Ingredients2 h servings 122 cals
- Mix confectioners' sugar, peanut butter, rice cereal, butter, and vanilla extract together in a bowl using your hands until dough is firm. Roll dough into balls about 3/4 inch in diameter. Arrange on a plate and refrigerate until set, about 30 minutes.
- Melt chocolate chips and shortening in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Place a toothpick into each peanut butter ball; dip 3/4 of each peanut butter ball into the melted chocolate. Return the buckeyes to the plate and refrigerate until chocolate has hardened, 1 hour.
Per Serving: 122 calories; 8 g fat; 11.9 g carbohydrates; 2.5 g protein; 5 mg cholesterol; 59 mg sodium. Full nutrition
ReviewsRead all reviews 6
The only reason I give 4 stars is because they were a little gooey. After a day or so in the fridge they firmed up a bit. I think next time I will add more Rice Krispeys and let the balls sit in...
This is a great recipe. I would recommend that you mix your butter, peanut butter, and Vanilla extract in a bowl first. Then, add your powdered sugar. Once that is all mixed together, then add y...
great recipe came out perfect. I did chill the balls for a few hours and they were plenty firm.
I love crispy and I love peanut butter and I love these crispy candies! I made a couple of changes for convenience. First I pulsed the cereal in the food processor (so the balls would keep the...