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.
- 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.
Adapted from twotwentyone.net
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.