Peanut butter balls are as deadly as the name sounds - even if you don't have a peanut allergy. I stumbled upon them one Christmas when an overzealous sales representative brought in some sweet treats to boost our ever-swaggering moral. Now they've became a staple in my home and workplace in order to ensure the silly season doesn't get a hold of us. The crisp chocolate coating resembling a rich truffle with a sweet, crunchy and nutty centre that doesn't disappoint. One problem. The moreish factor.
Preparation time: 1 hour
Refrigeration time: 45 minutes
Ingredients: 1 1/2 cups of icing sugar
1 1/2 cups of peanut butter
1/2 cup of melted butter
1 tsp of vanilla extract
3 cups of puffed rice breakfast cereal
200 grams of melted cooking chocolate
Sweet cocoa or icing sugar for dusting
In a large bowl combine icing sugar, peanut butter, melted butter, vanilla extract and puffed rice. Mix well. Refrigerate for 45 minutes or until firm enough to work into balls. Melt cooking chocolate in a bowl resting above slowly simmering water, stir intermittently to avoid the burning the chocolate whilst maintaining its lustre. Take rolled balls of chilled mixture and coat in chocolate using a toothpick.
Serve with a dusting of sweet cocoa or icing sugar.