Name: Peanut Butter Chocolate Balls
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 44 balls
Ingredients: 2 cups creamy peanut butter; 3 cups Rice Krispies®, smashed; ½ cup (4 ounces) unsalted butter, softened; 1 pound confectioners’ sugar; 24 ounces semisweet chocolate morsels; 1⁄3 stick Gulf Wax® paraffin wax

Sweets

Peanut Butter Chocolate Balls

Author: Mary DiSomma

These are an easy, no-bake cookie recipe that makes cookies so good, they disappear like magic! Peanut butter and chocolate Amaze Balls can be made from many ingredients you probably have at home. I like to use creamy Jif® or Skippy® so that the peanut butter is easy to incorporate, and you won't have to worry about it separating either. The creamy version will also be better for a round finish. Don't worry—you'll get the crunch from the Rice Krispies®!

Peanut Butter Chocolate Balls

My cousin Annie and her family were so taken by these chocolate peanut butter balls that they renamed them “Peanut Butter 'Amaze' Balls.” It’s not possible to overhype them. Watch them disappear!

Yield: 44 balls
Prep Time: 1 hour 10 minutes 1 hr 10 min
Cook Time: 10 minutes 10 min
Total Time: 1 hour 20 minutes 1 hr 20 min

Ingredients

2 cups creamy peanut butter
3 cups Rice Krispies®, smashed
½ cup (4 ounces) unsalted butter, softened
1 pound confectioners’ sugar
24 ounces semisweet chocolate morsels
1⁄3 stick Gulf Wax® paraffin wax

Instructions

In a bowl, combine peanut butter, Rice Krispies, butter, and powdered sugar. Form dough into 1-inch balls. Place peanut butter dough balls on a parchment-lined baking sheet. Freeze on pan for 1 hour.
Melt chocolate chips and paraffin in a double boiler or in a heatproof bowl placed over a pot of simmering water. Stir the chocolate mixture until smooth. Remove from heat. Stick a toothpick in the balls and submerge them in the melted chocolate.
Let excess chocolate drip off peanut butter ball, then place each ball on a new parchment-lined cookie sheet. Remove toothpick and dot the hole in the chocolate coating with a little bit of melted chocolate. Let cool, then store in an airtight container separated by parchment or wax paper.