Peanut Butter Balls
Print Category Peanut butter Thematic No thematic Source Kellogg Evaluation
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Ingredients
- 250 mL 1 cup icing sugar
- 250 mL 1 cup peanut butter
- 125 mL 1/2 cup sweetened shredded coconut
- 75 mL 1/3 cup butter or margarine, melted
- 1 L 4 cups RICE KRISPIES* cereal
- 750 mL 3 cups semi-sweet chocolate chips
- 50 mL 1/4 cup butter or margarine
- 50 mL 1/4 cup hot water
preparation
- Line one baking sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut and 75 ml (1/3 cup) butter together until well blended. Gently fold in RICE KRISPIES* cereal until well coated. Form into 2.5 cm (1" balls). To make the rolling of balls easier, use lightly dampened hands. Refrigerate on baking sheet 30 minutes.
- To make chocolate dip: In medium saucepan, over low heat melt chocolate chips, remaining butter and water together. If mixture is a bit thick for dipping add 1 to 2 tablespoons more hot water.
- Using two forks, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined baking sheet until chocolate is set. Other serving suggestions: peanut butter balls can be served plain or lightly drizzled with chocolate dip. To decorate balls with chocolate, use tip of spoon to drizzle chocolate over balls.
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