 | | Directions |
- Beat peanut butter and butter together with an electric hand mixer until creamy.
- Add powdered sugar and mix again.
- Stir in rice crispies and refrigerate for 2 hours.
- Roll dough into balls and place on a cookie sheet lines with waxed paper.
- Freeze the dough balls.
- Melt chocolate in a double boiler and dip the dough balls into the chocolate until completely covered. It is easier to work in small batches and keep the rest in the freezer until ready to use. They are easier to handle when still frozen.
- After dipped in chocolate, set each on the waxed paper again and either allow them to set on their own or freeze again to set faster.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: Mixing bowl, hand mixer, cookie sheet
|  | | Ingredients | | - | | 2 cups peanut butter |
| - | | 1/2 cup (1 stick) butter at room temperature |
| - | | 1 pound powdered sugar |
| - | | 3 cups rice crispies |
| - | | 18 ounces (1 1/2 bags) semi-sweet chocolate chips |
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