For the Rice Krispie Balls:
4 cups Rice Krispies cereal
½ cup unsalted butter, softened
1 cup creamy peanut butter (or almond butter)
2 cups powdered sugar
1 teaspoon vanilla extract
For the Chocolate Coating:
2 cups semi-sweet chocolate chips
1 tablespoon coconut oil (or vegetable shortening)
Optional Add-Ins:
½ cup finely chopped pecans or walnuts
½ cup shredded sweetened coconut
¼ cup mini chocolate chips
Flaky sea salt for sprinkling
The Method: Mix, Roll, Dip, Chill, Devour
Step 1: Make the Rice Krispie Mixture
In a large bowl, beat butter and peanut butter together until smooth and creamy.
Add powdered sugar and vanilla, beating until well combined. The mixture will be thick and crumbly.
Gently fold in Rice Krispies and any optional add-ins (nuts, coconut) until evenly coated.
Step 2: Form the Balls
Using your hands, roll the mixture into 1-inch balls. (A cookie scoop helps keep them uniform.)
Place on a parchment-lined baking sheet.
Refrigerate for 30-60 minutes, until firm.
Step 3: Make the Chocolate Coating
In a microwave-safe bowl, combine chocolate chips and coconut oil.
Microwave in 30-second increments, stirring between each, until smooth and fully melted.
Step 4: Dip the Balls
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, turning to coat completely.
Let excess chocolate drip off, then place back on the parchment-lined baking sheet.
If desired, sprinkle with flaky sea salt while the chocolate is still wet.
Step 5: Chill and Serve
Refrigerate for 20-30 minutes until the chocolate is set. Serve cold or at room temperature.
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