½cup (113 g or 1 stick) unsalted butter, room temperature
2cups (50 g) Rice Krispies
2cups(350 g) dark or semisweet chocolate chips, for dipping
¼cupsprinkles, optional
Instructions
In the bowl of a stand mixer fitted with a paddle attachment, combine peanut butter and butter. Slowly add confectioner's sugar and then Rice Krispies. Mix until combined.
Cover and chill the dough for 1 hour. This will firm up the dough and make it less sticky when rolling into balls.
Scoop 1 tablespoon of dough. Roll into 1-inch balls and place on baking sheet lined with parchment paper or wax paper.
Place in freezer for at least 15 minutes so the balls will hold their shape when dipped in chocolate.
When ready to dip, place chocolate chips in a microwave-safe bowl and heat in the microwave on 50% power level. Start with 1 minute, stir the chips. Comtinue microwaving on 50% power level, stirring every 15 seconds, until smooth.
Dip balls in melted chocolate and transfer to lined baking sheet. Immediately add sprinkles if desired. Let the chocolate harden before serving or storing in an airtight container for later.
Notes
Measuring confectioners' sugar: Spoon the sugar into a measuring cup and level with a knife. Don't pack the sugar down otherwise you will end up with too much and a dry dough.Tips for melting chocolate: If the chocolate starts to firm up during the dipping process, place back in the microwave for another 15 seconds on 50% power level. Never add water to melted chocolate! Dipping tools are extremely helpful to dip any type of truffle in chocolate. They make a nice smooth, rounded finish on each ball. Scrape the bottom of the balls with the skewer or toothpick to remove excess chocolate before placing on prepared baking sheet.Store in an airtight container with parchment paper between layers. Keep at room temperature for2 days or in the fridge for up to two weeks. They can also be stored in the freezer for up to 3 months.