Line a large baking sheet with foil; set aside.
In a medium bowl, use a wooden spoon to thoroughly cream together the pb and butter. Gradually stir in the confectioners’ sugar. Stir in cereal, which will crumble. If the mixture is too crumbly, mix in additional softened butter 1 teaspoon at a time until the mixture holds together.
Roll about 1 T of the mixture at a time into balls, placing them on the prepared baking sheet. Refrigerate while melting the chocolate.
In the top of a double boiler over hot – not simmering- water, melt the chocolate and shortening, stirring occasionally until the mix is smooth and an instant read thermometer inserted in the chocolate registers 115 to 120 degrees. Remove from the heat. Transfer the chocolate mixture to a small bowl and let it cool slightly.
Place a dab of the chocolate in the palm of one hand. Pick up a ball and roll it between your palms to coat in with the chocolate. Or dip the balls in the chocolate
Originally Submitted
12/30/2007
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