There is something so fun about chocolates. I don’t know if it is the hidden surprise inside or the fact that the surprise is “hidden” by chocolate, but chocolates just make me happy. I like to make them this time of year, place them in shiny paper cups, line them up in a box and give them as gifts. There are so many filling options . . . a few of my favorites: brownie chocolates, cookie chocolates, cake chocolates, and strawberry truffles. Oh and peanut butter chocolates. This recipe is similar—the centers are still a creamy peanut butter but have an added crunch thanks to the crispy cereal.
1½ c creamy peanut butter
4 T butter, softened
1½ c powdered sugar
5 c Rice Krispies cereal
2 c milk chocolate chips
2 T shortening
In bowl, cream together peanut butter and butter. Beat in powdered sugar. On low speed, mix in cereal. Using ¾-inch scoop, form balls and place on wax paper. Freeze for 1 hour.
Melt chocolate chips and shortening in double boiler or mini crock pot. Stir until completely melted and smooth. Remove peanut butter balls from freezer and dip in chocolate. Scrape off excess and place on wax paper and let set for 1 hour. Store in refrigerator.
