Try this Peanut Butter Balls recipe, or contribute your own.
- Carbohydrate 1.19336 g
- Cholesterol 6.01020000508073 mg
- Fat 3.13761000264102 g
- Fiber 0.011200000166893 g
- Protein 0.282870000158174 g
- Saturated Fat 1.94902470164505 g
- Serving Size 1 1 -50 ball (18g)
- Sodium 38.2130000215691 mg
- Sugar 1.18215999983311 g
- Trans Fat 0.161480200134496 g
- Calories 34 calories
Step-by-step
- 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. Sprinkle immediately. 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.
How many yields can this formula sustain when halved or doubled? Scaling confections containing a pound of sugar requires attention to fat ratios. Butter and peanut butter must scale symmetrically to maintain structural integrity. Halving the batch requires a standard kitchen scale to divide the one-pound bag of confectioner's sugar accurately. Doubling the recipe strains standard stand mixer capacities. Divide the dough into two separate mixing bowls if your paddle attachment cannot clear four total cups of peanut butter and rice cereal.
- Chill the mixed dough for exactly 45 minutes in the refrigerator before scooping. Insufficient chilling yields sticky masses that refuse to hold a spherical shape.
- Freeze the rolled one-inch spheres for at least one full hour prior to the dipping phase. Warm centers will crack the cooling chocolate shell.
- Melt chocolate chips in a double boiler with water simmering gently below 212 degrees Fahrenheit. Scorched chocolate seizes instantly into a dull, grainy paste.
- Store finished confections in an airtight container for up to two weeks at room temperature. Refrigeration extends storage capability to one month but mutes the roasted peanut aromatics.
- Substitutions between creamy peanut butter and natural peanut butter fail here. Natural oil separation prevents the sugar from binding correctly into a rollable dough.
Preserved ingredients like commercial peanut butter provide consistent emulsification that fresh-ground varieties lack. Maintaining precise freezer temperatures ensures the chocolate coats evenly without melting the interior.
