Peanut Butter Balls
"This recipe is from an old recipe book I found. These are my grandsons's favorite recipe. I am required to bring these to holiday get togethers:) I have made these with chocolate and white chocolate. Time does not include refrigeration time. I am unsure of exact quantity as I always double or triple the recipe."
photo by Jubes
- Ready In:
- 1hr 10mins
- Ingredients:
- 5
- Yields:
-
4 dozen
ingredients
- 510.29 g creamy peanut butter (2 1/4 cups)
- 118.29 ml butter, softened
- 591.47 ml Rice Krispies
- 453.59 g powdered sugar (3 3/4 cups, slightly under)
- chocolate, for dipping melted (see instructions)
directions
- Mix peanut butter and soft butter until well mixed.
- Add Rice Krispies and mix well.
- Add powdered sugar; mix well. (I found it easier to mix with my hands).
- Mold into melon ball-sized balls.
- Put in refrigerator until cold.
- Melt chocolate as per instructions on package. I use coating chocolate bar squares that comes in the one pound or two pound packages and melt in microwave. I usually double the recipe. You can use a bag of chocloate chips and 1/2 bar paraffin, if desired, and cook in double boiler or microwave. I have fixed both ways and perfer the chocolate squares.
- Dip balls into chocolate and drain on waxed paper. I store my in the refrigerator.
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Reviews
-
These were great candies! I used a crunchy natural peanut butter, and 3/4 of the amount of sugar (and they were still very sweet). When you mix it up, it will be crumbly, but does stick together well if you squeeze it in the palm of your hand. I tried making some with the glaze blancpage mentions, and others dipped in melted bittersweet chips. The chocolate so blows away the glaze. The ones I made with the glaze also did not stay crispy the next day, I guess the moisture surrounding them soaked in. Do give yourself some time for coating these, the balls are delicate (maybe even do small batches, so the ones in the frig stay more firm). Plan on about a tablespoon of chocolate chips per (golf ball size) candy, if you want them well coated. For a whole recipe I would have gotten 5-6 dozen, so double that number if you make them melon ball size. These are very yummy treats and do taste a lot like Reese's peanut butter cups. And yes, they are addicting! -
These are the best ever. I've used the exact recipe for years and they alway get gobbled up when I Take them to parties. -
I thought these were kind of average, kids loved them though more of a taste for children. I liked the crunch that the Rice Krispies gave them. Made for the AUS/NZ recipe swap #36. -
These were a big hit here. I split the batch, using 1/2 dunked in white chocolate and 1/2 in semi-sweet. We liked the white choclate ones better. Next time I'll try milk chocolate. DH could not stop eating these. Thank you for posting this fun recipe!
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*Reviewed for Aussie Forum Recipe Swap July 09* My eldest daughter has happily taken these to a friends place. A whole group of friends are getting ready for the school dance and munching on your Peanut Butter Balls. Anyways...they've rung me and said they are wonderful. All six of them give you a BIG 5 STARS. I'm betting there wont be any come home either. I made half the recipe and got 44 balls. Using gluten-free ingredients these make a wonderful gluten-free celebration treat. I think that next time I make them I will place them on a wire cooling rack (over some paper) for the excess chocolate to drain off. Super easy to make> I melted the chocolate in the microwave. THese also would be a good recipe for kids to make as they are no bake and no cutting required. Photo also being posted. Thanks happynana- I'm sure that we will be using this recipe again
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Tweaks
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Ohh these were sooo good. I halved the recipe and got 48, most of them were about the size of a melon ball, as recipe directs, but some of them were a bit bigger than that. I might have gotten 55 or 60 I used Jif Creamy. Instead of butter I used Smart Balance with Flaxseed Oil spread with excellent results. For the chocolate, I used Recipe #155392, also with great results. Sorry no pics, mine turned out really messy, but they taste heavenly. Reminded me a little of a Reeses peanut butter cup, but actually a bit healthier, and I was able to make this fairly safe for my iBS (no dairy or milk involved), but if I can keep myself limited, even the fat won't be too bad. (Haha, these are so addictive I have a hard time not overeating!) I refrigerated these for half an hour after rolling, then rolled/drizzled in the chocolate. In this heat, leaving them on the counter would prob not work, but they kept their crispiness, at least overnight. I think they actually taste better cold. Made for My-3-Chefs June 2008, for my theme "All By Myself". Thank you for sharing happynana; I enjoyed these a lot!
RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
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I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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