Ingredients Jump to Instructions ↓

  1. 1 cup icing sugar

  2. 1 cup peanut butter

  3. 1/2 cup sweetened shredded coconut

  4. 1/3 cup butter or margarine, melted

  5. 4 cups KELLOGG'S* RICE KRISPIES* cereal

  6. 3 cups semi-sweet chocolate chips

  7. 1/4 cup butter or margarine

  8. 1/4 cup hot water

Instructions Jump to Ingredients ↑

  1. 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 KELLOGG'S* RICE KRISPIES* cereal until well coated. Form into 2.5 cm (1-inch 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.


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