I got the recipe for these from a supervisor when I was a college co-op. I've made them nearly every year since. I love keeping them in a tin in the garage so they're a little chilled - yum, yum! They're similar to buckeyes, but I think there's enough difference to warrant a different name. As an aside, we had a family friend who made buckeyes each year, but she would say "oh, screw it!" and make them enourmous so she wouldn't have to make as many. I sort of get that, but these don't form well if they get tooo big.
Chocolate Peanut Butter Balls
- 1 stick margerine, melted
- 3 C powdered sugar, sifted
- 1 3/4 C peanut butter (can be chunky or smooth - I use chunky)
- 3 C Rice Crispies
- 2 C (12 oz.) semi-sweet chocolate chips
- 1/2 bar parrafin
Mix first four ingredients together and roll into 1 1/2" balls. Melt chocolate and parafin together over low heat. Using a toothpick, dip balls into chocolate and drop onto waxed paper. Use leftover chocolate to dribble over holes left by toothpicks. Best served chilled. Makes about 60 balls.