Peanut Butter Balls recipe, perfect for any occasion!
Peanut Butter Balls
Ingredients (Original Recipe; double quantities for larger batches):
- 1 cup peanut butter (creamy or crunchy, as preferred)
- 1 (7 oz) jar marshmallow crème
- 1 ½ cups crispy rice cereal
- 1 ½ cups semisweet chocolate chips
- 4 teaspoons shortening (or coconut oil, for a hint of flavor)
Instructions:
- Prepare Your Workspace:
- Line a baking sheet with wax paper or parchment paper. This will prevent sticking and make cleanup easier.
- Set aside a second sheet of wax paper for dipped balls to harden.
- Mix the Base:
- In a large mixing bowl, combine the peanut butter and marshmallow crème. Use a sturdy spatula or wooden spoon to mix until smooth and well combined.
- Gradually add the crispy rice cereal, folding it in gently to avoid crushing the cereal. Mix until the cereal is evenly coated and the mixture holds together well.
- Form the Balls:
- Scoop out small portions of the mixture (about 1 tablespoon per ball). Roll each into a smooth 1-inch ball using your hands.
- Place the formed balls onto the prepared baking sheet.
- Once all the balls are rolled, place the sheet in the refrigerator for 15-20 minutes to firm up.
- Prepare the Chocolate Coating:
- In a microwave-safe bowl, combine the semisweet chocolate chips and shortening.
- Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and smooth. Avoid overheating.
- Dip the Peanut Butter Balls:
- Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated.
- Let excess chocolate drip off before placing the dipped ball on the second sheet of wax paper.
- If desired, save a small amount of chocolate for drizzling over the tops later.
- Optional Drizzle:
- For a decorative touch, drizzle additional melted chocolate or melted white chocolate over the set balls.
- Set and Serve:
- Refrigerate the chocolate-coated peanut butter balls for about 30 minutes, or until the chocolate is completely set.
- Transfer to an airtight container for storage, placing wax paper between layers to prevent sticking.
Storage Tips:
- Store the peanut butter balls in the refrigerator for up to 2 weeks.
- For longer storage, freeze them in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
Yields: About 50 balls (double the recipe for approximately 100).
Enjoy these delightful treats, which are perfect for holidays, parties, or as an anytime snack!