Peanut Butter Chocolate Balls
Servings
2 Servings
Ingredients
- 1 1/3 cup creamy peanut butter
- 1/2 cup unsalted butter at room temperature
- 1/2 cup confectioner’s sugar
- 1 1/2 teaspoon salt
- 1 cup crispy rice cereal
- 8-10 ounce semi sweet or milk chocolate or chocolate chips
Instructions
- 1) Using a hand mixer, cream together butter and peanut butter with confectioner’s sugar and salt. When mixture is light and fluffy, fold in rice cereal. Chill 2 – 3 hours or overnight, or until mixture is firm.
- 2) Wearing gloves dusted with confectioner’s sugar, use a tablespoon to measure out peanut butter mixture, and roll into balls. Place balls on parchment-lined cookie sheet and keep in refrigerator until ready to dip in chocolate (the balls need to be firm, or else they will fall apart in the warm chocolate).
- 3) While balls are chilling, melt chocolate over a double-boiler, with water just simmering. Optional: To obtain a smoother, shiner finish, you may temper the chocolate by heating about 2/3 of the chocolate to 115F for bittersweet chocolate, and 105F for milk chocolate. Remove the chocolate from heat and add the remaining chocolate to help cool it down. Once the mixture reaches about 84F, return the mixture to heat to raise the temperature again to between 88 – 90F.
- 4) Using a skewer, dip peanut butter balls into chocolate, leaving tops exposed, and place on parchment to cool. If peanut butter balls become too soft, chill until firm and continue. For variations, try dipping very cold peanut butter balls into warm marshmallow fluff before dipping into chocolate, or rolling chocolate coated balls into crushed chocolate cookies. Also try using dark and milk chocolates for decorative drizzle accents.
This recipe as some good flavors going for it! I had some softness issues but to read my full review go here ( http://www.joyofkosher.com/2016/01/peanut-butter-chocolate-balls-review/ )
Great to know that worked well, I love frozen desserts like that and prefer to use oil so I can’t wait to try.
I made this for Shabbat, instead of margarine I used canola oil. It came out a little soft so I froze it and served it half frozen. Delicious!
My sister-in-law makes these every week for Shabbat. If there are any left over, they keep well in the refrigerator or in the freezer. You can make them pareve by using non-dairy margarine instead of butter.
these look yum! I hope the emails continue
I have made these. really really simple & not normal!!!
Sometimes I will put in the middle a piece of chocolate or a chocolate chip