Peanut Butter Balls
  • 1 Cup of Unsalted butter
  • 2 Cups Peanut Butter (I like the chunky for this)
  • 1 lb Powdered sugar
  • 2 Cups Rice Crispies
  • 12 oz SemiSweet Chocolate for dipping
  1. Place butter and peanute butter in the top of a double boiler/Bain Marie; stir until melted. Work in the Powdered Sugar and Rice Krispies.
  2. Shape resulting filling into 1 inch balls.
  3. Refrigerate for 1 - 2 hours.
  4. In a double boiler (again) melt 12 oz. chocolate:
  5. If you are using Semi-sweet, do not heat above 110 degrees; if you use milk, or white chocolate, do not heat above 100 degrees.
  6. Dip each peanut butter nugget, letting excess drip off. Place each dipped Peanut butter ball onto a baking sheet lined with waxed paper or parchment - you can also set a rack in a jelly roll pan to let excess continue to drip off.
  7. If chocolate is not setting fast enough, place baking sheet in refrigerator.
  8. Store in an air tight container in refrigerator for 2 weeks.
I loved these when I was a kid, especially when we got to dip them in the chocolate, although I think more chocolate ended up on my face than on the peanut butter ball I was dipping...