CRISPY PEANUT BUTTER BALLS OR BARS
- 2 stick
- butter, very soft or melted
- 2 c
- creamy peanut butter
- 3 3/4 c
- powdered sugar
- 3 c
- rice krispies cereal
- chocolate bark, for melting and coating(i have used white bark also)
- shortening or wax if you usually use this in your melted chocolate* optional*
How to Make CRISPY PEANUT BUTTER BALLS OR BARS
- 1In a large bowl, blend together butter, peanut butter and sugar until smooth.Fold in cereal, stirring as little as possible, to prevent cereal from being crushed too much.
- 2If making balls: Roll mixture into ¾” to 1” balls, and place on waxed paper lined tray.
If making bars: Press the mixture into a buttered 9x13 pan.
- 3Melt candy bars or chips(I break bars up into pieces and microwave until melted – you must be very careful not to overcook, or chocolate will turn into a grainy mess. Stir after the first minute of cooking on High, then keep stirring every 15 seconds until all is melted.* make sure the bowl is completely dry before putting the chocolate in it because the slightest bit of water will seize the chocolate and it will be ruined*
- 4Balls:I use 2 forks or a toothpick to dip the peanut butter balls in the chocolate, dipping one at a time. HINT - the chocolate will adhere much better, with less mess and dripping, if you freeze the balls before dipping them - then take out about a dozen at a time to dip. When the warm melted chocolate meets the frozen peanut butter ball, the chocolate will harden around it much quicker.
Bars: Spread the melted chocolate on the peanut butter mixture.
- 5Drop the ball onto waxed paper; repeat until all balls are dipped.
- 6Let balls set, to allow chocolate to harden again, before storing them in a covered container, with wax paper between layers.
- 7Bars:The rice crispy cereal in these tends to get “soggy’ if left out at room temperature, so I store mine in a covered container in the refrigerator, taking them out just before serving.