Peanut Crunch Balls

By kmad

Ingredients

• 1 stick butter, melted
• 2 cups peanut butter, chunky
• 1-1/2 cups peanut butter, smooth
• 3 cups rice krispies
• 3 cups confectioners sugar
• 2 teaspoons Karo syrup (clear)
• 2 cups Ghirardelli® Milk Chocolate Chips
• 2 cups Ghirardelli® Semi-Sweet Chips
• 2 tablespoons Vegetable oil
• Peanuts, crushed (optional)

Details

Servings 18

Preparation

Step 1

In a large bowl, mix melted butter, peanut butter, rice krispies, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1” balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding ½ teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.

Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.
For more delicious recipes using Ghirardelli Chocolate.