*Lee Ann is also a contributer to FOX8.com. Click here to read her “At Home with Lee Ann Miller” posts.
Emma’s Peanut Butter Balls
3 cups crunchy peanut butter
1 stick soft margarine
3 cups of rice krispies cereal
1 lb. powered sugar (measure then sift)
Mix with hands thoroughly (I use my Bosch mixer with the paddles on low setting). Roll into ½”- 1” balls. Melt 12oz. chocolate chips and ¼ bar (1 ounce) paraffin. Or use Wilbur milk chocolate candy coating chocolate. Dip balls in melted chocolate & place on waxed paper.
*Tip- I like using a fondue fork to dip the peanut butter balls into chocolate.
1 cup softened butter or margarine (2 sticks)
1-1/2 cup peanut butter
3-1/2 powdered sugar (I like to measure the powdered sugar, then sift it)
8 oz. milk or semi-sweet chocolate chips
½ cup peanut butter
Line an 8”x11.5” pan with wax paper, with extra on the edges to make it easy to lift out. On low heat melt butter and peanut butter. Add powdered sugar and mix. Press/pour into pan. To make topping, melt chocolate chips and ½ cup peanut butter on low heat. Pour over peanut butter base. Spread evenly. Chill. Cut into small 1” squares. Lift out wax paper so bars can be easily removed and served.