Holiday Sprinkles in Colors of Your Choiceoptional
Line a large baking sheet with parchment paper, set aside. In a large mixing bowl, mix the peanut butter and softened butter together. Add powdered sugar and stir well to blend completely.
Add cereal and mix until well incorporated. Cover and chill for 15 minutes. Remove from refrigerator and roll into 2 inch balls. Transfer to lined baking sheet.
In a double boiler, melt shortening. Add chocolate chips and stir until smooth and melted.
Transfer melted chocolate into a smaller bowl for easier handling. Then dip the peanut butter balls into the melted chocolate, using a spoon to help coat evenly. Place the coated PB balls on the lined baking sheet. And if you’d like to, sprinkle with your choice of holiday sprinkles before the chocolate coating hardens to jazz them up!
Store chilled in an airtight container for up to four weeks.
Double Boiler for Chocolate: Make sure to use a double boiler to melt the chocolate so it doesn't burn. This is a low and slow process where you have a little bit of water in the bottom of a pan and you place a bowl that is LARGER than the pan ON TOP of the pan. Add the chocolate and shortening. The gentle heat from the hot water will slowly melt your chocolate so it doesn't burn. Don't have bowl touch the water.Chocolate Won't Melt: It sounds like your chocolate may have "seized." It is time for a new batch to melt.Microwave Option: If you use CandiQuick, microwave it in 15 second intervals, stirring each time.Butter: Make sure the butter is at room temperature so it will incorporate correctly. Storage: Store in airtight container. Does not need to be refrigerated.