Peanut Crunch Balls Recipe

Name: Peanut Crunch Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 stick butter, melted; 2 cups peanut butter, chunky; 1 1/2 cups peanut butter, smooth; 3 cups crisped rice cereal; 3 cups confectioners' sugar; 2 teaspoons Karo syrup (clear); 2 cups Ghirardelli Milk Chocolate Chips; 2 cups Ghirardelli Semi-Sweet Chips; 2 tablespoons vegetable oil; Peanuts, crushed (optional)

Servings: persons

1 stick butter, melted
2 cups peanut butter, chunky
1 1/2 cups peanut butter, smooth
3 cups crisped rice cereal
3 cups confectioners' sugar
2 teaspoons Karo syrup (clear)
2 cups Ghirardelli Milk Chocolate Chips
2 cups Ghirardelli Semi-Sweet Chips
2 tablespoons vegetable oil
Peanuts, crushed (optional)

1
In a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup.
2
Line cookie sheets with wax paper.
3
Scoop and roll into 1-inch balls and refrigerate for at least 4 hours.
4
Melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency.
5
Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
6
Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick butter, melted, 2 cups peanut butter, chunky, 1 1/2 cups peanut butter, smooth, 3 cups crisped rice cereal, and more.

Yes, Peanut Crunch Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Crunch Balls

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