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Peanut Crunch Balls

By: Ghirardelli®

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

Rate/Review | Read Reviews (1)

Prep Time:
30 Min

Ready In:
5 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 dozen

Ingredients

1 stick butter, melted
2 cups peanut butter, chunky
1 1/2 cups peanut butter, smooth
3 cups crisped rice cereal
3 cups confectioners' sugar
2 teaspoons Karo syrup (clear)
2 cups Ghirardelli Milk Chocolate Chips
2 cups Ghirardelli Semi-Sweet Chips
2 tablespoons vegetable oil
Peanuts, crushed (optional)

Directions

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.