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This is one of my favorite cookies from my childhood. I remember my mom making these and sneaking into the freezer all Christmas long to snag these crunchy, chocolatey treats. Mind you these are not healthy by any stretch, but they are surely comforting during a cold and, in Davis' case, ridiculously wet winter...and it doesn't involve any baking what-so-ever!
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Chocolate Peanut Butter Balls

December 19, 2010

30 min or less active, dessert, fall, gluten-free, spring, summer, winter

This is one of my favorite cookies from my childhood. I remember my mom making these and sneaking into the freezer all Christmas long to snag these crunchy, chocolatey treats. Mind you these are not healthy by any stretch, but they are surely comforting during a cold and, in Davis' case, ridiculously wet winter...and it doesn't involve any baking what-so-ever!

Information

Servings: 1 ball (Makes about 50)
Time: About 30 minutes active; 2 hours 30 minutes total
Price: About $13.45 total; $0.27 per ball
Nutrition (per serving):
Calories: 147.1 (yes, just don't look...skip right to the ingredients!)
Protein: 3g
Fat: 8.3g
Saturated fat: 2.6g
Carbohydrates: 18.4g
Fiber: 1.3g
Sodium: 106.1mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1/2 cup butter (I used Earth Balance)
  • 16oz jar of chunky peanut butter
  • 1/2 tsp salt
  • 1 tsp real vanilla extract
  • 3-4 cups powdered sugar
  • 3 cups rice krispies
  • 12-18oz chocolate chips

Preparation

  1. Put the butter, peanut butter and salt in a big microwave bowl. Melt for one minute, stopping to stir every 20 seconds, until melted. Mix together and then add the vanilla extract and mix again.
  2. Add 3 cups powdered sugar and rice krispies and mix thoroughly. The dough may get tough to stir, but in the end you want a consistency that will hold together firmly. If it's too soft, add more powdered sugar. If it's too hard, add small bits of milk.
  3. Roll into 1" balls and place on a baking sheet lined with foil and sprayed with cooking spray. Put in the freezer for one hour until hard.
  4. Meanwhile, create a double boiler by putting a few inches of water in a pot set over medium heat. Place a second pot that fits into the first, but not so it touches the water. When the water boils, turn to low and keep it simmering. Add the chocolate chips to the top pot and stir occasionally until fully melted and shiny.
  5. When balls are hard, dip each of them into the melted chocolate and coat all sides. Place back on the baking sheet and repeat with all the balls. Put back in the freezer at least one hour, again, until hard. Enjoy!

One thought on “Chocolate Peanut Butter Balls

  1. Suzanna Talbot

    I shaped these into little chocolate eggs for Easter! I used crispy brown rice instead of rice krispies cereal, and only used half of the dough, but still made 50 pieces! Delicious! These are sure to be a hit tomorrow 🙂

    Reply

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