the ultimate holiday treat – chocolate covered peanut butter perfection!
If there is one treat from my childhood that makes me think of Christmas, it’s these chocolate peanut butter balls. We spent most years celebrating with my cousins, three older boys to our three girls, and they affectionately called them “Elephant Balls.” We avoided that title and stuck with the more benign “peanut butter balls”. Whatever you call them, they are delicious and I warn you that if you make them, you should double the batch. Or triple.
I neglected to take an ingredient photo for this one, but it’s so simple, it really isn’t necessary. Peanut Butter, butter, confectioners sugar, Rice Krispies, chocolate and coconut oil. That’s it. Just make sure you use the old school Jiff or Skippy peanut butter – the natural stuff just doesn’t cut it in this recipe.
These require no baking, come together quickly, and despite the mess, they really are fun to make. It’s a great recipe to get kids involved with.
Peanut Butter Balls
Ingredients
- 16 oz jar of creamy peanut butter Jiff or Skippy - not the natural stuff
- 1 stick butter, at room temp or slightly softer
- 1 lb confectioners sugar
- 2 cups Rice Krispies cereal
- 24 oz chocolate chips (semi sweet or milk, or mixed)
- 2 tbsp coconut oil
Instructions
- In a large bowl, combine the peanut butter and softened butter, then mix in the powdered sugar. Last, add the Rice Krispies, using your hands to combine all the ingredients into a relatively balanced dough.
- Line a baking sheet with parchment paper, and start rolling balls of the dough that are roughly the size of a ping pong ball. Stack them on the baking sheet, and refrigerate for 30 minutes.
- In a glass bowl over a pot of boiling water, melt the chocolate along with the coconut oil until smooth and runny. You can use any kind of chocolate, semi sweet and milk chocolate is a great combination, but pick one or the other if you prefer.
- When the balls have chilled, and the chocolate is ready, line another baking sheet with parchment paper. Using two large spoons, start dipping the peanut butter balls into the chocolate, dripping the excess before placing onto the new baking sheet. Allow them to cool, and store in the fridge for up to 10 days in an airtight container.
1 Comment
Whoa…I’m totally making these today! These are all I could ever ask of a dessert ball! Love the photos btw… 🙂