Peanut Butter Balls Recipe - Cooking Index
Peanut Butter Balls Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Margarine - (1 stick) - softened to |
| Room temperature | ||
| 2 cups | 474ml | Creamy peanut butter - see * Note |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 4 cups | 792g / 27oz | Powdered sugar - see * Note |
| 3 cups | 480g / 16oz | Crispy rice cereal such as Rice Krispies |
| 1 | Chocolate almond bark - (1 lb) |
* Note: Two cups of peanut butter is a little less than 1 (18-ounce) jar. Buerck uses the whole jar, which is easier and makes the balls a little creamier.
A 1-pound box of powdered sugar contains about 3 3/4 cups, which Buerck says is sufficient if you don't have a need for more than one box.
In bowl of electric mixer, combine margarine, peanut butter and vanilla. Add powdered sugar; mix well. Mix in cereal (you may have to use your hands; mixture will be quite dry).
Shape mixture into 1-inch balls. Refrigerate until firm.
Melt chocolate in top of double boiler over hot (not boiling) water. Dip balls into melted chocolate; place on cookie sheets lined with waxed paper. Refrigerate until chocolate is set. Store in covered container away from heat.
Yields about 50 to 70 balls.
Source:
St. Louis Post-Dispatch - 12-07-1998 - Nita Buerck, Overland
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