Last year I shared a recipe for French Cookies that is a must-make this time of year for the holidays. While that is a true statement, there is one other recipe that makes holiday baking complete: peanut butter chocolate balls.
I remember making this recipe as a kid and it seemed like it took the whole day – mix it up, shape into balls, let chill, dip in chocolate. I’m not sure if we doubled the batch or if we were just slow workers back then but I also remember that the long, hard day of work completely paid off when we ate our weight in peanut butter chocolate balls.
I crave these babies this time of year. And when I invited some friends over last weekend to do some holiday baking, you better believe that this recipe was one of the first on my list. I’ll share a little more about that baking party on Monday but I couldn’t wait one more minute to share this recipe.
This is a holiday must for me, it’s a perfect recipe to include kids in the kitchen and they make perfect gifts for friends and neighbors. Also, if you are a Biscoff fan, swap the peanut butter for Biscoff in these and you’ll be in heaven!
Peanut Butter Chocolate Balls
Yield: 40-50 balls
Prep Time: 30 minutes
Total Time: 2-3 hours (includes chill time)
Peanut Butter Chocolate Balls, aka, Buckeyes, with a crunchy twist. Simple, no-bake and totally addicting!
2 cups creamy peanut butter
1/2 cup butter, melted
12 ounces (1 1/2 cups) powdered sugar
5 cups Rice Krispies cereal
20 ounces semi-sweet chocolate chips
Mix the peanut butter, butter and sugar in a large bowl until blended. Add the cereal and mix thoroughly.
Shape the mixture into 1-inch balls and place onto a parchment-lined baking sheet; I use a small cookie scoop. Refrigerate for 1 hour.
Melt the chocolate in a double boiler over low heat. Dip the prepared peanut butter balls into the chocolate and refrigerate until firm. Store at room temperature.