Time 1h20m Yield 27 Number Of Ingredients 7 Steps:
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG’S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Time 25m Yield 100 balls Number Of Ingredients 7 Steps:
Melt butter and while hot, stir in peanut butter. Mix well and add vanilla, powdered sugar and Rice Krispies. Work in with hands until it will form balls. If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined. Dip into melted chocolate and paraffin or shortening with toothpick. Cool on waxed paper.
Yield 40 servings Number Of Ingredients 5 Steps:
In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute. Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed. Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated. Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes. In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds. Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet. Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set. Enjoy!
Number Of Ingredients 8 Steps:
Mix everything together, refrigerate for a half hour or longer and then form into balls. Return to fridge and let chill at least an hour (longer would be best). Note: To make it easier to roll in chocolate, freeze for a minimum of 4 hours or overnight. Melt the following together in a double -boiler: one package chocolate chips, one square sweet chocolate. Keep on low so that chocolate remains soft. Drop balls into chocolate mixture one at a time using a fork to roll them so that the chocolate will cover. Let set on parchment paper in fridge. They freeze well. Note: The balls can also refrigerated over night or may be frozen, and then dipped in chocolate.
Number Of Ingredients 6 Steps:
Mix everything together and roll into balls and place on wax paper. Chill for 15 to 20 minutes. While peanut butter mixture is chilling, melt chocolate: 23 ounce bag of milk chocolate chips melted with 4 tablespoons vegetable shortening or chocolate melting chips. If using chocolate chips then you will need to place the balls in the fridge to set up. If using chocolate candy coating then they should set up at room temp. Cover balls with chocolate. Makes approximately 4 dozen.
Time 1h15m Yield 36 Number Of Ingredients 9 Steps:
Line 2 cookie sheets with parchment paper. Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners’ sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick. Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating. Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each. Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt. Let them set up, about 40 minutes.
More about “chocolate covered rice krispie peanut butter balls recipe 425”
Time 5m Yield 16 balls Number Of Ingredients 6 Steps:
Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside. Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds. Add marshmallow and microwave on high until softened, about 30 seconds. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy gars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.
