Tuesday, May 26, 2015

Peanut Butter Balls

I love peanut butter and I especially love peanut butter balls.  I have had several different varieties.  I think my favorite is this one with Rice Krispies.

In past years, I have made the balls, refrigerated or frozen them and dipped them the night before the event.  I decided this year, I wanted to make, refrigerate, dip and freeze and not wait until night before the event.  YAY - they turned out beautifully.  I will never wait and dip again.  The day before the party, I moved the bars from the freezer to the refrigerator.  I served them from the refrigerator. They were fabulous.  I dipped in a nice quality almond bark and they didn't discolor at all.

Peanut Butter Balls

1 cup creamy peanut butter
1 cup crunchy peanut butter
1/2 cup butter
3 cups Rice Krispies
3-4 cups powdered sugar

1 pkg chocolate almond bark

White almond bark/peanut butter for drizzling

Soften peanut butter and butter in microwave.  Add cereal and powdered sugar, mixing well to form a thick mixture.  Using a small cookie scoop, scoop up mixture and roll into a ball.  Place balls on a cookie sheet lined with wax paper.  When all balls are formed, refrigerate balls for at least one hour until firm.  Melt almond bark in microwave according to directions.  When balls are firm, take a ball and roll around in your hands to smooth edges.  Put toothpick in ball and dip into melted almond bark. Using a spoon in your other hand, help take the excess off the bottom of the ball.  I don't like the balls to sit in excess almond bark.  Drain as much off as you can.  Using the spoon, help to slide the ball off the toothpick, using the excess on the spoon to fill in the toothpick hole.  Balls will harden as you dip more balls.  You can decorate the top a variety of ways.  I think drizzling or sprinkling helps to hide any of your dipping flaws.  I chose to melt a couple of squares of white almond bark and about a tablespoon of creamy peanut butter together.  I spooned the mixture into a small ziploc bag.  I squeeze all of the mixture down to the corner of the bag.  I snipped a very small hole in the corner of the bag and squeezed the bag as I drizzled onto the peanut butter balls.  

After all of the balls were dipped and drizzled and hardened, I layer the balls with wax paper, topped with wax paper and froze them until the day before serving.  I moved them to the refrigerator the day before serving.  I served them directly from the refrigerator.  


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