Peanut Crunch Balls

Peanut Crunch Balls
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  1. 2 cups Ghirardelli Semi-Sweet Chocolate Chips
  2. 2 cups Ghirardelli Milk Chocolate Chips
  3. 1 stick butter, melted
  4. 2 cups peanut butter, chunky
  5. 1 1/2 cups peanut butter, smooth
  6. 3 cups crisped rice cereal
  7. 3 cups confectioner's sugar
  8. 2 tablespoons Karo syrup (clear)
  9. 2 tablespoons vegetable oil
  1. In a large bowl, mix melted butter, peanut butter, rice krispies, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1” balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding ½ teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set. Optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.