Today was one of those days that seemed to never end, and then when it did relief flooded in and the sunshine was still beaming. I love where I live, surrounded by water and running paths galore. Running after school in the sunshine felt so good. Amazing what a little bit of sun and warmth can do for you. On the plus side too, spring break is just a few weeks away!
Back inside, there’s been some serious use of rice krispies going on in the blogging world these days…and I’ve been seriously tempted. Hot cocoa marshmallow rice krispies, better than crack brownies, marshmallow crunch brownie bars…what’s that? You have a recipe for me too? Perfect, add it to the “to make” list!
If it’s not rice krispies then usually it’s chocolate, and if it’s not chocolate then it’s definitely peanut butter that my go-to baking blogs are featuring. So why not roll all of the good things of life into 1 packed dessert.
I decided to do just that and made these peanut butter rice krispy treats, dipped them in melted chocolate, placed the treats in the fridge to cool and harden, lost all will power…and devoured them.
Quick to make, no baking required and a combination to die for. Success.
Peanut Butter Balls
Adapted from Tablespoon
1 cup semi-sweet milk chocolate chips 2 tbsp water
1 cup peanut butter 1/2 cup icing sugar
1/2 cup corn syrup 2 cups Rice Krispies cereal
Line cookie sheet with waxed paper.
In a saucepan, heat chocolate chips and water over medium heat, stirring constantly, until mixture is smooth. Set aside to cool.
In a medium bowl, combine the peanut butter, icing sugar and corn syrup until well blended. Stir in the rice krispies until evenly coated.
Roll the mixture into individual balls, place the balls on the cookie sheet and press slightly so the bottoms of the balls are flat.
Spoon cooled chocolate onto each ball.
Refrigerate for 30 minutes or until firm. Store in covered container in refrigerator.