Mix together: 2 c. smooth peanut butter and 3/4 c. butter
Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
Chill mixture for 1-2 hours. Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.
Yields 3-4 dozen peanut butter balls, dependent on size. Store in airtight container at room temperature. Best when eaten fresh or within 2-3 days.
NOTES: If you're having a hard time getting the balls out of the chocolate with a toothpick, try a fork. Or refrigerate the balls for an hour before dipping. Do not substitute margarine for butter.
REFRIGERATE: I recommend putting the peanut butter mixture in the fridge for 1-2 hours before rolling.
PEANUT BUTTER BRAND: I highly suggest using Peter Pan creamy peanut butter for this recipe.
STICKY BALLS: If you find that the balls aren’t rolling very well and seem to be sticky, add a little more confectioners sugar and crushed cereal.
DIPPING THE BALLS: It’s easier to dip the balls if they’re refrigerated for an hour before dipping them in the melted chocolate. Simply roll them, place them on a baking sheet lined with wax paper or foil, and set them in the fridge.
UNIFORM BALLS: I also recommend using a cookie scoop to make uniform balls.