Do you remember Home Economics in middle school/junior high? Is there still a class called Home Economics? It was a Girls Only class, the first semester we learned how to sew (shorts! and pillows!) then the next semester we learned to cook. Cooking and sewing were not my things. I would have preferred to be outside playing catch with the boys. Tomboy.
During the cooking semester, we made these incredible things called peanut butter balls. I couldn’t believe something so divine was so simply put together. My brother and I proceeded to make peanut butter balls at home whenever we could… but they required obscure ingredients (the only thing I specifically remember is dry milk) so we didn’t make them too often. Eventually, we all moved on and I forgot all about the delicious peanut butter balls until this past December when my friend Emily made something similar with ingredients that were easy to purchase and didn’t cost a fortune. Emily’s recipe calls for Rice Krispies, but since Rice Krispies aren’t gluten-free in the US, I switched it up and made it with Chex instead. Not only are these delicious and reminiscent of my childhood, they can be jazzed up with dark chocolate… the perfect treat!
If you’re looking for something for your honey on Valentine’s Day, or a little treat for your little ones… this is it. To put the deliciousness in perspective, the other day The Husband and I were watching TV when a Reese’s commercial came on professing the perfect combination of chocolate and peanut butter… The Husband shouted, “LIARS! My wife has the perfect combo!”
Peanut Butter Balls
A Delta Whiskey(ish) Recipe
2 cups creamy peanut butter
1/2 cup butter
1 lb (or 3-3/4 cups) confectioners sugar
3 cups Chex*(honey nut or chocolate)
1 lb dark chocolate chips (I use Ghirardelli)
Line a cookie sheet with wax paper, set aside.
Start by melting the peanut butter and the butter in a (very) large microwave safe bowl. Heat on high for 1 minute, stir, then heat an additional 30 seconds, stir and repeat until the peanut butter and butter is melted and smooth.
While melting the peanut butter and butter, take the Chex* and process until broken into small pieces. You can do this by throwing the Chex in a ziptop bag and beating it with a rolling pin, or zipping them through a food processor for a few seconds. The idea is to break them up into small pieces, but not turn it to dust.
Once the peanut butter and butter is smooth, stir in the confectioners sugar and Chex pieces. Form the mixture into tablespoon sized balls, place on the wax paper lined cookie sheet. Once they’re all formed, put the cookie sheet in the freezer for at least 2 hours, or overnight. Once the balls are frozen, melt the chocolate in a microwave safe bowl. Microwave for 1 minute, stir, then microwave again for 30 seconds, stir and repeat until smooth.
Dip the peanut butter balls in the melted chocolate, fish them out with a fork, tapping the excess chocolate off. Replace them on the wax paper and let set. If you want to decorate them with colored sugars or sprinkles, do this immediately after dipping in the chocolate so the chocolate can act as glue.
We keep them in the fridge, because The Husband likes cold chocolate… but I must admit… as soon as the chocolate sets on the first one dipped, you have to eat it. It’s a rule. The somewhat melty chocolate, the thawing peanut butter… ohhhh…
*Measure the Chex before grinding them up, very important!
**You can switch the Chex for Rice Krispies if you’re not following a gluten-free diet.
On a side-note, there’s a $200 Giveaway to the WEBstaurant Store over at Delta Whiskey, come drop your name in the hat! It could be your lucky day!
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