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    Peanut Crunch Balls

      Servings:   Multiple


      2 cups Ghirardelli Semi-Sweet Chocolate Chips
      2 cups Ghirardelli Milk Chocolate Chips
      1 stick butter, melted
      2 cups peanut butter, chunky
      1 1/2 cups peanut butter, smooth
      3 cups crisped rice cereal
      3 cups confectioner's sugar
      2 tablespoons Karo syrup (clear)
      2 tablespoons vegetable oil


    1. In a large bowl, mix melted butter, peanut butter, rice krispies, sugar and karo syrup.
    2. Line cookie sheets with wax paper.
    3. Scoop and roll into 1” balls and refrigerate for at least 4 hours.
    4. Melt chocolate in double boiler, adding ½ teaspoon of vegetable oil at a time, until dipping consistency.
    5. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
    6. Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.

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