- 1 cup crunchy peanut butter
- 1/4 cup margarine or butter, softened
- 1 cup powdered sugar
- 2 cups Kellogg’s® Rice Krispies® cereal
- 1 1/2 cups semi-sweet chocolate morsels
- 2 tablespoons vegetable shortening
I hope no one was planning on having PB & J tomorrow.
Holy cow. That’s 728 fat grams you’re eyein’. Good thing these are little treats.
The after-shock of baking is always pretty messy here.
14 cups Rice Krispies® – I hadn’t ever made peanut butter balls with Rice Krispies before today.
Place 6 cups semi-sweet chocolate morsels & 8 tablespoons vegetable shortening into double boiler & melt slowly over a low heat, stirring often until fully melted.
Line cookie sheets with parchment paper.
Roll peanut butter mix into a zillion 1 inch balls (or, you know, about 54 if you make a single batch).
Allow to harden in a cool place. If you make a one batch, you can place them on a tray in the fridge for about 20 minutes to set the chocolate.
I’m sorry to share a recipe that isn’t new but I was so glad to be introduced to Rice Krispies peanut butter balls that I had to share it. It’s really yummy.
P.S. These can be kept in the fridge or freezer for Christmas. Package carefully so they stay pretty!