Chocolate Dipped Krispies Peanut Butter Balls Recipes

Steps:

• 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. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

Steps:

• In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
• Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
• Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
• Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 ½ cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
• In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
• Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
• Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
• Enjoy!

Steps:

• Mix corn flakes cereal, confectioners' sugar, peanut butter, and butter together in a bowl. Scoop mixture using a melon baller into balls and arrange on a plate or baking sheet. Refrigerate until solid, at least 3 hours.
• Melt chocolate chips and oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
• Grease a baking sheet.
• Gently roll peanut butter balls in the melted chocolate until evenly coated; arrange on the same baking sheet.

Steps:

• Line 2 cookie sheets with parchment paper.
• Beat peanut butter and butter together in the bowl of an electric stand mixer fitted with a paddle attachment on medium speed until smooth. Add confectioners' sugar and beat until smooth. Add vanilla extract and kosher salt and beat until combined. Add rice cereal and mix on low to combine; mixture will be quite thick.
• Roll the mixture into 1 1/2-inch balls and place on one of the prepared sheets. Place in the freezer briefly while you make the chocolate coating.
• Melt chocolate chips and shortening in a microwave-safe bowl in a microwave on high power in 20-second bursts, mixing after each.
• Dip the cereal balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with sea salt.
• Let them set up, about 40 minutes.

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

Steps:

• Melt the butter over low heat in a large pot.
• Stir in the marshmallows and cook until fully melted and no marshmallow white remains.
• Stir in the peanut butter until combined.
• Stir in the cereal until distributed evenly through the marshmallow mixture.
• Pour out onto a lightly greased rectangular baking dish (9 by 13 inches).
• Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense.
• Set aside to cool.
• Once the treats have cooled, melt the chocolate over low heat.
• Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate.
• Turn chocolate side up and set in a baking dish or on a rack until set.

Steps:

• Melt butter and while hot, stir in peanut butter.
• Mix well and add vanilla, powdered sugar and Rice Krispies.
• Work in with hands until it will form balls.
• If using paraffin shred on a box grater then add to the chocolate in a double boil and heat till melted and combined.
• Dip into melted chocolate and paraffin or shortening with toothpick.
• Cool on waxed paper.