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Photo by: Scholastic
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
Directions:
1. Line cookie sheet with foil. Melt butter in small, heavy 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 of the mixture into a ball. Place on prepared cookie sheet. Repeat with remaining mixture. Chill overnight.
2. Line cookie sheets with foil. Melt chocolate in double boiler over low heat, stirring occasionally. Remove chocolate from over water. Using a fork, dip peanut butter balls one at a time into the chocolate and transfer to prepared cookie sheets. Refrigerate until chocolate is firm. (Can be prepared one week ahead. Refrigerate in airtight container.)
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