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Step 1 Line a 9"-x-13" pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until.
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Mix powdered sugar, peanut butter, and Rice Krispies with a spoon, then use clean hands to combine. Roll into 1.5-inch balls. Place in the freezer for about 30 minutes. Put chocolate chips in a bowl with shortening and melt in the microwave (I prefer to use a candy melting pot).
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In a large bowl, cream together peanut butter, butter, and powdered sugar. Stir in cereal until well combined. Shape into balls, place on a cookie sheet, and chill for at least 30 minutes. In a large microwave-safe bowl, add chocolate chips and shortening.
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Step 4. 4. Once everything is coated, spray a cookie scoop with cooking spray. Scoop even sized balls and place onto parchment paper. For perfectly shaped Buckeye Balls (or if you don't have a cookie scoop), grease your hands and roll the mixture into balls. 5. In a microwave safe bowl, melt the chocolate chips.
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Add toothpicks (for dipping) to each ball. Chill the peanut butter balls in the fridge or freezer for about half an hour. Melt the chocolate according to package directions.*. Once your chocolate is ready to go, you can remove the chilled peanut butter balls from the freezer, and start dipping right away.
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Directions. In a large bowl, beat the peanut butter and butter until blended; gradually beat in confectioners' sugar and salt until smooth. Stir in crispy rice. Refrigerate until firm, 30 minutes. Roll into 1 inch balls and chill again. Melt chocolate in the microwave. Dip balls into chocolate, allow excess to drip off.
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Using a tablespoon, scoop the mixture into balls. Roll each ball in your hands until it forms a smooth ball. Place onto the baking sheet. Stick a toothpick into the top of each ball. Freeze for 15 minutes (this helps with the dipping process). While the peanut butter balls are in the freezer, melt the chocolate.
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Transfer the peanut butter dough into the pan. Press the dough firmly into the dish. Add chocolate chips and the remaining 1 tablespoon of butter into a microwave-safe bowl. Microwave in 30-second increments, stirring between intervals, until smooth (about a minute and a half total).
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Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the confectioners' sugar and vanilla; beat.
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directions. Mix together the butter, peanut butter, rice krispies and icing sugar. Roll the mixture into bite-size balls. Chill the balls until firm. Melt chocolate and wax in a double boiler until completely melted. Coat the balls in the chocolate mixture. Chill until the chocolate hardens.
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In a large mixing bowl, combine the butter, peanut butter, and Rice Krispies. Roll them into small 1-inch balls and place them on a prepared baking sheet topped with parchment paper. Place them into the refrigerator for a minimum of two hours. After two hours, place the chocolate into a microwave-safe bowl.
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Chocolate Peanut Butter Layer. Heat chocolate chips and peanut butter chips together in a microwave-safe bowl in the microwave, until melted, about 1 ½ to 2 minutes, add peanut butter and whisk together well and spread over peanut butter layer. Cool and cut into squares. Dare to sprinkle some sea salt on top!
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Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth (or use a double-boiler). Using a tooth pick inserted into each, dip each Rice Krispies ball into the chocolate, leaving an "eye". Return to wax paper and repeat with remaining treats. Let cool at room temperature until.
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Place on the wax paper-lined pan and gently remove the wooden pick. Repeat until all peanut butter balls have been dipped in chocolate. Chill the dipped crunchy buckeyes until the chocolate is set, about 15 minutes. Then use your finger to gently smooth over and fix the hole in each from the wooden pick.
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1. Make the peanut butter dough and roll into balls. Refrigerate. 2. Melt the chocolate and shortening together in a double boiler. 3. Insert a toothpick into each chilled ball and dip in the chocolate. 4. Remove the toothpicks and chill until set.
