Kelloggs Rice 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:

• Line one baking sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut and 75 ml (1/3 cup) butter together until well blended. Gently fold in KELLOGG'S* RICE KRISPIES* cereal until well coated. Form into 2.5 cm (1-inch balls). To make the rolling of balls easier, use lightly dampened hands. Refrigerate on baking sheet 30 minutes.
• To make chocolate dip: In medium saucepan, over low heat melt chocolate chips, remaining butter and water together. If mixture is a bit thick for dipping add 1 to 2 tablespoons more hot water.
• Using two forks, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined baking sheet until chocolate is set. Other serving suggestions: peanut butter balls can be served plain or lightly drizzled with chocolate dip. To decorate balls with chocolate, use tip of spoon to drizzle chocolate over balls.