Crisp rice cereal adds the perfect light crunch in lieu of the inside being all peanut butter.
1-1/2 cups creamy peanut butter
3 Tbsp butter
1/2 tsp pure vanilla extract
1-1/2 cups powdered sugar, sifted
3 cups crisp rice cereal
1 lb milk chocolate chips or bar
In a large kettle, combine the peanut butter and butter and heat over low heat until melted. Remove from the heat and stir in the vanilla, sifted powdered sugar and cereal. Stir to combine. Roll into 1″ balls or use Pampered Chef Small Scoop, and place on waxed paper-lined baking sheets. If they are sticking to your hands, run your hands under cold water—it helps! Freeze or refrigerate until firm. Note: For nicely shaped balls, freeze for about 10-15 minutes, then remove from freezer and roll again into smooth balls. Return to freezer until firm.
Using a double boiler or a metal bowl placed over a kettle of boiling water, melt the chocolate and wax (if using). Wax helps make a traditional glossy, thin, easy coating. Just chocolate will be thicker. Stir until melted and smooth. Remove from heat and dip each ball into the chocolate until coated. Place on waxed paper-lined baking sheets to cool. Store in the refrigerator until ready to serve.
Servings 30; Serving Size 2 peanut butter balls (38g); Calories 200; Calories from fat 110; Total fat 13g; Cholesterol 5mg; Sodium 80mg; Carbohydrate 20g; Dietary Fiber <1g; Sugars 15g; Protein 4g