peanut butter ballsIngredients:

  • 18 oz jar Reduced Fat Creamy Peanut Butter
  • 2 ½ cup powdered sugar
  • 3 cups Rice Crispie cereal
  • 1 tsp vanilla
  • 1 stick butter, at room temperature
  • 12 oz semi sweet chocolate chips
  • 12 oz milk chocolate chips
  • 2 tbsp vegetable oil

 

Directions:

  1. Have ready several large baking sheets lined with parchment paper.
  2. In a large bowl, using an electric mixer on low speed or by hand, combine the confectioners’ sugar, peanut butter and butter until well blended. Add the puffed rice cereal and mix well.
  3. Using your hands, form the mixture into walnut-size balls (about 1 generous tablespoon each) and place them on a tray. Cover and refrigerate for about 1 hour, or until firm.
  4. Melt the chocolates in a bowl set over a saucepan of barely boiling water or in the microwave. Add the oil and stir until smooth.
  5. Using a fork and working with 1 chilled peanut butter ball at a time, dip the balls into the melted chocolate mixture, rolling to coat evenly. Shake off any excess chocolate and transfer to the lined baking sheets.
  6. Set aside in refrigerator for at least one hour to set, or until chocolate has hardened

*The peanut butter balls can sit for as long as 8 hours at room temperature before serving. Refrigerate in an airtight container for up to 2 weeks.