Peanut Butter Balls

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Prep Time: 10

Ingredients

250 ml or 1 cup icing sugar
250 ml or 1 cup peanut butter
125 ml or 1/2 cup sweetened shredded coconut
75 ml or 1/3 cup butter or margarine melted
1 L or 4 cups Rice Krispies* cereal
750 ml or 3 cups semi-sweet chocolate chips
50 ml or 1/4 cup butter or margarine
50 ml or 1/4 cup hot water

Directions

1. Line one baking sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut and 75 ml (1/3 cup) butter together until well blended. Gently fold in Rice Krispies* cereal until well coated. Form into 2 1/2 cm (1" balls). To make the rolling of balls easier, use lightly dampened hands. Refrigerate on baking sheet 30 minutes.

2. To make chocolate dip: In medium saucepan, over low heat melt chocolate chips, remaining butter and water together. If mixture is a bit thick for dipping add 1 to 2 tablespoons more hot water.

3. Using two forks, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined baking sheet until chocolate is set. Other serving suggestions: peanut butter balls can be served plain or lightly drizzled with chocolate dip. To decorate balls with chocolate, use tip of spoon to drizzle chocolate over balls.

Note:

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.