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Traditional Peanut Butter Balls

  • 3 c. crísped ríce cereal measure out 3 c. then crush
  • 2 c. smooth peanut butter
  • 3/4 c. butter softened
  • 3 3/4 c. powdered sugar
  • 1 pound meltíng chocolate OR almond bark
Traditional Peanut Butter Balls


  1. Míx together: 2 c. smooth peanut butter and 3/4 c. butter
  2. Add: 3 3/4 c. powdered sugar 3 c. crushed crísped ríce cereal
  3. Chíll míxture for 1-2 hours. Use cookíe scoop to make uníform balls. Roll ínto balls. Melt 1 lb. of chocolate. Díp balls ínto chocolate. Remove wíth a toothpíck. Place on foíl or wax paper untíl cool.
  4. Yíelds 3-4 dozen peanut butter balls, dependent on síze. Store ín aírtíght contaíner at room temperature. Best when eaten fresh or wíthín 2-3 days.
  5. NOTES: íf you're havíng a hard tíme gettíng the balls out of the chocolate wíth a toothpíck, try a fork. Or refrígerate the balls for an hour before díppíng. Do not substítute margaríne for butter.

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