These little gems were a Christmas holiday favorite around my house growing up!!! In the picture above, you will notice that they are dipped in chocolate-this was usually not the case back then. It would seem during the “setting” time in the fridge most of them would disappear. Weird. 🙂
Chocolate Covered Peanut Butter Balls:
2 cups crunchy peanut butter
2 cups rice krispies (cheap off-brand are fine)
1 teaspoon vanilla extract
1 lb. powdered sugar (This would be half of a 2 lb bag)
1 stick butter
Melt butter and mix with other ingredients in a large bowl. I don’t use that term lightly! You need a big bowl with lots of space to work! The mixture will be dry and you will wonder how in the world this will ever turn into a peanut butter ball! Well, that’s where the “elbow grease” comes in. You use your little hand to squeeze together the mixture into little balls the size of walnuts and place on a cookie sheet. Don’t give up, I promise it works! (You squeeze it one way, then you turn it in your little hand and squeeze it the other way-and there you have it! A little peanut butter ball!) Once all the mixture is formed into balls, cover the pan with Saran wrap and put in the fridge to set/solidify before dipping in chocolate.
For the chocolate coating, use equal parts semi sweet chocolate chips and chocolate almond bark (the paraffin in the almond bark helps it to set, and the chocolate chips provide a richer chocolate flavor). Melt these together in a bowl in the microwave stirring every 30 seconds until smooth. Set out another cookie sheet pan, covered in wax paper (this helps it to be mobile, so you can move it off your counter as it sets). Drop in a few of the chilled peanut butter balls into the chocolate bowl, and using a fork, ensure the peanut butter balls are completely covered in chocolate. Use the fork to get under the peanut butter ball and lift it up so your fork is level with the top of the bowl. Then hit the stem of your fork against the side of the bowl to tap off the excess chocolate from the peanut butter ball back into the bowl. Then carefully set each on a piece of wax paper-take care to gently scoot out the fork from under the chocolate dipped morsel so as to keep the top perfectly coated and not smudged. You could then top with sprinkles at this point and call it good. In the above picture I melted some white almond bark in a bowl in the microwave, stirring every 30 seconds until smooth, then I poured the melted almond bark in a Ziploc bag and cut a tiny whole in the bottom corner of the bag. I drizzled the white chocolate over the chocolate covered peanut butter balls & sprinkled them with tiny red, white, and green dot sprinkles for the Holidays.
These are so rich and amazing! I love the little decorations which make them look like dainty little truffles. So good! Yields about 45, which means they are about 5 WW points each. Just be forewarned you won’t be able to eat just one-so might want to plan on using a few of those weekly points!