Photo: Dennis Evans

Peanut Butter Balls

For best results, freeze the peanut butter balls before dipping them in the chocolate. Dip them in small batches, a dozen or so at a time, to prevent them from thawing out.

Ingredients:

  • 1/4 cup (60 g) margarine, room temperature
  •  1 3/4 cups (455 g) crunchy peanut butter
  • 1 cup (128 g) powdered sugar
  • 1 cup (25 g) puffed rice cereal
  • 1 1/2 cups (225 g) semisweet chocolate chips

Directions:

  1. Line a cookie sheet with parchment paper.
  2. In a large bowl, combine margarine and peanut butter; mix in the sugar and then the cereal.
  3. Roll tablespoons of the mixture into balls. Place them on a cookie sheet in the freezer until frozen.
  4. Melt chocolate chips by using a double boiler or in the microwave (using 10-second intervals on high and stirring in between).
  5. Roll each ball in melted chocolate.
  6. Place balls back in freezer until firm. Store in a sealed container in the fridge or freezer.
This recipe was featured in the article Ultimate bake swap recipes.

Recipe courtesy of Megan McCarthy

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