Peanut Butter Balls

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Optional Drizzle:
    • For a decorative touch, drizzle additional melted chocolate or melted white chocolate over the set balls.
  7. 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!

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