No-bake peanut butter balls

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Instructions

  1. Cream Base Ingredients: In a large mixing bowl, beat the peanut butter and softened butter together until smooth and completely combined.

  2. Add Sugar & Flavor: Gradually mix in the powdered sugar and vanilla extract. The mixture will be thick and may be crumbly at first, but will come together as you mix.

  3. Incorporate Mix-Ins & Cereal: If using, fold in the Rice Krispies cereal and any other optional mix-ins (like chopped nuts or chocolate chips) until evenly distributed.

  4. Form the Balls: Use your hands or a small cookie scoop to roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper or wax paper.

  5. Chill: Refrigerate the balls for at least 30 minutes. This crucial step makes them much easier to dip and helps them hold their shape.

  6. Melt the Chocolate: Place the chocolate chips in a microwave-safe bowl. Heat in 20-30 second intervals, stirring well after each, until the chocolate is completely smooth and melted.

  7. Coat the Balls: Using a fork or dipping tool, dip each chilled peanut butter ball into the melted chocolate, ensuring it’s fully coated. Gently tap the fork on the side of the bowl to remove any excess chocolate. Return the ball to the parchment paper.

  8. Add Toppings (Optional): If desired, immediately sprinkle the dipped balls with a pinch of flaky sea salt, sprinkles, or chopped nuts before the chocolate sets.

  9. Set the Chocolate: Allow the chocolate to harden at room temperature (about 1-2 hours) or refrigerate the tray for 15-20 minutes for a faster set.

  10. Serve & Store: Once firm, enjoy! Store leftovers in an airtight container in the refrigerator for up to 2 weeks.

Chef’s Tips for Success

  • Consistency is Key: If your mixture is too dry and won’t hold together, you can add a teaspoon of milk or a little more peanut butter. If it’s too wet, add a bit more powdered sugar.

  • Smooth Dipping: For the thinnest, most professional-looking chocolate coating, consider adding a teaspoon of coconut oil to the chocolate chips when melting.

  • Double Boiler Method: You can also melt the chocolate using a double boiler on the stove for even more control.

  • Make Ahead: These are a great make-ahead dessert. They freeze beautifully for up to 3 months. Thaw in the refrigerator before serving.

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