Butter Balls: Line
a baking sheet with parchment or wax paper.
Place the butter
and peanut butter in a bowl and, using a wooden spoon or spatula, mix until
smooth. Add the vanilla extract and powdered sugar and mix until combined. Then
stir in the crispy rice cereal.
Next, take about 1
tablespoon (13 grams) of the peanut butter mixture and roll
into a round ball (can use a 1 tablespoon cookie scoop). (If the dough is too soft to roll into balls, place in the freezer for about 10
minutes or until firm.) Place the round balls on the baking sheet, cover, and
place in the freezer until firm (about 1-2 hours). (Freezing makes it easier to dip in
the melted chocolate.)
Coating: Melt the chocolate
and shortening in a heatproof bowl, placed over a saucepan of simmering water. (I like to
work in batches, removing about 5 peanut butter balls from
the freezer at a time, so they don't become too soft before dipping. Then, once
they are dipped in chocolate, remove another 5 peanut balls from the freezer.)
Dip the balls, one
at a time, in the melted chocolate, making sure the entire ball is coated with
chocolate. Then, with a fork, two spoons, or a dipping fork, remove the peanut butter
ball from the melted chocolate, allowing any excess chocolate to drip back into
the bowl. (See video for demonstration.) Place the chocolate covered ball back on the baking sheet. If
desired, sprinkle the top of the Crispy Peanut Butter Ball with finely chopped
peanuts. When all the balls have been dipped in the chocolate, place in the
refrigerator until the chocolate has set. Store in an airtight container, in the
refrigerator, for up to two weeks. They can also be frozen.
Makes about 25 to 30
Crispy Peanut Butter Balls. Preparation time 30 minutes.
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