Ingredients:
- 2 cups of confectioners’ sugar
- 2 cups of crispy rice cereal
- 2 cups of creamy peanut butter
- 1/2 cup (1 stick) of unsalted butter
- 1 teaspoon of vanilla extract
- For the chocolate coating:
- 2 cups of semi-sweet chocolate chips and
- 2 tablespoons of vegetable shortening
Instructions:
- Start by taking a small saucepan. Add in your unsalted butter and melt it over medium heat.
- Once the butter has melted, stir in the vanilla extract. Turn off the heat.
- Add the peanut butter to the pan. Stir until the mixture becomes creamy and smooth. If needed, turn the heat back on to medium to help everything blend faster. source: Ineskohl.info
- In a large bowl, combine the crispy rice cereal and confectioners’ sugar. Pour the butter and peanut butter mixture over it.
- Now, it’s time for some stirring! Blend everything together until the sugar isn’t visible anymore. This step requires a bit of patience, but it will ensure that the sugar and cereal are fully coated with the creamy peanut butter mixture.
- After mixing, you’re ready to form the balls. Use a small ice cream scoop or a spoon to create even portions of the mixture. Drop them onto a baking sheet lined with parchment paper sprayed with nonstick spray.
- Wet your hands slightly to prevent the mixture from sticking, then roll the portions into round balls.
- Place the balls into the fridge to set. They will need a few hours to harden, but you can also leave them overnight for convenience.
- When the balls are ready, prepare the chocolate coating. Combine the semi-sweet chocolate chips and vegetable shortening in a bowl and melt them in a microwave. Be sure to stir the mixture every 15 seconds to ensure it melts evenly.
- Dip the chilled peanut butter balls into the melted chocolate, ensuring they are fully coated. Place them back onto the baking sheet.
- Pop the tray back into the fridge for about 15 minutes or until the chocolate has hardened.
