I got the recipe for these from a supervisor when I was a college co-op. I’ve made them nearly every year since. I love keeping them in a tin in the garage so they’re a little chilled – yum, yum! They’re similar to buckeyes, but I think there’s enough difference to warrant a different name. As an aside, we had a family friend who made buckeyes each year, but she would say “oh, screw it!” and make them enourmous so she wouldn’t have to make as many. I sort of get that, but these don’t form well if they get tooo big.
Chocolate Peanut Butter Balls
Ingredients
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1 stick margerine, melted
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3 C powdered sugar, sifted
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1 3/4 C peanut butter (can be chunky or smooth – I use chunky)
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3 C Rice Crispies
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2 C (12 oz.) semi-sweet chocolate chips
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1/2 bar parrafin
Directions
Mix first four ingredients together and roll into 1 1/2″ balls. Melt chocolate and parafin together over low heat. Using a toothpick, dip balls into chocolate and drop onto waxed paper. Use leftover chocolate to dribble over holes left by toothpicks. Best served chilled. Makes about 60 balls.
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