Peanut Crunch Balls

Servings: Multiple

Ingredients

  • 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

Directions

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

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