Recipe: Chocolate-Dipped Peanut Butter Balls

Chocolate-Dipped Peanut Butter Balls

Makes 36 cookies

These rich, addictive treats probably will disappear long before they need to be chilled. Adapted from "Chocolate and Vanilla," by Gale Gand (Clarkson Potter, 2006).

The peanut butter balls can sit for as long as 8 hours at room temperature before serving. Refrigerate in an airtight container for up to 2 weeks.

4 1/4 cups confectioners' sugar

2 cups creamy peanut butter

4 ounces (1 stick) unsalted butter, at room temperature

3 cups crisp puffed rice cereal

12 ounces semisweet chocolate, coarsely chopped

12 ounces milk chocolate, coarsely chopped

2 tablespoons vegetable oil

Have ready several large baking sheets lined with parchment paper.

In a large bowl, using an electric mixer on low speed or by hand, combine the confectioners' sugar, peanut butter and butter until well blended. Add the puffed rice cereal and mix well. Using your hands, form the mixture into walnut-size balls (about 1 generous tablespoon each) and place them on a tray. Cover and refrigerate for about 1 hour, or until firm.

Melt the chocolates in a bowl set over a saucepan of barely boiling water or in the microwave. Add the oil and stir until smooth. Using a fork and working with 1 chilled peanut butter ball at a time, dip the balls into the melted chocolate mixture, rolling to coat evenly. Shake off any excess chocolate and transfer to the lined baking sheets. Set aside for at least 2 hours to set.

Per cookie: 225 calories, 5 g protein, 23 g carbohydrates, 14 g fat, 9 mg cholesterol, 5 g saturated fat, 72 mg sodium, 1 g dietary fiber

Recipe tested by Leigh Lambert; e-mail questions tofood@washpost.com