Peanut Butter Balls with Rice Krispies

Ingredients

• 1 1/2 cups creamy peanut butter
• 4 tablespoons butter (at room temperature)
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 cups crispy rice cereal, slightly crushed (see note for gluten-free)
• 2 cups semisweet chocolate
• 2 tablespoons coconut oil (optional)

Instructions

1. 1

   Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.

3. 3

   Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.

4. 4

   Stir in the crispy rice cereal.

5. 5

   Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round balls. Place on the prepared baking sheet.

6. 6

   Freeze the peanut butter balls for 30 minutes until hardened.

7. 7

   Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.

8. 8

   Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.

9. 9

   Refrigerate until the chocolate is set. Enjoy!