Chocolate Peanut Butter Truffles
- 1 stick unsalted butter, softened
- 1 ½ cups creamy peanut butter
- 3 cups confectioners' sugar
- 2 cups Rice Krispies
- 1 20ounce bag bittersweet chocolate chips
- White sprinkles, if desired
In a medium bowl, combine the butter and peanut butter until fully incorporated. Carefully stir in the confectioners’ sugar and Rice Krispies.
Cover and chill the peanut butter mixture in the fridge for 45 minutes. Meanwhile, line 2 rimmed baking sheets with parchment paper.
Using a tablespoon, scoop out the mixture, roll into 1-inch balls and place on the baking sheets. If the mixture gets too warm to form balls, place it back in the fridge for 10 minutes until it’s hardened enough to continue forming balls. Chill the peanut butter balls in the freezer for 30 minutes.
Pour ⅓ of the chocolate chips into a tall mug. In 20 second intervals, melt the chocolate in the microwave, scraping down the sides and stirring the mixture every 20 seconds, for about 80 seconds total, or until the chocolate is fully melted and smooth.
Place one peanut butter ball on a fork and fully submerge it in the melted chocolate. Gently shake off the excess chocolate and transfer the ball to the prepared baking sheet. Add sprinkles on top, if desired. Repeat this process with each peanut butter ball.
Chill in the refrigerator for 1 hour, or until completely set. Store in the refrigerator for up to 5 days.