Rice Krispie Peanut Butter Balls

Directions

In a large bowl mix together the peanut butter, butter and vanilla until smooth.  Next, add the powdered sugar and mix again until blended and a little crumbly.  Finally, add in the Rice Krispies and stir (don’t mix) until they’re well distributed.

Roll the mixture into ping pong-sized balls (or, honestly, whatever sized balls you want – you do you), place them on a cookie sheet and put them in the fridge for a couple hours to cool/harden.

When they’re pretty solid it’s time to make the coating.

Put the dark chocolate melting discs and shortening into a bowl and melt them together.  You can do this in the microwave or a double boiler.  The microwave is faster but you run the risk of seizing the chocolate, which is gross and something I do more often than I’d like to admit.  So…I went the double boiler method.

When your chocolate and shortening are melted and combined, take your Rice Krispie balls out of the fridge and dip them into the melted chocolate and move them to a baking sheet lined with wax or parchment paper.  Move back into the fridge until the chocolate has set.

Now, if you want to be a little fancy it’s time to use the white chocolate.  I didn’t do that this time but don’t let that stop you!  Melt that (again, in a double boiler or the microwave) and then drizzle it onto the balls.

Once you’ve drizzled, move the sheet back to the fridge to let everything set.

Makes about 2 dozen crispy peanut butter balls!