Chocolate-Covered Peanut Butter Balls
When I was growing up my parents had lots of friends and family. We would visit them all (or so it seemed) throughout the holidays. I always had so much fun playing with the other kids who I didn’t see very often but other than that my favorite thing was the goodies! My Mom would usually take a cookie tin full of fresh baked Christmas cookies and we would leave with some cookies and homemade candies from those we just visited. It was the best of both worlds. Playing and food…what more could a kid ask for? One of my all time favorite candies were the buckeye balls. Oh, my goodness….they were so good.
This is a bit similar but has the added bonus of Rice Krispies. It’s like a Nestle Crunch Bar hopped up on peanut butter. This is the first time I have ever made these but my family loved them and the best part was my middle son helped me throughout the entire process. We talked, we laughed and we ate – pretty much holiday perfection.
Yields Approximately 50 Peanut Butter Balls
- 2 cups creamy peanut butter
- 1 cup unsalted butter (2 sticks), softened
- 4 cups confectioners' sugar
- 3 cups Rice Krispies cereal
- 2 cups dark chocolate chips (12 ounces)
- 2 tablespoons vegetable shortening
- 3 ounces white chocolate or white chocolate chips
- Line two baking sheets with waxed paper and set aside.
- Cream the peanut butter and butter together in a large bowl with an electric mixer on medium until light and fluffy.
- Add the confectioners' sugar one cup at a time beating on low speed until combined.
- Add the Rice Krispies.
- Gently mix with a wooden spoon until blended well.
- Roll the dough by the tablespoonful between your palms. This will be very messy! We had to stop several times to rinse and wash our hands. The next time I make these I will put the mixture in the refrigerator first to chill it slightly to see if that helps.
- Place the rolled balls on the waxed paper covered baking sheets.
- Place the chocolate chips and shortening in a microwave safe dish and microwave on high for 30 seconds. Remove and stir.
- Continue process until fully melted at 15 second intervals.
- Dip each ball into the melted chocolate coating well.
- Allow the excess chocolate to drip off and then place on to the baking sheets.
- Allow to cool until set. I placed ours in the refrigerator for 30 minutes.
- Melt white chocolate and drizzle over the peanut butter balls if desired.
- Store in an airtight container in the refrigerator.
I doubt that these are going to last until Christmas.
They’re smooth, creamy and a tiny bit decadent but worth every bite! What’s your favorite Christmas candy or cookie? I would love to hear about it and maybe even do a recipe swap.