Chocolate Dipped Krispies Peanut Butter Balls
photo by DeliciousAsItLooks
- Ready In:
- 1⁄2 cup butter or 1/2 cup margarine
- 2 cups chunky peanut butter
- 1 teaspoon vanilla (optional)
- 1 lb powdered sugar
- 3 cups rice, krispies
- 2 ounces paraffin wax or 2 ounces shortening
- 1 (24 ounce) package chocolate chips (using 12 ounces for large balls or 24 ounces for small one)
- Melt butter and while hot, stir in peanut butter.
- Mix well and add vanilla, powdered sugar and Rice Krispies.
- Work in with hands until it will form balls.
- If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
- Dip into melted chocolate and paraffin or shortening with toothpick.
- Cool on waxed paper.
Yummy! Yummy! Yummy! But Messy! Messy! Messy to make! I chose this recipe over the other peanut butter balls because it used less butter and more peanut butter. I too used just 2 cups of powdered sugar and it was PLENTY!! Still very sweet! One thing I did that has not been mentioned is that I chilled the peanut butter mixture before shaping it into balls - about 10 mins in the fridge, and once they were shaped into balls I threw them into the freezer for 5 mins before dipping them in the chocolate. I thought it was just way too sticky and messy to work with at room temp. Very Yummy!! Glad I found this recipe.
My grandma has been making these forever and they remind me of my childhood. My sister and I give them away as christmas presents every year and people fight over the containers that "have more." I use creamy peanut butter because I prefer to have the rice krispies be the crunch in the candy. We've always used paraffin and it just makes the chocolate set harder, I don't notice a change in the flavor.
These are absolutely delicious! I had them at a Christmas party once and I searched for the recipe here and found this one. These are so much better than the plain peanut butter Christmas balls that we made when I was a kid. The rice krispies and crunchy peanut butter add such a nice texture and a lot more excitement!! My one suggestion to anyone making this in the future is to increase the butter to at least 3/4 of a cup. Every time I make these they are just a touch dry. They would be fine made just as the recipe states but I find they are less crumbly and easier to form into balls with the extra moisture that the increased amount of butter supplies. Also, when I dip any of my Christmas truffles I never add any oil/paraffin/shortening to the dipping chocolate and I have never had any difficulties just using the plain chocolate. Hope this is helpful, thank you for the great recipe!
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I used this recipe more for the measurements of the ingredients and procedure. I substituted butterscotch chips for the chocolate chips...highly recommend, it is very yummy! I also used butter rather than margarine. I did the melting in the microwave, but next time would use the double boiler, as the peanut butter was difficult to get melted. I would also cut back on the powdered sugar next time, as I found it to be a bit much. Thanks so much for a great recipe!
These were probably the most popular cookies that I made this holiday season. Everyone really liked these and have already requested another batch. I used chocolate almond bark for the dipping as that is what I had on hand and worked well. I also used butter instead of margarine. The one mistake I made was only making half a batch of these!!! Thanks for the recipe Rita, it is definately a keeper!!!