Chocolate-Covered Peanut Butter Balls
3 cups Rice Krispies
1 jar (2 cups) crunchy peanut butter
1 box powdered sugar
1 stick butter (melted)
1-8 oz. bar Hershey's plain chocolate
1-6 oz. pkg. semi-sweet chocolate chips
1/4 bar Parowax
Mix peanut butter, powdered sugar, Rice Krispies and melted butter in a large mixing bowl.
Roll into 1-inch balls; place on baking sheet until ready to dip.
In a double-boiler, melt both chocolates and wax.
Dip balls in chocolate.
Place gently on wax paper to cool.
Parowax is used to keep the chocolate glossy and to keep the peanut butter balls firmer longer without a mess in your hands. Not that you'll need a lot of time to eat one!
I use a fork and spoon to dip the balls in the chocolate. I balance the ball on the fork and let the excess chocolate drip through the tines, using the spoon to scrap the bottom side of the fork to get the chocolate off before dropping them on the wax paper.
These can be frozen or stored in the refrigerator. They taste best when chilled!
Yield: 3 dozen
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