Peanut Crunch Balls

Peanut Crunch Balls

3 Reviews 2 Pics
  • Prep

    30 m
  • Ready In

    5 h 30 m
Recipe by  Ghirardelli®

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

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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 (3)

Rate This Recipe
Manda
5

Manda

These are an easy no-bake treat!

HarpGirl3
3

HarpGirl3

Delicious!!!

HNECKONE
0

HNECKONE

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.

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Nutrition

Amount Per Serving (48 total)

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

Based on a 2,000 calorie diet

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