1 cup chunky peanutbutter
1 cup confectioner's sugar (powdered sugar)
1 cup Rice Krispies
1 Tablespoon butter
1/4 to 1/2 cup candied cherries, quartered
12 ounce can Planter's Peanuts, finely chopped
Icing:
2 cups confectioner's sugar
1/4 cup soft or melted butter
1/4 teaspoon salt
1 teaspoon vanilla
3-4 tablespoons cream
Preparation:
Place peanutbutter, sugar, Rice Krispies, butter and cherries in a bowl and mix well. Form into teaspoon-size balls and place on cookie sheet. Put chopped peanuts in separate bowl and set aside.
In a mixing bowl, prepare icing by beating together sugar, butter, vanilla and salt until smooth. Add cream a little at a time until icing is smooth and soft enough to coat peanutbutter balls. Add more cream if necessary.
Dip balls in icing then in chopped peanuts. Let icing set-up then enjoy!
Variation:
If you prefer, leave cherries out.
History:
Recipe was provided to me by Patti Uritis from her family's favorite Christmas Recipes.
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