Peanut Butter Balls

Janell Lowry

2 cups PB
1 ob pwdrd sugar
1/4 butter or margarine
3 cups Rice Krispies

-Cream first 3 ingredients together, add Krispies
-Make into small balls (1"). Refrigerate overnight.

1 large Hershy bar
12 oz chocolate chips
waxed paper or butcher paper

-Met chocolate. Dip balls in chocolate and let harden.  May use dipping chocolate.

My Notes: These are amazing...and oh so good for you;-)  Extremely easy, they just require a little forethought since they need to refrigerate overnight to harden before dipping, and then after dipping, too.

Gluten Free: substitute rice chex for krispies.  Chex crunch up smaller than krispies, so if you used the whole 3 cups with crushed chex, it might be too much. I haven't done this version yet, but the idea is that the mixture is supposed to be slightly crunchy, but still be able to hold itself together into a ball.  Probably start with 3 cups of whole chex, then crush them roughly. Maybe add a little more, depending on taste and preference of crunchiness. 

Peanut Butter Fudge

Recipe courtesy Alton Brown, 2003 via Foodnetwork.com

Prep Time:
10 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
4 min
Level:
Easy
Serves:
64 (1-inch) pieces

Ingredients

1 cup butter, plus more for greasing pan

1 cup peanut butter

1 teaspoon vanilla

1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.