Chocolate Covered Peanut Butter Balls

1 12 ounce box of Wheaties Cereal
1 16 ounch box of Confectioner's Sugar
1 stick butter or margerine
1 cup (more or less) peanut butter
1 16 ounces chocolate candy coating

We use chunky peanut buttter but the creamy works just as well. One thing we have noticed over the years is that the generic peanut butter works best. It has more oil in it.

Wheaties make up the bulk of the filler, but they need to be crushed. Crushing them while still in the wax paper liner eliminates a lot of the mess. Punch a couple of holes in the bag (so it won't explode on you) and then roll a rolling pin back and forth until the flakes are uniformly crushed.

Mix together the Wheaties, confectioner's sugar, peanut butter, and margarine. The mixture should clump together when squeezed. If its too dry, add a little more peanut butter.

Forming the balls from the mixture used to be the hardest part of the whole process. They were rarely the same size, and mine were often lumpy. I didn't have the patience to form the perfect little balls. For years the task of actually making the balls fell to my husband. I don't know if it was by luck or by chance that pushed him to pick up the melon ball scoop and gave it a try.

It worked great!

The balls are flat on the bottom but perfectly rounded on the top.

And they're all the same size!

Once the peanut butter balls are formed, we place them in the freezer. Frozen they hold their shape when dipped into the hot chocolate coating, and the chocolate coating solidifies faster.

The brand of candy coating doesn't seem to make a difference. Some can be melted in the microwave but we usually use a double boiler on the stove.