Ingredients
570 g creamy peanut butter
115 g butter
500 g confectioners' sugar
75 g crisp rice cereal
340 g semisweet chocolate chips
Directions
Step 1
Prepare all the ingredients.
Step 2
In a saucepan over low heat, melt the peanut butter and butter, stirring frequently.
Step 3
In a large bowl, combine the crisp rice cereal and confectioners' sugar. Pour the melted peanut butter mixture over the dry ingredients and mix thoroughly. The mixture will appear crumbly but will hold together well when rolled into balls.
Step 4
Shape the mixture into 2.5 cm diameter balls or smaller and place them on parchment-lined baking sheets. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until firm.
Step 5
When ready to coat the balls, melt the chocolate chips in a double boiler over low heat.
Step 6
Dip each peanut butter ball into the melted chocolate, using two forks to ensure it is evenly coated. Gently shake off any excess chocolate and place the coated balls on a wire rack set over a sheet of parchment paper. Repeat for the remaining balls.
Step 7
Refrigerate the chocolate-coated peanut butter rice balls until the chocolate is completely set before serving.