Coconut, Peanut Butter, White Chocolate, Powdered Sugar Balls Free Recipe
FAST, EASY AND TASTY SNACK
Ever have one of those urges that can not be satisfied with regular foods. This might just satisfy your sweet tooth. This recipe combines coconut, peanut butter, butter, powdered sugar chocolate and vanilla flavoring to createa fantastic, quick and easy snack that everyone that loves these basic foods will enjoy and ask for more.
The steps and recipe for the dessert that everyone will rave over
1/2 Pound of melted butter
1 table spoons of vanilla flavoring
28 ounces of crunchy peanut butter
14 ounces of powdered sugar also called confectioner's sugar
14 ounces of sweetened coconut flakes
24 ounces of white chocolate bark (Almond Bark)
How to Make the Mixture
To begin with, melt the 1/2 pound of butter. Empty the 28 ounces of crunchy peanut butter in a large bowl and empty the melted butter into the peanut butter and blend. It would be helpful to put this mixture into the microwave for a little bit to thin the mixture a little, but do not make the peanut butter runny.
Next, take the slightly heated mixture of peanut butter and butter and add the grated, sweetened coconut and the 1 tablespoon of vanilla to the mixture and blend till it is a uniform mixture. After blending, start adding the white powdered sugar till the desired consistency is reached. The consistency should be where the mixture can be made into the balls and not be so sticky to disintegrate in the hands. Note: all the powdered sugar will not be used, but just enough to get the consistency needed.
Prepare another small bowl of plain powdered sugar to roll the coconut-peanut butter balls in after they are rolled into small round balls about the size of an English walnut, so that they will not be so sticky to work with.
powdered sugar bowl to roll the balls in
The balls are hand rolled about the size of an English Walnut and placed on a sheet of waxed paper on a cookie sheet. The waxed paper makes cleanup an easy chore and less washing. The balls are now placed in a freezer where they can freeze. The chocolate coating that will come later will work better with the mixture balls being frozen.
After the Coconut Peanut butter balls are frozen, the process of coating the balls with the white chocolate will be the next step.
There are double boilers on the market and these are needed to melt the white chocolate bark. If a double boiler is not available, one can be devised to work. One pan, which is larger will hold the water on the bottom and then another one will sit inside the bottom one. The one on the bottom, holding the water, can be more stable and efficient by putting a ring-lid in the bottom of the pan.
The frozen coconut-peanut butter balls are ready to be coated. Prepare the white chocolate bark by putting some squares of the bark into the top pan of the boiler. The bottom pan would have water in it and and be heated to the point of almost boiling. The melting process is easier to achieve by first putting about one tablespoon of vegetable shortening into the top pan. This shortening thins the white chocolate and makes the chocolate easier to coat the balls. Keep adding some squares until the 28 ounces of chocolate bark has been melted, adding more shortening as needed to keep the chocolate from getting too thick. When the chocolate coats the spoon very evenly and thick enough not to see through the chocolate, the chocolate is ready.
DO NOT ADD WATER, BUTTER OR VEGETABLE OIL TO THE CHOCOLATE. ADD ONLY THE VEGETABLE SHORTENING (please read the thinning directions on the white chocolate bark)
The frozen Coconut-peanut butter balls are dipped into the melted white chocolate bark one at a time and carefully turned and coated. After the ball is coated, the ball is placed on waxed paper on a cookie sheet. The balls can either be placed back into the freezer or in a cool place until the coating completely hardens.
These balls can be eaten anytime afterward and they will be.
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