Peanut Crunch Balls3 Reviews
- Prep: 30 min
- Ready In: 5 hr 30 min
“Crunchy peanut butter balls covered with rich semi-sweet chocolate--the perfect chocolate peanut butter combination!” - by Ghirardelli®
Original recipe yields 4 dozen
- 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.
- Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.
Amount Per Serving (48 total)
- 234 cal
- 15.7 g
- 22.3 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"These are an easy no-bake treat!..." See more"
"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 ha..." See moreve 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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