½cup (113 g or 1 stick) unsalted butter,, room temperature
2cups (50 g) Rice Krispies
2cups(350 g) dark chocolate chips,, for dipping
In a stand mixer fitted with a paddle attachment, combine peanut butter and butter. Slowly add confectioner's sugar and then Rice Krispies. Mixing just until combined.
Place mixture in refrigerator until firm, about 45 minutes.
Take chilled mixture and scoop a full tablespoon. Roll into 1-inch balls and place on baking sheet lined with parchment paper or wax paper. Place in freezer for at least 20 minutes to prevent misshaped balls.
When ready to dip balls, prepare a baking sheet lined with parchment paper. Place chocolate chips in a microwave-safe bowl and heat in the microwave on 50% power level. Start with 1 minute, stir the chips. Repeat on 50% power level, stirring every 20 seconds until smooth.
Dip balls in melted chocolate and transfer to lined baking sheet. Immediately add sprinkles if desired. Once all the balls are covered in chocolate, place in fridge to firm up. Store in an air tight container in the fridge or at room temperature.
Measuring confectioners' sugar: I've done this recipe with sifted and unsifted confectioners' sugar—both work well! Just be sure to measure before sifting.
Tips for melting chocolate: If the chocolate starts to firm up during the dipping process, place back in the microwave for another 20 seconds. Never add water to melted chocolate!
Tips for dipping balls in chocolate: I use these dipping tools to dip any type of truffle in chocolate. The tools make it easier and make a nice smooth, rounded finish on each ball. Scrape the bottom of the balls with the skewer or tooth pick to remove excess chocolate before placing on prepared baking sheet.
Store peanut butter balls in an airtight container with parchment paper between layers. Keep at room temperature or in the fridge for up to a week. Peanut butter balls can also be stored in the freezer for up to a month.