Every Christmas, my mother-in-law’s peanut butter balls are a baking staple.
Each year my father-in-law sneaks them from the downstairs freezer and my husband does the same…leading him to enjoy these even more when they are in a near-frozen state. The first year I got this recipe from Mom Lively, I misunderstood the instructions and thought I had to melt the peanut butter, butter and other wet ingredients in a pot. Since you hand roll them, I remarked to my sister-in-law “that they are so hard to roll – I kept burning my hands!!!”
She glanced at me sideways, and laughed hysterically. I have since gotten used to my in-laws laughing at me.
The ingredients are all mixed cold.
Jan’s Peanut Butter Balls
1 cup peanut butter (crunchy or smooth)
2 cups Rice Krispies (I find Kellog’s makes them nice and crispy. I have been disappointed when I use no-name cereal)
1 cup icing sugar
1/4 cup butter, room temperature
1/2 cup shredded coconut
2 cups milk or dark chocolate chips
Mix all wet ingredients together on low in a mixer, making sure they are completely blended. Mix in coconut and rice crisp cereal. Set in the fridge to chill for one hour.
Once chilled, roll by the tablespoon into balls. This is easiest if you use your hands! HAHA!
Melt chocolate and wax in a double boiler on low heat. If chocolate is too thick, add a teaspoon of shortening or vegetable oil to thin.
Dip balls into the melted chocolate, coating completely. Place on wax paper lined baking sheets. Chill until set.
Store in the fridge or freezer…if they last that long.