Ingredients:

  • 1.5 cups (375g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1.5g) fine sea salt
  • 1.5 cups (45g) crispy rice cereal
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 tbsp (14g) refined coconut oil

Instructions:

  1. Mix 0.5 cup (115g) softened butter with 1.5 cups (375g) peanut butter until completely smooth and pale.
  2. Add 1 tsp (5ml) vanilla extract and 0.25 tsp (1.5g) fine sea salt to the mixture.
  3. Slowly add 3 cups (360g) powdered sugar into the bowl.
  4. Stir until a stiff, non sticky dough forms.
  5. Gently fold in 1.5 cups (45g) crispy rice cereal.
  6. Roll the dough into 1 inch balls and place on parchment.
  7. Refrigerate for 30 minutes until firm to the touch.
  8. Heat 2 cups (340g) chocolate chips and 1 tbsp (14g) coconut oil in 30 second bursts.
  9. Use a fork to submerge each ball, tapping off the excess.
  10. Place back on parchment and let sit until the chocolate is matte and hard.