1/2 cup butter soft
2 cups powdered sugar
2 cups peanut butter
3 1/2 cups Rice Krispies
1 lb chocolate almond bark
Beat together the butter, powdered sugar and peanut butter until smooth.
Fold in your Rice Krispies.
Form into balls and place on parchment lined baking sheet and chill for 30 mins.
Melt almond bark in bowl and stir until smooth.
Dip balls in almond bark (sprinkle with sprinkles if desired) and let set on wax paper.
You can use any chocolate you like, milk, semi-sweet, dark, candiquik or chocolate almond bark that we use in this recipe.
You can easily double this recipe for gift boxes or gatherings, or halve it for home use.
These can be frozen, see my tips above.
We use creamy peanut butter in this recipe, but chunky would be a great alternative as well to add some nut chunks in.
Make sure that you chill these before dipping in chocolate or the balls themselves will melt in the warm chocolate.
Calories: 161kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg