A few times each year my boyfriend kicks me out of the kitchen while he whips these delicious beauties up. They’re simple and definitely a crowd pleaser! Enjoy!
2 cups creamy peanut butter
1/2 cup butter or margarine
4 cups confectioner’s or icing sugar
3 cups rice cereal (such as Rice Krispies)
2 cups semi-sweet chocolate, chopped (or in chips form)
Melt peanut butter and butter/margarine in saucepan over low heat. In a large bowl, stir cereal with icing sugar together with wooden spoon until well blended. Pour melted peanut butter mixture into bowl, and stir together until well blended.
Form mixture into 1/2″ or 1″ balls (size depends on your preference), and lay out on cookie sheets, 1/2″ apart. Chill in fridge until firm.*
Melt chocolate using a double-boiler** – if it hardens while working with balls, re-melt. Dip each peanut butter ball into the chocolate mixture until well coated (you can stick a toothpick in them if you’d like, or just use your fingers and get really messy like my boyfriend usually does). Return balls to cookie sheets, and chill in refridgerator until firm. Note: I like to store these in the fridge to keep the chocolate from melting, if you happen to have a warm house or live in a warm climate.
*A note about chilling the balls before coating them – my boyfriend doesn`t do this. It isn`t as easy to handle the balls, but I don`t believe he`s had many balls break depiste not being chilled. If you are going to chill these, you can use the time to bake something else!
**A note about using a double-boiler: fill the pot with approx. 2-3 inches of water (enough that it won`t boil dry but not enough that the top boiler is sitting in the water. Melt chocolate over medium-low heat. If you do not have a double-boiler, you can use an over-safe bowl and place it over the top of a pot of water. If you do not have an oven-safe bowl you can use, you can melt the choclolate directly in a pot, however you have to keep stirring and use low heat so as not to burn your chocolate.