White Bark Balls
- Total Time
- 1 hour 30 minutes, plus at least 4 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups Rice Krispies
- 1cup crunchy peanut butter
- 1cup confectioners’ sugar
- 2tablespoons butter or margarine, at room temperature
- 12ounces white chocolate
- Colored sugar for sprinkling (optional).
Nutritional analysis per serving (36 servings)
118 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 2 grams protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine Rice Krispies, peanut butter, confectioners’ sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1½ inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
- Step 2
Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.
- Step 3
Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.
Private Notes
Comments
We have been making these for years. They are a huge hit when I take them to parties too. Instead of white chocolate, I always use dark chocolate. My family always requests them for the holidays — Easter, Thanksgiving and Christmas.
I've made these twice now. Make the balls about 1 inch to get 3 dozen. I thought they were too sweet so cut back the sugar to 3/4 c. but then they were too sticky and harder to roll. But delicious, and quite attractive. I also drizzled some dark chocolate over them to make them more festive. Melt white chocolate in a glass bowl in the microwave for 15 second shots, stir gently, nuc again, stir. Takes 3 or 4 of these till melted. DON'T OVERCOOK!!! Work on a warming tray.
You idea of adding salted peanuts was great! I chopped them up a bit, and it gave a nice salty/crunch to the mix.
Very simple and delicious cookies. I used a 2" diameter cookie scoop to portion the peanut butter balls-- found that I had to make a second batch to get 3 dozen balls, and the 12 oz of melted white chocolate was not quite enough to cover all of them. Next time I will use a smaller scoop. I used my store brand natural crunchy peanut butter despite hearing advice to use the adulterated stuff-- and it worked just fine.
When the friends of your young adult kids ask them, “Can your mom make those white chocolate balls?” You know you have a winner. Yes, these are sweet but very easy and always devoured.
Made exactly as written. They were way way too sweet even for family members who love sweet things. Also too big. If I were to make again, I'd make them smaller and not use the white chocolate. Also should have read all the notes first as others wisely changed these things at the get-go.
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