I am so very thrilled to be bringing you some famous family balls! When I was a kid, my mom would always make various types of balls around the holidays. It has been YEARS since we have revisited the tradition, and I needed to get these recipes on lockdown! I’m kicking off our famous balls recipes with Chocolate Peanut Butter Balls. These are super easy, decadent, and delish! Better than any store bought peanut butter treat I have ever had, I love the little crunch you get from the crispy rice cereal.

Off we go into how easy these are!

All you have to do is mix the crisp rice cereal with powdered sugar, then add the butter and peanut butter alternatively in a few batches until everything is combined. Throw the mixture in the fridge until it has firmed up…

Then line a rimmed baking sheet with waxed paper and form the mixture into balls. You can make whatever size you like, each of my balls are about 2 bites each, just a little over a tablespoonful!

Then you get ready to dip your balls into chocolate! Paraffin was in the original recipe, but I didn’t use it. I think it’s pretty unnecessary unless you are going for a super glossy and smooth look, plus you lose some of the pure chocolate flavor. (If you haven’t already noticed, my balls definitely aren’t perfect. But in my opinion, taste always trumps looks when it comes to balls).

These totally brought me back. I can tell you, anyone who loves a good peanut butter treat will love these balls. They are awesome straight out of the freezer. The best part is you can make these in advance, freeze them, and then gift them when you are ready. Stay tuned for more famous family balls recipes!

Recipe
Chocolate Peanut Butter Balls
from Lulu
makes about 3 dozen balls

Ingredients

• 3 cups crisp rice cereal
• 2 cups powdered sugar
• 2 cups creamy peanut butter
• 1/2 cup (1 stick) melted butter
• 12 oz semi-sweet or dark chocolate chips or chunks
• 1/8 lb paraffin (optional)

Directions

In a large bowl, mix together the crisp rice cereal and the powdered sugar. Add the butter and peanut butter alternatively in thirds until the entire mixture is well blended. Refrigerate mixture until cold and firmed up, for at least an hour.

Remove mixture from refrigerator and place waxed paper on a rimmed baking sheet. Form peanut butter mixture into balls, I make mine about 2-bite sized, maybe a little bigger than a tablespoonful each. Place the balls on the waxed paper.

Gently simmer 2 inches of water in a medium saucepan or double boiler. If not using a double boiler, place chocolate and parrafin (if using) in a medium-sized heatproof bowl and place the bowl over, not touching the simmering water (this creates your homemade double boiler). Melt the chocolate until smooth. Remove from the simmering water and get ready to dip your balls into the chocolate. You can use a fork to dip, or a wooden skewer, whatever works! Let balls dry on the waxed paper and chill in the fridge for about an hour before removing.

Balls will keep for at least a week in the fridge, even longer in the freezer.