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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


    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 ½ 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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