There is really only one word to describe this Christmas Cookie: ridiculous. Dessert table, holiday party, doesn’t matter. Peanut butter balls go like… peanut butter balls. I remember one event I saw a gentleman load six of these on his plate. Yes, they’re that good. Be warned, taste tasting is absolutely necessary. I mean, how will you know if they taste right unless you eat a dozen? I don’t call it gluttony. I call it being responsible.
A few tips:
*You’ve heard me say this before, cold dough. Too warm and it sticks to your hands. If you feel like it’s getting too warm, pop it in the freezer for a few minutes. That should do the trick.
*Dipping: This is where it can get tricky. If the peanut balls are too cold, the chocolate will crack. Instead of refrigerating them for hours where the centers can get too cold, chill them in the freezer for about 30 minutes. The outer layer will get cold to make them easier to dip, but the centers will stay room temperature.
*It says to add Rice Krispies. You can also use graham crackers that are crushed in your food processor. However, you don’t have to add the crunch. Sometimes a silky smooth peanut butter ball is all you need.
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners’ sugar
3 cups Rice Krispies
2 cups semisweet chocolate chips
- Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners’ sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
- Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (or follow tip above).
- Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.