Rice Crispy Peanut Butter Balls

I clearly remember the first time I tasted one of these little goodies -- probably 40+ years ago. They basically combine the flavor and texture of a Nestle Crunch Bar and a Reese's Peanut Butter Cup. You can't get much better than that and they are SO easy to make! This is also gluten-free which wasn't even a thing back in the eighties, but serendipitously for today......

I typically double this recipe to meet my goal of 12 dozen and since my repertoire has expanded into multiple varieties of balls dipped in chocolate, I now sprinkle a few rice crispies on each one when the chocolate coating is still warm.

Another thing I should share is that while I used brand name PB, chocolate chips and cereal in the early years, I've discovered that store brands work just as well. I always use creamy peanut butter, but I know of some who prefer the chunky variety.

The original recipe peanut rice crispy ball called for softened butter, and using a mixer to combine the sugar and peanut butter before folding the crisp rice in. At some point, probably due to a shoulder injury, decided to experiment with melting the butters and sugar together so that the folding of the crisp rice took less effort. It worked fine with the caveat that you need to refrigerate the mix for an hour or 2 so it stiffens up, but it's worth the extra time to safe the wear and tear on your arm.

THE RECIPE

For the balls

1 stick butter

2c sugar

2c creamy peanut butter

4c crispy rice cereal

Peanut butter ricr crispy balls before dipping in chocolate.

Place crisp rice in a large mixing bowl and set aside.

In a large sauce pan, melt the butter and stir in the peanut butter until it's completely blended.

Remove from heat and stir the sugar in until well mixed.

Pour the butter / sugar mixture over the crisp rice and stir until completely blended.

Cover and refrigerate until it cools to at least room temperature.

Once mixture is cooled, make 3/4' balls and put them on wax paper in a cookie sheet or large cutting board.

Once all the mixture is rolled into balls, make the coating.

For the chocolate coating

16 oz chocolate ships

1/2 shortening

Melt the shortening in a medium sauce pan

Over VERY low heat, stir chocolate chips into the shortening until they begin to melt. Remove from heat and continue stirring until the chocolate is all melted.

Dip the peanut butter balls into the chocolate to coat and set them back on the wax paper to cool.

Don't

forget a few crispies on top if you need to differentiate them from another treat that you make.