Ingredients1 h 20 m servings 149
- In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
- Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.
Per Serving: 149 calories; 10.2 14.3 2.8 0 86 Full nutrition
ReviewsRead all reviews 15
Gluten Free! I rolled the peanut butter balls in the chocolate. Very good. I used the easy melt chocolate, which turned up nice, smooth chocolate with quick cleanup. Also, if you don't like the ...
Good, excellence: Trying the recipe Change may be topped with sea salted caramel. Or: light taffy drizzle.
Made the recipe as-is. I don't put them in the little paper cups though, just put them on parchment paper to set. Always delicious and perfect. They freeze well also up to a few months, so m...
I was looking for a recipe to make with ingredients I already had in the kitchen. I ran across this recipe and made. OMG, they are wonderful and easy. I used a small scoop to make balls and p...
My mom used to make these when I was a kid, only she rolled them in icing sugar glaze, then in sweetened coconut. Brings back tasty memories!
Delicious. I put my mix in fridge for maybe 20 minutes to make rolling easier, but my butter was pretty runny to start.