I cut the recipe in half and got 30 balls. The way that most people around here make them is to resemble buckeyes...dip the lower 80% or so into the chocolate, and let harden with the peanut butter "spot" facing up. I grew up with them completely covered in the chocolate, sometimes with sprinkles, shredded coconut, or chopped peaunts on top. Either way, this was exactly the taste memory I was searching for.

Delicious! It turned out perfect!! A big hit in my house! I plan on keeping a few bags in the freezer to pull out when we need a sugar hit. The peanut butter portion should be crumbly, you should be able to make firm little balls which I suggest sticking in the freezer to harden before coating with chocolate. If your balls seem too mushy just add some more cracker crumbs and/or sugar.


3 c. crisped rice 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 of melting chocolate, like almond bark, or the like

  • Mix together: 2 c. smooth peanut butter and 3/4 c. butter
  • Add: 3 3/4 c. powdered sugar 3 c. crushed crisped rice cereal
  • Chill mixture for 1-2 hours. Use cookie scoop to make uniform balls. Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.
  • Yields 3-4 dozen peanut butter balls, dependent on size.
  • NOTES: If you're having a hard time getting the balls out of the chocolate with a toothpick, try a fork. Or refrigerate the balls for an hour before dipping. Do not substitute margarine for butter.


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