Peanut Butter Balls

December 13, 2011

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My Mom’s recipe for Peanut Butter Balls is huge hit every Christmas. Of all of the desserts and candies baked for the holidays, these delicious creamy Peanut Butter Balls really stand out for their exceptional flavor and fun, bite-sized shape. The filling is made of butter, peanut butter, confectioner’s sugar and Rice Krispies for crunch. Once rolled and chilled, the balls are dipped in an irresistible combination of melted dark and milk chocolate, creating a silky and glossy chocolate finish. These Peanut Butter Balls taste like a homemade Reese’s Peanut Butter Cup — but better. I highly recommend this recipe for all the peanut butter-lovers in your life. Enjoy!

Peanut Butter Balls

Ingredients
1 16.3 oz jar (or 2 cups) Skippy creamy peanut butter
1 (1 lb) box confectioners sugar
1 stick butter (1/2 cup)
3 cups Rice Krispies
Approx 20 oz (1.25 lbs) hard chocolate for dipping, combination of dark/semisweet & milk chocolate to taste (Note: I used 2 “giant” Hershey’s bars– 1 milk chocolate bar, 1 “Special Dark”  chocolate–and 1/2 bag semisweet morsels)

Cooking Instructions

  • Mix peanut butter, sugar, butter and Rice Krispies in electric mixer with paddle attachment until blended.
  • Form into 1 inch or smaller balls, spread on cookie sheets.
  • Chill until firm in refrigerator (overnight is okay).

  • Melt chocolate in microwave or double-boiler and keep melted while dipping the balls.

  • Dip in melted semisweet and milk chocolate until entire ball is covered, letting excess chocolate drip off.
  • Place dipped balls on cookie sheet lined with wax paper.

  • Refrigerate until hardened.
  • Store in covered container in cold spot or refrigerator.

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Peanut Butter Balls
 
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Recipe type: Dessert
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Total time:
 
To-die-for homemade chocolate-covered peanut butter balls.
Ingredients
  • 1 16.3 oz jar (or 2 cups) Skippy creamy peanut butter
  • 1 (1 lb) box confectioners sugar
  • 1 stick butter (1/2 cup)
  • 3 cups Rice Krispies
  • Approx 20 oz (1.25 lbs) hard chocolate for dipping, combination of dark/semisweet & milk chocolate to taste (Note: I used 2 “giant” Hershey’s bars– 1 milk chocolate bar, 1 “Special Dark” chocolate–and ½ bag semisweet morsels)
Instructions
  1. Mix peanut butter, sugar, butter and Rice Krispies in electric mixer with paddle attachment until blended.
  2. Form into 1 inch or smaller balls, spread on cookie sheets.
  3. Chill until firm in refrigerator (overnight is okay).
  4. Melt chocolate in microwave or double-boiler and keep melted while dipping the balls.
  5. Dip in melted semisweet and milk chocolate until entire ball is covered, letting excess chocolate drip off.
  6. Place dipped balls on cookie sheet lined with wax paper.
  7. Refrigerate till hardened.
  8. Store in covered container in cold spot or refrigerator.

 

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  • ciaolinda

    You did a fabulous job on these!!! Can’t wait to try them!!

    • Janelle

      They are going quick! Next time I’ll make a double batch!

  • Jenny

    Thank you for posting! I am so happy to find this recipe. My ex’s mom used to make these and I never got the recipe. So excited to make these for my friends and family this year!

  • Abbie Franks

    Looked too yummy not to share!

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