This recipe is a crispy yummy ball of peanut butter goodness. We have open house guests who look for this particular goody each year.
Chocolate Peanut Butter Truffles
1 c. crunchy peanut butter
1/4 c. butter or margarine, softened
2 c. crisp rice cereal
1 c. powd. sugar
1 package (14 oz.) chocolate candy coating [I add 2 oz. unsweetened baking chocolate]
2 T. vegetable shortening
1 package (14 oz.) white candy coating
1. In large bowl, combine peanut butter and butter. Add cereal and sugar,
mixing until evenly combined. Drop mixture by rounded measuring teaspoons
onto waxed paper-lined tray; roll into balls and set aside. [It’s very
sticky. If you refrigerate it first, it’s not as messy.]
2. In top of double boiler, over hot water, melt chocolate coating and
shortening. [I do it in the microwave.] Dip each peanut butter ball in
chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip
balls in melted white candy coating and top with sprinkles. May refrigerate until
firm. You can drizzle chocolate over the white candy coating instead of using sprinkles if you want to.
3. To serve, place balls in small candy paper liners.
~ from Women’s Day “Holiday Baking”, Vol. IV, Num. 4, 1994, p. 65
I use a small ice cream dipper to form the balls. Make them smaller than you may be tempted to. After two layers of coating, they will be much larger than you may expect.
After the chocolate coating has hardened, I pack them between waxed paper in a freezer safe container. I dip them in the white candy coating a day or two before serving.