It’s Christmas party time and you are in charge of dessert. What to bring, what to bring?
I have-a your answer:
Light and crispy, yet creamy and satisfying, these peanut butter balls are a great way to break out of the same-old-sugar-cookie rut. And no rolling pin required!
Crispy, Creamy Peanut Butter Balls
Start by melting a stick of unsalted butter in a medium saucepan over low heat. Then stir in 2 cups of chunky peanut butter.
Add a teaspoon of vanilla.
Heat the mixture, stirring until smooth and well combined.
Pour mixture into a large mixing bowl along with one pound of powdered sugar.
Add 3 cups of crispy rice cereal and mix well.
Cook’s Tip: Clean, bare hands are the best way to evenly distribute the butters with the sugar and cereal.
The mixture will be crumbly so the balls will need to be formed instead of rolled.
Take a couple tablespoons of the mix (enough to form a 1-2″ ball) and mush together until the heat from your hands holds it all together. Then carefully form into a ball.
Set balls on a cookie sheet and set aside while you prepare the chocolate coating.
Pour 12 ounces of chocolate chips into a double boiler along with 1/4 cup of vegetable shortening. Stir chocolate until smooth and shiny.
If water starts to boil, turn heat down or off for this next step.
No double boiler?
Use a glass bowl and a saucepan instead. Add a couple of inches of water to a medium saucepan and bring to a simmer over medium-low heat. Place a glass bowl over the pan. Make sure the water is not touching the bowl. If water starts to boil, turn down the heat–wouldn’t want to crack that glass bowl!
Roll balls in chocolate making sure to coat all sides. Remove and place on a wax paper-lined baking pan to harden.
To speed up the hardening, place balls in refrigerator.
Remove thirty minutes to an hour before serving as these treats are best served at room temperature
I don’t about you but I could eat about 20 of these things!
If anything, make sure to save a few back for yourself because there won’t be any leftovers!
- 1/2 cup unsalted butter
- 2 cups crunchy peanut butter
- 1 teaspoon vanilla
- 1 lb. powdered sugar
- 3 cups crisped rice cereal
- 12 ounces chocolate chips
- 1/4 cup vegetable shortening
- Melt butter in a saucepan. Stir in peanut butter and heat until well blended. Add vanilla.
- Pour peanut butter mixture into a large mixing bowl. Add sugar and cereal, and mix well.
- Form mixture into balls and set aside.
- In a double boiler, melt the chocolate and shortening until smooth and shiny.
- Rolls balls in chocolate. Allow chocolate to harden before serving.
- Makes about 50 pieces.