Here’s the recipe, as found in the Best Holiday Recipes edition.
2 cups creamy peanut butter
1/2 cup butter, softened
33/4 cups confectioners’ sugar
3 cups crisp rice cereal
4 cups (24 ounces) semisweet
1/4 cup plus 1 teaspoon shortening,
1/3 cup white baking chips
1. In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners’ sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled.
2. In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set.
3. In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.
My little sous chef helped me to mix the peanut butter, butter, sugar, and cereal together in the bowl. At first, he stirred it with a spatula…
I rolled the dough into balls, handed them to LC, and he put them on the trays, which then went in the fridge while we ran a few errands.