Peanut butter balls were my favorite holiday goodie as a kid. I have eaten thousands of these and made them with graham crackers and rice krispies. Sometimes peanut butter balls are dry but this recipe is anything but dry. The reason behind this is, I toast the Reese’s puffs cereal in butter and reduced the amount of powdered sugar in the peanut butter ball mixture.
Who doesn’t like peanut butter and chocolate? These are easy to make and perfect for any holiday party. They also are different from any other peanut butter ball you will see on a holiday dessert table or tray.
- 4 tablespoons unsalted butter, divided
- 2 cups Reese's puffs cereal
- 1 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 1/4 cup powdered sugar
- 1 pound dark chocolate melting chocolate
- 4 ounces white chocolate, melted (optional)
- Preheat the oven to 300°F.
- Pour the Reese's cocoa puff cereal into a food processor and pulse until the cereal turns to crumbs. Pour the crumbs into a small mixing bowl. Melt 2 tablespoons of butter in the microwave. Pour the melted butter on top of the cereal and with a spatula mix the cereal and the butter. Pour out the cereal mixture onto a rimmed baking sheet lined with parchment paper. Spread out the mixture across the sheet. Put the baking sheet in the oven for 10 minutes. Take the toasted cereal out of the oven, place the piece of parchment on a cooling rack, and let cool for 15 minutes. When the crumbs are cool, pour them into a large mixing bowl with the powdered sugar.
- In a small saucepan over low heat, melt the remaining 2 tablespoons of butter. When the butter is melted add the peanut butter and vanilla extract. Stir until the peanut butter is melted and smooth. Pour the peanut butter mixture into the bowl with the powdered sugar and cereal. Stir to combine the ingredients. Line a rimmed baking sheet with wax paper and set beside the bowl of peanut butter ball mixture. With your hands scoop out about a tablespoon and roll into a ball and set on the wax paper (see note). So this until you have about 16 balls. Place the baking sheet in the refrigerator for 15 minutes so the peanut butter balls set.
- While the peanut butter balls are in the refrigerator, melt the chocolate following the instructions on the bag. When the chocolate is ready, dip the peanut butter balls in the chocolate and put back on the wax paper. Put the peanut butter ball filled baking sheet back in the refrigerator and let the chocolate set for about 15 minutes before drizzling the white chocolate on top or serving.
- If the mixture is too wet to roll into a ball, add a little more powdered sugar.