Peanut Butter Balls

I recommend using a half cup of melted almond bark, and a tbsp oil (mixed with the almond bark while melting), added to the peanut mixture. Will make the mixture smoother and a little firmer once cooled. Additionally not sure I want crushed crisp rice in the ball. Arthur recommends putting the peanut butter mixture in the fridge for 1-2 hours before rolling. If you find that the balls aren’t rolling very well and seem to be sticky, add a little more powdered sugar and crushed cereal.

Photo by Louise H.
Adapted from twotwentyone.net

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from twotwentyone.net

Ingredients

  • 3

    c. crisped rice cereal (optional could add some to the melted chocolate you dip the peanut butter ball in for a crispy outside)

  • 2

    c. smooth peanut butter (recommend adding the melted almond bark mixture here.

  • 3/4

    c. butter (room temperature)

  • 3 3/4

    c. powdered sugar

  • 1

    pound of melting chocolate or the like.

Directions

You’ll need more peanut butter than what’s pictured. Mix together: 2 c. smooth peanut butter 3/4 c. butter (softened) Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal (measure out 3 c. then crush) Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.

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