NO BAKE CRIPSY CHOCOLATE PEANUT BUTTER BALLS
These are a HIT wherever I take them. People always ask for the recipe and they are divine!
I’ve used Rice Krispies and I have used Coco Pops. Both get a huge thumbs up!
Makes about 40 balls.
- 115 g butter, softened
- 480 g creamy peanut butter
- 480 g icing sugar
- 3 cups of Rice Krispies original (or Coco Pops)
- 340 g dark chocolate
In a large microwave safe bowl microwave the butter and peanut butter together for 1 min and mix with a fork until smooth.
Microwave an additional 20 seconds as needed. Until melted. Don’t overdo this.
Add sugar and Rice Krispies and mix together until fully incorporated.
Using hands, roll into balls about 2.5 cm in size. Place these on a wax paper lined baking sheet.
Freeze for 15 minutes.
Microwave the chocolate in 30 second intervals and mixing well at every interval until fully melted.
Don’t overdo this as the chocolate will burn if you do.
Drop frozen balls into melted chocolate and make sure they are evenly coated.
Remove with a fork and knock off excess chocolate.
Place back on lined baking sheet and let the chocolate set.
Decorate as desired. I used a drizzle of melted white chocolate.
Recipe and photo: Dalila De Barros Viljoen