Description
This is another recipe for Peanut Butter balls. This one I got from my 96 year old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too.
Ingredients
- 2 cups creamy peanut butter
- ½ cup butter
- 4 cups confectioners’ sugar
- 3 cups crisp rice cereal
- 2 cups semisweet chocolate chips
Instructions
- Melt peanut butter and butter in saucepan over low heat
- stirring often.
- Mix crisp rice cereal and confectioners’ sugar in a large bowl until all well combined. Pour melted peanut butter mixture over top and stir until thoroughly blended; mixture will still appear crumbly but will easily form into balls.
- Form into 1-inch diameter (or smaller) balls and place onto parchment-lined cookie sheets. Cover with plastic wrap and refrigerate until firm
- 3 hours to overnight.
- When ready to coat the balls
- melt chocolate chips in double boiler. Keep over the lowest heat to keep melted.
- Place a peanut butter ball into the melted chocolate. Use two forks to roll it around until fully coated. Carefully remove it
- letting any excess chocolate drip back into the pot
- and place it on a wire rack set over a piece of parchment paper. Repeat to coat remaining balls.
- Refrigerate coated peanut butter balls until completely firm before serving.
Servings: 24