Mmmm, Christmas nostalgia. Growing up these peanut butter balls were a staple in my mum’s Christmas treat roundup. Crunchy peanut butter on the inside, melt-in-your-mouth chocolate on the outside. Chopped nuts on top? That’s my contribution. Totally optional but dresses them up a bit I think. Family friends would wait in anticipation for a plate of these delivered to their doors during the holidays (these and my mum’s chocolate shortbread). I took it on myself to make them this year and I can testify that they are incredible easy (and satisfying) to make. The hardest part was finding the Rice Krispies (apparently there’s a shortage in Vancouver??). If you’re looking for a last minute treat to make, look no further. And you probably have most of the ingredients already in your fridge and pantry!
Peanut Butter Balls
1/4 cup soft butter (I use unsalted)
1 cup unsweetened fine coconut
1 cup icing sugar
1 cup crunchy peanut butter
2 cups Rice Krispies cereal (or any puffed rice cereal)
6 to 8 ounces semi-sweet chocolate (I use Purdy’s dark baking chocolate)
1 tablespoon butter
chopped peanuts (optional)
Beat 1/4 cup butter, coconut, icing sugar and peanut butter together until well blended. Stir in cereal. Shape into 1-inch balls and place on a baking sheet lined with wax paper. Chill in in fridge until firm, about 30 minutes.
Melt chocolate and one tablespoon butter in a heat-safe bowl fit snug over a saucepan of hot, not boiling, water, stirring until smooth. Make sure the bowl doesn’t actually touch the water. Keep warm over hot water while dipping (this make dipping so much easier).
Dip balls into melted chocolate (I like to use 2 forks to sort of rolls them in the chocolate). Return to baking sheet and sprinkle with chopped peanuts (optional). Refrigerate until firm. Transfer to a container and either refrigerate or freeze (if keeping for later).
