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Peanut Crunch Balls

Peanut Crunch Balls

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Ghirardelli(R)

Crunchy peanut butter balls covered with rich semi-sweet chocolate--the perfect chocolate peanut butter combination!

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1-inch balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding 1/2 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.
  2. Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.
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Reviews

Manda
5
10/7/2012

These are an easy no-bake treat!

HarpGirl3
3
12/29/2011

Delicious!!!

HNECKONE
1
12/26/2012

These are delicious! I don't have a double-boiler so I just used a regular pot. Also, I must have made mine smaller than 1 inch because I got about 65 balls total. I was concerned that I wouldn't have enough chocolate because of the extra balls but I had plenty. I used mini muffin liners (just like in the photo) and they turned out great. The peanut butter & cereal mixture has a nice texture. I followed the recipe exactly (used Ghirardelli brand) and I'm glad I did. I made these for Christmas goodie bags and was very happy with them.