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Crispy Peanut Butter Balls Recipe & Video

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These Crispy Peanut Butter Balls are a no bake candy that has a peanut butter filling encased in a coating of shiny dark chocolate. They are like a Peanut Butter Ball only with the addition of crispy rice cereal. The rice cereal not only lightens the texture of the filling but it also adds a delightful crispy crunch. You will definitely want to add this candy to your Christmas baking list as they are easy to make, store well, and taste so good.  

 

Crispy Peanut Butter Balls may take a little time to make, but the steps aren't difficult. First, make the filling and that involves just mixing all the ingredients together. Next, roll the mixture into round balls and place them in the freezer until firm (about one hour). The final step is to dip the chilled balls into melted chocolate. You can use either semi sweet or bittersweet chocolate, or even a combination of semi sweet chocolate and milk chocolate. Try to use a good quality chocolate that you enjoy eating out of hand. When melting the chocolate I like to add a little shortening, coconut oil, or butter as it helps to keep the chocolate shiny. Once you dip the balls in the melted chocolate, you can garnish the tops of the chocolate balls with chopped peanuts, candy or chocolate sprinkles, or even chopped chocolate. The Crispy Peanut Butter Balls need to be stored in the refrigerator in order to keep the chocolate hard and shiny. They can also be frozen.

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Crispy Peanut 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.)

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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Crispy Peanut Butter Balls:

3 tablespoons (42 grams) butter, at room temperature

1 cup (250 grams) creamy peanut butter

1/4 teaspoon (1 gram) pure vanilla extract (optional)

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 cups (40 grams) crispy rice cereal (Rice Krispies® )

Chocolate Coating:

6 ounces (170 grams) semi sweet or bittersweet chocolate, chopped

1/2 tablespoon (7 grams) shortening, butter, or coconut oil

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