Musket balls, buckeyes- not sure what these are most commonly called, but any way you phrase it they are tiny peanut butter balls dipped in melted chocolate. The hype is real about these treats, and for good reason. They are the perfect make-ahead dessert to serve up for a crowd. Few things go together as well as peanut butter and chocolate. I added in some crushed Rice Krispies cereal for a little crunch, and a small amount of powdered sugar for sweetness. I’d recommend using a store bought creamy brand of peanut butter like Jif or Skippy, as it’s easier to work with. Watch how painlessly easy these are to make, and even easier they are to eat!
Start by melting the butter in a small saucepan over medium heat. Pour out 1 1/2 cups of rice krispies cereal and crush it down to about 1 cup worth. An easy way to do this is placing the cereal in a ziplock bag and crushing it with a rolling pin. Cream together the peanut butter and melted butter in a large mixing bowl. Mix in the powdered sugar and cereal. The easiest way to do this is with an electric mixer, unless you feel up for a work out.
Stir until combined. Taste test, just for fun.
Using a cookie scoop, roll peanut butter mixture into 1 inch balls. Don’t worry about making the balls perfectly rounded; you can fix that later on. Just make sure each ball is the about the same size. Place onto a wax lined cookie sheet and freeze for 30-45 minutes. If necessary, reform the balls, as they are easier to shape once frozen. Melt the chocolate in a double boiler or in the microwave. Drop the peanut butter balls into the chocolate and gently coat. Remove using toothpicks or a slotted spoon and place back onto the wax lined sheet.
Place the peanut butter rice krispie balls back in the freezer and freeze for 2-3 hours. Best way to store these is in the freezer, otherwise they will become slightly soft.