MAKE... PEANUT BUTTER BALLS (cue shwetty ball jokes)

My friend Lindsay's grandmother used to send these to her in December every year of college. The tin would arrive and Lindsay and her roommates (myself included) would demolish these by the end of the day. This year I'm making them for the first time for my New Years Eve party, but I'm making the Oreo cookie version.

Here are the results and both recipes:

Recipe for Chocolate Peanut Butter Balls (makes around 54)
-2 cups rice krispies
-1/2 cup creamy or crunchy peanut butter
-1 cup sifted powdered sugar
-1/4 c. butter
-1 1/2 c. semi-sweet chocolate morsels

Directions

1. In large electric mixer bowl, beat peanut butter, butter, and powdered sugar on medium speed until thoroughly combined. Add rice krispies cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.

2. Melt chocolate morsels in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

-source

Recipe for Oreo Balls (makes around 42)

-1 (16 oz.) package of Oreos

-1 (8 oz.) block of Philadelphia cream cheese

-2 (8 oz.) packages of Baker's semi-sweet baking white chocolate, melted

Directions

1. Crush 5 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter.

2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

*How to Easily Dip Truffles

Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

-adapted from source