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Ingredients5 h 30 m servings 234 cals
Original recipe yields 48 servings (4 dozen)
- In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1-inch balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
- Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.
Per Serving: 234 calories; 15.7 g fat; 22.3 g carbohydrates; 5.7 g protein; 5 mg cholesterol; 122 mg sodium. Full nutrition
ReviewsRead all reviews 4
These are delicious! I don't have a double-boiler so I just used a regular pot. Also, I must have made mine smaller than 1 inch because I got about 65 balls total. I was concerned that I would...