bombones

"Love peanut butter and chocolate? These OREO Peanut Butter Balls are just what you need! Easy to make, no baking required, and topped with crushed OREOs and nuts for a delightful crunch. Discover the recipe at sugarandsoul.co. #EasyRecipes #OREOPeanutButterBalls #NoBakeGoodies #DessertInspo #SatisfyYourSweetTooth"

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No-Bake Peanut Butter Cheesecake Balls Ingredients: 8 oz (226g) cream cheese, softened 1 cup (240g) creamy peanut butter 1 cup (120g) powdered sugar 1 teaspoon vanilla extract 1 ½ cups (300g) semi-sweet or milk chocolate chips 1 tablespoon coconut oil or butter (optional, for smoother chocolate) Crushed peanuts or sprinkles (optional, for garnish) Instructions: Prepare the Peanut Butter Cheesecake Balls: Mix the filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy. Chill the mixture: Refrigerate the mixture for about 30 minutes to make it easier to handle. Form the balls: Once the mixture is firm enough to handle, scoop out small portions

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Ingredients: - 1 cup shredded coconut - 1/2 cup maraschino cherries, chopped - 1/4 cup sweetened condensed milk - 1/2 teaspoon vanilla extract - 2 cups dark chocolate, melted - Additional shredded coconut for coating Instructions: 1. In a bowl, mix shredded coconut, chopped maraschino cherries, sweetened condensed milk, and vanilla extract until well combined. 2. Roll the mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes. 3. Dip each chilled truffle ball into melted dark chocolate, coating evenly. 4. Roll the chocolate-coated truffles in shredded coconut. 5. Place the truffles back on the parchment paper and refrigerate until the chocolate sets.

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Ingredients: - 1 cup cherries, pitted - 8 oz dark chocolate, chopped - 1/4 cup heavy cream - 1/4 cup powdered sugar - 1/2 tsp vanilla extract - 1/4 cup almonds, chopped Instructions: 1. Place cherries on a baking sheet lined with parchment paper and freeze for 30 minutes. 2. In a heatproof bowl, combine dark chocolate and heavy cream. Microwave in 30-second intervals, stirring until smooth. 3. Stir in powdered sugar and vanilla extract. 4. Dip frozen cherries in the chocolate mixture, then roll in chopped almonds. 5. Place on parchment paper and refrigerate until set.