Ingredients
- 3 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable shortening (optional, for smoother chocolate)
Instructions
- In a large mixing bowl, combine the softened butter and peanut butter. Mix until smooth.
- Add the powdered sugar and mix until fully combined. The mixture should be thick but moldable.
- Gently fold in the Rice Krispies cereal until evenly coated.
- Roll the mixture into bite-sized balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for at least 30 minutes, or until firm.
- In a microwave-safe bowl, melt the chocolate chips (and shortening if using) in 30-second intervals, stirring between each, until smooth.
- Using a fork or toothpick, dip each Rice Krispie ball into the melted chocolate, coating completely. Let excess chocolate drip off.
- Place the coated balls back on the parchment paper.
- Chill again for about 15 minutes, or until the chocolate is set.
- Enjoy! Store in an airtight container in the refrigerator.
If you’d like, I can help you write a short description or serving suggestion too — just say yes!