Ingredients
- 250 ml or 1 cupicing sugar
- 250 ml or 1 cuppeanut butter
- 125 ml or 1/2 cupsweetened shredded coconut
- 75 ml or 1/3 cupbutter or margarine melted
- 1 L or 4 cupsRice Krispies* cereal
- 750 ml or 3 cupssemi-sweet chocolate chips
- 50 ml or 1/4 cupbutter or margarine
- 50 ml or 1/4 cuphot water
Directions
- Line one baking sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut and 75 ml (1/3 cup) butter together until well blended. Gently fold in Rice Krispies* cereal until well coated. Form into 2 1/2 cm (1" balls). To make the rolling of balls easier, use lightly dampened hands. Refrigerate on baking sheet 30 minutes.
- To make chocolate dip: In medium saucepan, over low heat melt chocolate chips, remaining butter and water together. If mixture is a bit thick for dipping add 1 to 2 tablespoons more hot water.
- Using two forks, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined baking sheet until chocolate is set. Other serving suggestions: peanut butter balls can be served plain or lightly drizzled with chocolate dip. To decorate balls with chocolate, use tip of spoon to drizzle chocolate over balls.
Note: In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
