Chocolate Peanut Butter Balls with Rice Krispies
Ingredients:
- 2 cups crunchy peanut butter (creamy peanut butter can also be used)
- ½ cup unsalted butter (1 stick – softened)
- 3 cups powdered sugar (3 to 4 cups depending on sweetness preference)
- 1 teaspoon vanilla extract
- 2 cups crispy rice cereal
- 16 ounces chocolate candy coating such as Ghirardelli melting wafers, Almond Bark or CandiQuik
Directions:
1. In a large mixing bowl, combine the peanut butter and softened butter. Mix until smooth and creamy.
2. Add the powdered sugar and vanilla extract to the peanut butter mixture and stir until fully incorporated.
3. Gently fold in the crispy rice cereal until evenly distributed throughout the mixture.
4. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
5. Refrigerate the balls for about 30 minutes to firm them up.
6. Melt the chocolate candy coating according to package instructions, either in the microwave or using a double boiler.
7. Using a fork or dipping tool, dip each peanut butter ball into the melted chocolate to fully coat it.
8. Place the coated balls back on the parchment-lined baking sheet and refrigerate until the chocolate hardens, about 1 hour.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: Approximately 150 kcal per ball | Servings: 24 balls
Tips:
Use crunchy peanut butter for added texture or creamy for a smoother bite.
Chill the balls thoroughly before dipping to ensure the coating sets quickly and neatly.