Cookies? Candy? We don’t know what they are so we call them no-bake deliciousness! This was (and still is) our kids favorite chocolate snack. They request them all the time, even though they are grown and have families of their own now.
This recipe has several steps but none are difficult. It’s messy, yes, but not hard.
Begin by mixing the cereal and powdered sugar together in a large bowl.
Add the peanut butter and butter to a small saucepan. Over medium-low heat, stir until completely melted.
Add the peanut butter to the cereal and mix thoroughly.
Form into one-inch balls and place on a large baking sheet. Refrigerate for 2 hours.
In a double boiler over low heat, melt the chocolate stirring constantly to prevent scorching the chocolate. Once melted, remove from the heat. I don’t have a double boiler, so I place a glass bowl over a medium pot of simmering water.
Place a few of the peanut butter balls into the chocolate and turn to cover them completely. Don’t overcrowd them or it will cool the chocolate too much. Once coated, place on a large baking sheet lined with parchment paper. Refrigerate for at least one hour or until the chocolate hardens.
This made almost 2 sheet pans of chocolate peanut butter balls. That seems like a lot but, trust me, they won’t last long.
CHOCOLATE PEANUT BUTTER BALLS
- 3 cups Rice Krispies Cereal
- 16 ounces powdered sugar
- 2 cups peanut butter
- 1 stick butter
- 2 8 oz packages semi-sweet chocolate chips
- In a large bowl, mix the cereal and powdered sugar.
- Melt the peanut butter and butter in a saucepan over medium-low heat, stirring frequently.
- Pour the peanut butter over the cereal and combine thoroughly.
- Form into one-inch balls and place on a large baking sheet. Refrigerate for 2 hours.
- Melt the chocolate in a double boiler over low heat, stirring constantly.
- Place the peanut butter balls into the chocolate, a few at a time, turning to coat evenly. Place on a large baking sheet lined with parchment paper. Refrigerate for one hour until the chocolate is hardened.