chips.
I think I won this time...........whew :)

All suggestions are still welcome.....

Thinking about making several batches for Xmas :)

Madhen....good idea ....may have to try something like that :)
 

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Ive never made pb balls without rice crispys --cool.

thsi is my recipe:
1 c icing sugar
1 c peanut butter
1 c rice crispys
1/2 c cocnut
1/2 tsp vanilla
2 tsp butter
but i guess if we dont have enough icing sugar why not try surilda's idea of grounding sugar. i think i might next time.
 
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Discussion Starter · #7 ·
I read somewhere myself, that one could take regular sugar and put it through the blender. Have never tried it though.

Okay, they looked good. I melted the chocalate in the microwave, half at a time. Tried rolling them one at a time, in the bowl. Not to my liking. As the chocalate went back hard, the balls acted like they wanted to crumble. Finally just dipped the top half of them into the chocalate. Now they look like little cream puffs. They taste good.
I think last Xmas when I made them, I did the chocalate in the double boiler. I'm sure I can send some to work with him, and no one will complain. Last year one of his co workers came here in person to ask questions about the recipe. He wanted to make a batch with his grandson.

One old recipe I have here calls for paraffin ( wax ). Anyone do it this way?
 

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LOL, I was going to suggest rice cereal. I've added rice cereal, crushed cheerios, oats, all kinds of things. Very forgiving peanut butter balls. Just to add, I make mine with a little honey and dried milk and rice krispies. That's it. Kids think it's dessert and it's actually good for them.
 
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I love pb and chocolate - instant ecstacy!!
 
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Did you have any graham crackers in your cupboard?

When I got home today, I looked at a recipe I had
saved to make peanut butter balls for Christmas.
It has melted butter, peanut butter, powdered sugar
AND graham cracker crumbs in it. It actually was
a recipe for bar cookies, but the peanut butter mixture
was so good, I decided to make peanut butter balls
out of them next time.
 

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Discussion Starter · #12 ·
Did you have any graham crackers in your cupboard?

No, I did not. And I looked too :)
Found all sorts of things way back in the far corners earlier.
I think maybe I should buy a pkg to experiment the next time with.
 

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The first one i ever made called for graham cracker crumbs but i thought they were to sweet so i found recipe that called for rice krispie so i use that and everyone likes them.
 
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yummmmmy!! I am going to make some!!
 

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we use parafin wax too melted with the choc chips. but i found that they changed the wax. it taste like plastic and hard to come by in cubes. the pellets are very gross and only for crafts.
 
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Discussion Starter · #17 ·
Well hopefully tomorrow or monday, I will have my grocery list together. Going to try the graham crackers if I can find a cheap box.
The parafin recipe is definitely out. Just the thought of it bothers me, but I know years ago, one of the aunts used to do hers this way, and they fought over them at big family meals.

The rice crispies were okay. I think I like the plain ones better though. Will just have to keep experimenting.

Thanks everyone :)
 

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My mom makes them with the parafin. My family also fights over them, we call them Buckeye balls. My mom put some out on the dessert table yesterday for Thanksgiving and we all rushed the table to be able to get one.

I too was going to make some of these and just got the recipe from my mom yesterday but now am worried about the parafin, I don't want them tasting like plastic!
 

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The recipe I use is great.

6 Tablespoons butter, room temperature
1 cup peanut butter
2 cups of confectioner's sugar

Mix well, and roll into balls. Can coat with chocolate or more sugar.
 

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I have been doing some research on this powdered sugar
alternative. I use it quite often in my baking so really
wanted to know if anything would work. This is what I
tried:

http://www.recipezaar.com/Homemade-Powdered-Sugar-88812

You need to add cornstarch to the regular sugar to make
everything bond. I tried it in the blender tonight. I sifted
the two together first to make sure they were well mixed.
One place I read said to put your blender on pulse, but my
blender is an old high or low model.

I blended it for about a minute, stopping a couple times to
shake the container in hopes of everything getting mixed.
It did indeed turn to powder, although I could still feel some
tiny grains, it was powdery. Maybe more time would
eliminate all the grains. I took some out and compared
to my regular powdered sugar. The regular is much thicker,
and tasted better. The sugar mixture did not taste bad
though. I would definitely use this if I was short a cup or
so for a recipe, although I wouldn't want to use the mixture
for my whole recipe. Not sure if because it is a thinner
consistency, if it might change a recipe or not. Next time
I need powdered sugar for a recipe, I will try mixing the
two and see if my recipe changes in any way. If not,
then we can save ourselves that last minute dash to the
store! (Well, that is if we have cornstarch and sugar) lol
 
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