Chocolate Covered Peanut Butter Balls

By Hklbrries

From "The Farm Chicks Christmas" by Serena Thompson. She writes, "I'm always happy when Teri calls to tell me she's received her box of these sweet treats from her mother-in-law, Sandy. I think you'll agree I'm lucky to have a friend who shares both the cookies and the recipe."

Ingredients

• 2 cups chunky peanut butter
• 1 cup unsalted butter (2 sticks), softened
• 4 cups confectioners' sugar
• 3 cups crisp rice cereal
• 2 cups dark chocolate chips (12 ounces)
• 2 tbsp vegetable shortening
• 1/3 cup white chocolate chips (3 ounces)

Details

Servings 60

Preparation

Step 1

Make the balls: Line 2 baking sheets with waxed paper and set aside. Cream the peanut butter and butter together in a large bowl with an electric mixer set on medium speed until fluffy, 2 to 3 minutes. Add the confectioners' sugar with the mixer on low speed, beating until combined.

Stir in the rice cereal with a wooden spoon until fully incorporated. Roll the dough by the tablespoonful between your palms into balls about 1 inch in diameter. Place on the prepared baking sheets.

Dip the balls: Place the dark chocolate chips and shortening in a small microwave-safe bowl and microwave on high for 30 seconds; remove and stir. If not completely melted, repeat the microwaving.

Using a fork, dip each peanut butter ball into the chocolate coating well and letting the excess drip off. Transfer the balls as they are coated to the prepared baking sheets. Allow to cool until set. To speed up the setting time, you can refrigerate the sheets until the chocolate is hard.

Garnish the balls: Place the white chocolate chips in a small microwave-safe bowl and microwave on medium for 30 seconds; remove and stir. If not completely melted, repeat the microwaving.

Pour the melted chocolate into a plastic sandwich bag. Snip off the tip of one corner of the bag with scissors. Drizzle the white chocolate over each peanut butter ball. Let set until firm. Store in an airtight container.