Preparation
STEP 1
MIX the peanut butter and butter in a large bowl until it is combined and gradually add the powdered sugar until it is mixed in.
STEP 2
FOLD in the crunched up corn flakes and let the batter sit for 15-20 minutes in the refrigerator.
STEP 3
FORM small peanut butter balls, about 1 inch in diameter and place them on 2 ALCAN® Cookie Sheets Lined with Reynolds Kitchens™ Parchment Paper in the refrigerator for 15 minutes to allow them to firm up.
STEP 4
MELT the chocolate in a microwave safe bowl for about 1 minute and dip 1 peanut butter ball in at a time with 2 spoons, allowing the excess chocolate to drip off. Set them back on the ALCAN® Cookie Sheets Lined with Reynolds Kitchens™ Parchment Paper in rows of 4.
STEP 5
REPEAT until all of the peanut butter balls have been dipped in chocolate.
STEP 6
COOL and serve.
