The fresh, rich, butter bites of chocolate are one of the best five minutes of the recipes I have ever prepared. It took more time to melt butter than to add the rest of the recipe together. I packed the rest of them up, and the next day I sent Sean to the office. (No joke, if I had been alone, I could have eaten half a cup!) Do I have to mention my children loved this too? It is hassle-free, quick, and easy no-bake crispy chocolate peanut butter.
Ingredients:
½ cup salted butter softened
2 cups creamy peanut butter
3 cups powdered sugar
3 cups crispy rice cereal
2 cups chocolate chunks, for coating (I prefer dark chocolate)
Directions:
Add the butter and peanut butter to a large microwave-safe bowl. Microwave for around 1 minute.
Stir melted butter and peanut butter together, using a fork, until smooth.
Fill the bowl with the powdered sugar and rice cereal. Mix gently until completely integrated.
Roll the mixture into some 40 1-inch balls using your hands. Place them on a baking sheet filled with wax paper and freeze for 15 minutes.
The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.
To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.
Put the chocolate chunks into a small, microwave-safe cup. Microwave 60-75 seconds, stopping every 30 seconds to test and stir.
Place the frozen balls one at a time in the molten chocolate, then use a fork to roll around to ensure even coating. Place back on a baking sheet covered with wax paper.
Add extra rice cereal to garnish while the chocolate is still soft. Chill the chocolate until it has set.
Serve and enjoy it!
Ingredients
- ½ cup salted butter softened
- 2 cups creamy peanut butter
- 3 cups powdered sugar
- 3 cups crispy rice cereal
- 2 cups chocolate chunks, for coating (I prefer dark chocolate)
Instructions
Add the butter and peanut butter to a large microwave-safe bowl. Microwave for around 1 minute.
Stir melted butter and peanut butter together, using a fork, until smooth.
Fill the bowl with the powdered sugar and rice cereal. Mix gently until completely integrated.
Roll the mixture into some 40 1-inch balls using your hands. Place them on a baking sheet filled with wax paper and freeze for 15 minutes.
The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.
To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.
Put the chocolate chunks into a small, microwave-safe cup. Microwave 60-75 seconds, stopping every 30 seconds to test and stir.
Place the frozen balls one at a time in the molten chocolate, then use a fork to roll around to ensure even coating. Place back on a baking sheet covered with wax paper.
Add extra rice cereal to garnish while the chocolate is still soft. Chill the chocolate until it has set.
Serve and enjoy it!
