Chocolate Peanut Butter Balls
- 1 Cup Peanut Butter, crunchy
- 1/4 Cup Butter (or margarine, if you’re a sadist), softened
- 2 Cups Crisp Rice cereal (the kind that snaps, pops and even crackles)
- 1 Cup Powdered Sugar
- 1 Package Chocolate Candy Coating (sometimes referred to as “Almond Bark”)
I recommend using a good stand mixer for this recipe. It makes this very, very easy.
- Combine the peanut butter and softened butter thoroughly.
- Add the cereal and powdered sugar to the peanut butter mixture, mixing until well combined. This is going to be very thick when done, which is why I recommend the mixer.
- Refrigerate the mixture for at least 1 hour. This will make the scooping/forming step next much simpler.
- Scoop rounded teaspoons of the mixture onto a paper-lined cookie sheet (use either wax or parchment paper), then form the spoonfuls into balls using your hands. Be quick about this, the balls will start to get soft as they sit on the pan.
- Refigerate the panful of balls for an hour or so.
- Microwave the chocolate candy coating according to the package’s instructions. It generally takes me 90 seconds, then stirring, then 30 seconds, then stirring, then 30 seconds, then stirring to get smoothly melted coating.
- Remove the balls from the refrigerator. Using a pair of wire tongs or a large fork, drop each ball in the melted chocolate and stir to coat the ball. Tap the tongs or fork on the side of the coating bowl to drain some excess chocolate, then drop the coated ball on the paper-lined sheet.
Should make around 2 dozen balls. I recommend keeping these in the fridge until an hour or so before service – don’t just leave them out, since there’s butter in them. I also recommend doubling the recipe, these go fast. They’re a family favorite around here.
Note the complete lack of ball jokes in this post.
[Updated 12/17 with a much better picture]
Source: Treasury of Christmas Recipes, out of print