Nut Butter and Chocolate Chip Rice Krispies Balls
1 January 2009
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I found this recipe in the December issue of O Magazine — that would be Oprah you prurients!
Anyway, it took me less than 10 minutes to prepare these for a potluck the other night and they were oohed and aahed over by many. The recipe calls for chunky peanut butter but since Lucy finished the last of that, I used smooth almond butter instead and that worked fine.
2 (1.4 oz.) chocolate-covered toffee candy bars
2 cups Rice Krispies
1/2 cup chunky peanut butter (or other nut butter)
16 regular-sized marshmallows
1/4 cup mini semi-sweet chocolate chips
vegetable oil (I used olive)
Leaving candy bars in wrappers or in a ziplock bag, use a rolling pin to crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.
Place nut butter in medium-size microwave-safe bowl; nuke on high until hot, about 45 seconds. Add marshmallows and microwave on high until softened, about 30 seconds (you could also use a saucepan, doesn’t matter).
Time is of the essence so stir the mixture into the Rice Krispies tout de suite until evenly coated. Add crushed candy bars and chocolate chips. Stir until combined. Coat your hands with oil and shape mixture into spheres the size of golf balls. The balls will keep up to one week at room temperature. Makes about 16.
Enjoy. See Daniel demonstrating in the photo above.
Tags: dessert, O Magazine, potluck, rice krispies treats
