Crunchy Salty Sweet

With the holidays quickly approaching, and some parties already behind us, I figured it was time to share some recipes in the next week that are great for entertaining

These peanut butter bombs are a fairly common (and SUPER easy/simple) staple that I’ve had at many cookie swaps. Even though they’re not technically a cookie, I’ve never seen someone pass 😉

The one incredibly important difference between this and all of the other peanut butter ball recipes, is the addition of rice cereal. They add the best crunch you can imagine, and take this well-known ‘cookie’ staple and put it over the top!

Start by preparing a cookie sheet with parchment paper (or in my case I used non-stick foil).

Then, mix up the filling.

In a medium-size bowl, add in the butter, powdered sugar, peanut butter and coarse kosher salt.

Mix together until cohesive.

Add in the rice cereal and mix together.

As you can see, my mixture is pretty sticky. If this happens to you, just keep adding in powdered sugar until it forms a somewhat cohesive ball of dough.

You’ll be rolling it into balls with your hands, so you want to make sure it has enough sugar to keep it well formed and not get all melty and sticky in your hands.

Take about 1 1/2 tablespoons of the dough and roll into a ball. Repeat until all the dough is rolled.

Place the cookie sheet into the freezer for about 30 minutes.

While the peanut butter balls chill, temper the chocolate.

The best way to do this, is take half the chocolate and melt it in a double boiler (or in a bowl placed over a small pot filled with about 1 inch of simmering water).

Once the chocolate is fully melted, remove the bowl from the heat.

Add in the remaining chocolate chips and stir together until the hot chocolate has melted all of the chocolate chips and you have a smooth consistency.

Now, remove the peanut butter balls from the freezer and begin coating them with chocolate.

I found the best way to do this was with two spoons. It’s a messy job, but so worth it in the end!!

As you’re rolling, place each ball onto the cookie sheet. Add sprinkles (or candies, pretzel pieces, toffee pieces, the list goes on!) while the chocolate is wet.

Since you tempered the chocolate, the chocolate will quickly begin to harden.

Place the cookie sheet into the fridge (unless you’re short on time, then pop them in the freezer) and let firm up completely. I like to keep these in the fridge until serving.

Enjoy!!

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Makes: 40-50 balls

Prep: 20 minutes, Cook: 5-10 minutes, Total: about 30 minutes

• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 3 tablespoons butter, melted
• 1/2 teaspoon coarse kosher salt
• 1 cup rice cereal
• 2 cups chocolate chips (I used semi-sweet and loved them)

Start by mixing up the filling.

In a medium-size bowl, add in the butter, powdered sugar, and peanut butter.

Mix together until cohesive.

Add in the rice cereal and mix together.

Keep adding in powdered sugar until the dough forms a somewhat cohesive ball of dough.

Take about 1 1/2 tablespoons of the dough and roll into a ball. Repeat until all the dough is rolled.

Place the cookie sheet into the freezer for about 30 minutes.

While the peanut butter balls chill, temper the chocolate.

The best way to do this, is take half the chocolate and melt it in a double boiler (or in a bowl placed over a small pot filled with about 1 inch of simmering water).

Once the chocolate is fully melted, remove the bowl from the heat.

Add in the remaining chocolate chips and stir together until the hot chocolate has melted all of the chocolate chips and you have a smooth consistency.

Now, remove the peanut butter balls from the freezer and begin coating them with chocolate. I used two spoons to assist in this process.

As you’re rolling, place each ball onto the cookie sheet. Add sprinkles (or other toppings) while the chocolate is wet.

Place the cookie sheet into the fridge (unless you’re short on time, then pop them in the freezer) and let firm up completely. I like to keep these in the fridge until serving.