Chocolate Peanut Butter Balls
*adapted from Kellogg's Rice Krispie's recipe*
1 cup crunchy peanut butter
1/4 cup margarine or butter, softened
1 cup powdered sugar
2 cups Rice Krispies®
1 1/2 cups semi-sweet chocolate morsels
2 tablespoons vegetable shortening
54 mini-muffin paper cups
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Cover bowl with saran-wrap and chill in freezer for about 15-20 minutes, until better to handle. Portion mixture, using rounded teaspoon and shape into balls placing on parchment lined baking sheet. Return to freezer for about 15-20 minutes.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly (or in microwave for 30 second intervals stirring well each time). Dip balls into chocolate with a spoon, gently tapping on side of bowl to remove excess chocolate, or use a toothpick to “dip” into chocolate and place back onto parchment. Chill for about 10-15 minutes, until firm. Serve on a platter with or without mini-muffin paper cups. Store in an airtight container in refrigerator.
1/4 cup margarine or butter, softened
1 cup powdered sugar
2 cups Rice Krispies®
1 1/2 cups semi-sweet chocolate morsels
2 tablespoons vegetable shortening
54 mini-muffin paper cups
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Cover bowl with saran-wrap and chill in freezer for about 15-20 minutes, until better to handle. Portion mixture, using rounded teaspoon and shape into balls placing on parchment lined baking sheet. Return to freezer for about 15-20 minutes.
Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly (or in microwave for 30 second intervals stirring well each time). Dip balls into chocolate with a spoon, gently tapping on side of bowl to remove excess chocolate, or use a toothpick to “dip” into chocolate and place back onto parchment. Chill for about 10-15 minutes, until firm. Serve on a platter with or without mini-muffin paper cups. Store in an airtight container in refrigerator.
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