This recipe is an absolute family favorite! I’ll confess I don’t make these as often as my family would like because they’re a little bit of work, but my family says they are SO worth it! (You’ll notice my peanut butter balls don’t look as awesome as some people’s but it’s because I don’t care. They’re good enough for us.)
I made these yesterday for our family Christmas and I tried something new this time. Instead of melting the almond bark a little at a time in the microwave, I heated the whole package in my 1.5 quart crock pot. I broke the almond bark into sections of two, put them in the greased crockpot, and cooked them on high for about 30 to 45 minutes. I switched the temperature to low while I dipped the peanut butter balls. And the nice thing is, after you shape the peanut butter balls, they have to sit for an hour which is just enough time to melt the chocolate in the crock pot. When the peanut butter balls are ready, so is the chocolate. . I’ll be doing it this way from now on. It was a lot easier.
- 2 cups peanut butter
- 1 stick margarine
- 1 pound powdered sugar
- 3 cups rice crispies
- package of chocolate almond bark
Melt margarine and peanut butter until easy to blend. Add powdered sugar. Stir in rice crispies. Shape into walnut-size balls. Dry at warm temperature for one hour. Dip in melted chocolate and cool. Use fork or slotted spoon to dip. Harden on wax paper.
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