When Tim shared with me that his office was having a cookie exchange, I didn't have to think twice about what I was going to share. Not sure if you would consider these cookies or candy but they're a holiday recipe I've been making since Justin was small. I've posted these a couple of times before but they're so good, I couldn't resist sharing again this year. This years batch is in the fridge chilling, so I am posting a picture from a couple of years ago.
I saw this tip for keeping chocolate warm while dipping candies and plan to give it a try when I dip these this week.
Peanut Butter Balls
1/2 cup butter
3 cups Rice Krispies
2 cups smooth peanut butter
1 pound powdered sugar
8 ounces Hershey's chocolate bar
6 ounces semi sweet chocolate bits
1 teaspoon vanilla
1/2 cake paraffin
butter, stir in peanut butter until smooth. In a large bowl, combine
rice krispies and powdered sugar. Pour peanut butter mixture over rice
krispie mixture. Stir until combined well. Chill for at least one hour.
Roll rice krispie mixture into balls approximately the size of walnuts.
a double boiler or a bowl over a pan of boiling water, combine
chocolate bar, chocolate chips, paraffin and vanilla. Stir until melted
Dip balls into chocolate mixture, making sure to cover all sides. Place on waxed paper to dry.
I am linking this to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday.