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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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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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Gradually add powdered sugar and mix until well combined. Stir in Rice Krispies cereal. Roll mixture into 1-inch balls and place on a baking sheet lined with parchment paper. Freeze for 30 minutes. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.

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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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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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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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Steps to Make It. Gather the ingredients. The Spruce. Place the softened butter and the peanut butter in the bowl of a large mixer and beat until soft and well-combined. The Spruce. Add the vanilla and the powdered sugar, and mix until all of the sugar is incorporated. The Spruce.

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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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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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Add the rice cereal and mix by hand until uniformly distributed. 1¼ cups Rice Krispies cereal. Line a sheet pan with wax paper or parchment paper. Scoop 1 Tablespoon balls of peanut butter mixture onto the wax paper, a small cookie scoop works well for this. Place sheet pan in freezer for about 10 minutes.

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directions. Melt chocolate and paraffin together in a double boiler. Mix peanut butter, butter, sugar and Rice Krispies together. Make small balls and coat with chocolate/paraffin mixture. Put on wax paper to cool.

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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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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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Cookies and Cream Fudge. Cornflake Wreaths. If you like your peanut butter with a little texture, these crunchy buckeyes with rice krispies are the thing for you. The crispy peanut butter centers pairs so wonderfully with the chocolate shell to.

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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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Cream butter and peanut butter together until smooth and completely combined, about 2 minutes. Beat in the vanilla extract and salt. Add 1 1/2 cups powdered sugar and mix on low speed until mostly combined and then increase the speed to high for one minute. Repeat twice more with 1 cup of powdered sugar each time.