Recipe information
Yield
Makes about 50
Ingredients
1/2 cup (1 stick) unsalted butter
2 cups cornflakes cereal
2 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
2 cups dry milk
2 cups powdered sugar
15 ounces semisweet chocolate, chopped
Preparation
Step 1
Line cookie sheet with foil. Melt butter in heavy small saucepan over low heat. Combine cereal, peanut butter, dry milk and powdered sugar in large bowl. Mix in butter. Moisten hands and roll 1 tablespoon mixture into ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
Step 2
Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using fork, dip peanut butter balls 1 at a time into chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared 1 week ahead. Refrigerate in airtight container.)
