Crunchy Peanut Butter Balls
Chocolate covered peanut butter ball with rice crispies
- 3/4 cup of smooth peanut butter
- 3 tbsp of softened butter
- 1 cup icing sugar
- 1/2 cup of graham crumbs
- 1 package of semi-sweet chocolate(8 squares) melted
- 2 cups of rice crispies
Level of difficulty Average
Preparation time 30mins
Cost Average budget
Mix peanut butter & butter then add graham crumbs icing sugar & rice crispies. Mix well.
Roll mixture into balls ( makes about 25-30 balls).
Melt chocolate in microwave safe bowl about 2 mins. Stirring halfway.
Dip & roll balls to coat in chocolate then place chocolate covered balls on a tray lined with parchment paper & place in fridge for about an hour.
Very messy. Wet hands slightly while rolling peanut butter mixture. It helps to keep the mixture from sticking to your hands.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!