FOR THE PEANUT BUTTER BALLS:
- 1 1/2 cup creamy peanut butter
- 4 tablespoons butter at room temperature
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups crispy gluten free rice cereal, slightly crushed
FOR THE CHOCOLATE COATING:
- 2 cups semisweet chocolate
- 2 tablespoons coconut oil (optional)
- Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.
- Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Stir in the crispy rice cereal.
- Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round balls. Place on the prepared baking sheet.
- Freeze the peanut butter balls for 30 minutes until hardened.
- Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.
- Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.
- Refrigerate until the chocolate is set. Enjoy!
