Ingredients:

  • 1 cup (250g) creamy natural peanut butter
  • 1/2 cup (60g) organic powdered sugar, sifted
  • 2 cups (60g) toasted puffed rice cereal
  • 2 tbsp (28g) unsalted butter, softened
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (250g) dark chocolate chips
  • 1 tbsp (15ml) virgin coconut oil

Instructions:

  1. Cream the base. Combine the 250g of peanut butter and 28g of softened butter in a bowl. Note: Stir until the mixture looks like a thick, unified paste.
  2. Incorporate the sweeteners. Add the 60g of sifted powdered sugar, sea salt, and 1 tsp of vanilla. Note: The mixture should start to pull away from the sides of the bowl.
  3. Fold the crunch. Gently stir in the 60g of puffed rice cereal. Stop as soon as the cereal is coated to avoid breaking the puffs.
  4. Portion the dough. Use a scoop to create 24 balls. Note: Roll them quickly between your palms; the heat from your hands can melt the butter base.
  5. Initial chill. Place the balls on the prepared tray and freeze for 15 minutes. Wait until they feel firm to the touch before moving to the next step.
  6. Melt the chocolate. Combine 250g of dark chocolate chips and 15ml of coconut oil in a microwave safe bowl. Note: Heat in 20 second bursts to avoid burning the chocolate.
  7. The dipping process. Lower one chilled ball into the chocolate using a fork. Lift and tap the fork against the bowl to remove the excess coating.
  8. The final set. Place back on the parchment and refrigerate for 5 minutes until the shell is matte and hard.