½cupcrispy rice cerealI use Rice Krispies, store brand will work
2cupschocolate melting wafersor chocolate chips
1Tablespooncoconut oiloptional to thin the chocolate, vegetable oil can also be used
In a large bowl, use a hand mixer to beat together the peanut butter and softened butter until creamy. Gradually beat in the sugar until fully incorporated.
Stir in the crispy rice cereal.
Use a medium cookie scoop (approx. 1 Tablespoon) to scoop the mixture into 1" balls. Place them onto a cookie sheet lined with parchment paper or wax paper. Repeat until out of mixture.
Move the tray of balls to the refrigerator to chill for at least 30 minutes.
Meanwhile, add the chocolate wafers and coconut oil to a microwave safe bowl and microwave for 30 seconds, stir, then repeat until smooth.
Once the balls are chilled, dip each into the melted chocolate and place back onto the lined baking sheet. Repeat until done.
Once set, enjoy!
You can use smooth or crunchy peanut butter.The coconut oil helps thin the chocolate so it melts smoothly. It is optional. Vegetable oil can also be used.Store peanut butter balls covered in the fridge for up to two weeks.Peanut butter balls can also be frozen - place them on a baking sheet, covered, in the freezer until frozen solid (overnight), then move them to a freezer bag. They will keep in the freezer for up to 3 months and they're pretty good straight from the freezer!