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4-Ingredient Chocolate Peanut Butter Balls. How to make this No-Bake Peanut Butter Balls Recipe. STEP 1 | Combine butter and peanut butter. STEP 2 | Add powdered sugar. STEP 3 | Roll and chill. STEP 4 | Melt the chocolate. STEP 5 | Coat with chocolate, set, and serve! tips.

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How to Make Baileys Chocolate Balls with Nuts. Grind the pecans into a course sand like texture using a food processor. In a mixing bowl, whisk together 1 cup of pecans and 1 1/2 cups of chocolate. Melt the chocolate in 45 second increments until it is melted and smooth. Mix in the powdered sugar, condensed milk and Irish Cream.

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Pulse a few times to combine. Once combined, roll the coconut mixture into 1-inch balls using a cookie or melon scoop. Place balls on a parchment or wax paper-lined baking sheet. Freeze for one hour. After one hour, melt the dark chocolate (or semi-sweet chocolate) and 1 teaspoon of coconut oil on high for 1 minute. Stir together.

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How to Make Chokladbollar. Place the shredded coconut in a bowl and set it aside. Add all the ingredients except for the coconut to a food processor. Blend until thoroughly combined. Line a small baking sheet with parchment paper. Scoop the mixture from the bowl using a 1-tablespoon sized cookie scoop or a spoon.

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Stir to combine. Scoop 1 tablespoon sized portions and gently roll them into smooth balls. Place the coconut balls on the prepared baking sheet and then freeze for 30 minutes. Add the dark chocolate chips, chocolate bark, and remaining 2 teaspoons coconut oil to a microwave-safe bowl. Heat for 30 seconds and then stir.

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Remove the chocolate-coated mold from the freezer, and coat it with a second coat of chocolate. Place chocolate-coated mold on a plate, and set it in the freezer for 5 minutes. Heat a small ceramic plate in the microwave for 2 minutes. Unmold the chocolate half-spheres, and set them on the chilled plate.

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Sixlets are small round candy-coated, chocolate -flavored candy made by Oak Leaf Confections, a Chocolat Frey company based in Toronto, Ontario, Canada. They are often sold in thin cellophane packages that hold them in a tube-like formation. The United States Food and Drug Administration recognized that Sixlets are safe for human consumption.

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Mix in the coffee, vanilla, and chocolate until thoroughly blended. Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

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In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop. Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler.

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Store brigadeiro/brigadeiros (Brazilian chocolate fudge balls) in an airtight container at room temperature for up to 2 days. They can be also stored, covered well, in the refrigerator for up to 4-7 days, or frozen in ziploc bags for up to 30 days.; If making brigadeiro recipe in the summer time, use only 1 tablespoon of butter; otherwise it'll make harder to achieve the correct consistency.

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Chocolate balls come in a wide variety of flavors, ranging from classic milk chocolate to more exotic options like dark chocolate, fruit-infused ganache, or nutty fillings. What occasions are chocolate balls typically served at? Chocolate balls are popular treats for special occasions like weddings, birthdays, and holidays.

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Step 2 - In a large bowl, add in the shredded coconut and powdered sugar and mix together thoroughly. Step 3 - Then add in the condensed milk and half of the melted coconut. Mix well to combine. Step 4 - Next, use a small cookie scoop to make the 1-inch balls and place the small balls of coconut on the baking sheet.

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Step 1 Preheat oven to 350°. Spread almonds on a rimmed baking sheet and toast until fragrant and golden in the center, 8 to 10 minutes. Let cool, then roughly chop. Step 2 Line another rimmed.

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Form the peanut butter dough into a flat round, cover with plastic wrap, and chill for about an hour in the refrigerator. Using a teaspoon to divide off small pieces, roll the dough into ¾-inch balls (about 7-8 grams, or 1 ½ teaspoons). Made this size, one batch will make about 80 peanut butter balls.