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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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. Ingredients:
18 ounces creamy peanut butter (2 1/4 cups) |
1/2 cup butter, softened |
2 1/2 cups rice krispies |
1 lb powdered sugar (3 3/4 cups, slightly under) |
chocolate, for dipping melted (see instructions) |
Directions:
1. Mix peanut butter and soft butter until well mixed.
2. Add Rice Krispies and mix well.
3. Add powdered sugar; mix well. (I found it easier to mix with my hands).
4. Mold into melon ball-sized balls.
5. Put in refrigerator until cold.
6. 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.
7. Dip balls into chocolate and drain on waxed paper. I store my in the refrigerator.
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