Peanut Butter Balls

My Mom’s recipe for Peanut Butter Balls is huge hit every Christmas. Of all of the desserts and candies baked for the holidays, these delicious creamy Peanut Butter Balls really stand out for their exceptional flavor and fun, bite-sized shape. The filling is made of butter, peanut butter, confectioner’s sugar and Rice Krispies for crunch. Once rolled and chilled, the balls are dipped in an irresistible combination of melted dark and milk chocolate, creating a silky and glossy chocolate finish. These Peanut Butter Balls taste like a homemade Reese’s Peanut Butter Cup — but better. I highly recommend this recipe for all the peanut butter-lovers in your life. Enjoy!

Peanut Butter Balls

Ingredients

1 16.3 oz jar (or 2 cups) Skippy creamy peanut butter

1 (1 lb) box confectioners sugar

1 stick butter (1/2 cup)

3 cups Rice Krispies

Approx 20 oz (1.25 lbs) hard chocolate for dipping, combination of dark/semisweet & milk chocolate to taste (Note: I used 2 “giant” Hershey’s bars– 1 milk chocolate bar, 1 “Special Dark” chocolate–and 1/2 bag semisweet morsels)

Cooking Instructions

Mix peanut butter, sugar, butter and Rice Krispies in electric mixer with paddle attachment until blended.

Form into 1 inch or smaller balls, spread on cookie sheets.

Chill until firm in refrigerator (overnight is okay).

Melt chocolate in microwave or double-boiler and keep melted while dipping the balls.

Dip in melted semisweet and milk chocolate until entire ball is covered, letting excess chocolate drip off.

Place dipped balls on cookie sheet lined with wax paper.

Refrigerate until hardened.

Store in covered container in cold spot or refrigerator.