I have not found anyone that doesn't love these and so many people can't figure out what makes them crispy inside. I know everyone has a "buckeye ball" recipe and some call for crushed graham crackers and some people just make them with peanut butter,butter and powdered sugar. I am NOT a fan of the weird gritty feel of the graham cracker so I was happy to find this recipe many years ago and it has never failed me. I make these bite size so this recipe makes 100+ balls. You can make them egg shaped for easter or heart shaped for Valentines day instead of buying expensive peanutbutter cups.
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.