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Monday, February 25, 2019

Peanut Butter Balls #Recipe

1 1/2 cups (400 g) creamy peanut butter (one 16 ounce jar)
4 cups (454 g or 1 lb) confectioner's sugar
1/2 cup (113 g or 1 stick) unsalted butter, room temperature
2 cups (50 g) Rice Krispies
3 cups (525 g) chocolate chips for dipping

In a stand mixer fitted with a paddle attachment, combine peanut butter and butter. Slowly add confectioner's sugar and then Rice Krispies. Mixing just until combined.
Place mixture in refrigerator until firm, about 45 minutes.
Take chilled mixture and scoop a full tablespoon. Roll into 1-inch balls and place on baking sheet. Place in freezer for at least an hour to prevent misshaped balls.
When ready to dip balls, prepare a baking sheet lined with parchment paper. Melt chocolate in a double boiler or microwave (see tips here).
Dip balls in melted chocolate and transfer to lined baking sheet. Once all the balls are covered in chocolate, place in fridge to firm up. Store in an air tight container in the fridge or at room temperature.

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