Peanut butter and rice cereal combine to make these crispy cookies that are then topped with a white chocolate drizzle.
-By Carrie (Strommen) Lennie
2 cups creamy peanut butter
½ cup butter, softened
3 ¾ cups confectioners’ sugar
3 cups crisp rice cereal
4 cups (24 oz) semisweet chocolate chips
¼ cup plus 1 tsp shortening, divided
1/3 cup vanilla or white chips
- In a large mixing bowl, beat peanut butter and butter until blended; gradually beat in confectioners’ sugar. Stir in cereal. Shape into 1-inch balls. Refrigerate until chilled.
- In a large microwave-safe bowl (or double boiler), combine chocolate chips and ¼ cup shortening. Stir until melted and smooth. Dip balls into chocolate; place on a waxed paper-lined pan.
- In a small microwave-safe bowl (or clean double boiler), combine vanilla chips and remaining shortening. Stir until melted and smooth. Drizzle over candies. Refrigerate until set.