I’ve gotten several requests for my grandmother’s chocolate peanut-butter ball recipe, so I thought I’d post the recipe here. I think what sets these apart is the Rice Krispies, which make them much lighter and crunchier than some recipes.
1/2 cup butter
2 cups chunky peanut butter
1 lb. powdered sugar
3 cups Rice Krispies
12 oz. chocolate chips (preferably dark chocolate)
1. Cream butter and peanut butter together in a mixer.
2. Mix in the Rice Krispies and powdered sugar (or have your sous-chef do it for you). Use your mixer’s slowest speed, or you’ll have sugar all over the kitchen.
3. Using an ice-cream scoop (or a melon baller), make uniform balls out of the peanut butter mixture. A dome shape keeps these from rolling away.
4. Heat the chocolate chips in a double-boiler until melted. As you see, I don’t own a double-boiler; a bowl set over boiling water in a saucepan does just fine
5. Dip the balls into the chocolate. I find that chopsticks allow you to let excess chocolate drip off.
6. Allow the balls to cool on a rack or in the refrigerator, and enjoy!