Prep 1 hr
Cook 10 mins
This recipe is from an old recipe book I found. These are my grandsons's favorite recipe. I am required to bring these to holiday get togethers:) I have made these with chocolate and white chocolate. Time does not include refrigeration time. I am unsure of exact quantity as I always double or triple the recipe.
- 510.29 g creamy peanut butter (2 1/4 cups)
- 118.29 ml butter, softened
- 591.47 ml Rice Krispies
- 453.59 g powdered sugar (3 3/4 cups, slightly under)
- chocolate, for dipping melted (see instructions)
- Mix peanut butter and soft butter until well mixed.
- Add Rice Krispies and mix well.
- Add powdered sugar; mix well. (I found it easier to mix with my hands).
- Mold into melon ball-sized balls.
- Put in refrigerator until cold.
- Melt chocolate as per instructions on package. I use coating chocolate bar squares that comes in the one pound or two pound packages and melt in microwave. I usually double the recipe. You can use a bag of chocloate chips and 1/2 bar paraffin, if desired, and cook in double boiler or microwave. I have fixed both ways and perfer the chocolate squares.
- Dip balls into chocolate and drain on waxed paper. I store my in the refrigerator.
These are the best ever. I've used the exact recipe for years and they alway get gobbled up when I Take them to parties.
I thought these were kind of average, kids loved them though more of a taste for children. I liked the crunch that the Rice Krispies gave them. Made for the AUS/NZ recipe swap #36.
These were a big hit here. I split the batch, using 1/2 dunked in white chocolate and 1/2 in semi-sweet. We liked the white choclate ones better. Next time I'll try milk chocolate. DH could not stop eating these. Thank you for posting this fun recipe!