Words and recipe by: Jordie Karlinksi
Craving peanut butter cups? These will do the trick!
Everything about them is so satisfying! The rice chex mix cereal give them a nice airy-crunch, and of course the peanut butter-chocolate combo is a classic.
I make these more than you should know…and as a matter of fact, I’m eating one as I write, right now.
oops.
But that is just because they are so delicious and are sure to satisfy any sweet craving!
You can bring these bad boys to parties, or I like to bring a few on a long hike, or camping trip so I can reward myself for hiking all day long. The more you move the more you can eat, right? I like to think so.
I like to use semi-sweet chocolate chips because they’re not too sweet. But surely you can use milk chocolate chips for a sweeter & richer flavor.
Dunk that bad boy.
Ingredients (visit thefitnut.com for printable version)
- 5 T. butter, melted
- ½ cup almond meal (or finely ground raw almonds)
- 1 cup organic peanut butter (crunchy or creamy)
- 1¼ cup Rice Chex Mix Cereal
- 1¼ cup powdered sugar
- 12 oz. bag of semi-sweet chocolate chips (or milk chocolate)
Instructions
- In a medium bowl, mix together the melted butter, almond meal, peanut butter, Rice Chex Mix, and powdered sugar. If the peanut butter is hard, nuke it in the microwave for 30 seconds to soften up.
- When you have mixed everything together, form small balls with the peanut butter mixture using your hands. Place the balls on a plate and set in the refrigerator to harden up, about 30 minutes- 1 hour.
- Place a cooling rack over a baking sheet covered in wax paper (easy clean up!)
- Melt the chocolate chips in a double boiler, or in the microwave in 30 second increments.
- To coat the peanut butter balls, drop one ball at a time into the melted chocolate, and with two spoons cover each ball completely with chocolate.
- Set the chocolate covered balls on the cooling rack to allow for the extra chocolate to drip off.
- Once all the balls are covered in chocolate, stick them back in the refrigerator to completely firm up, 30 minutes-1hour.
- Always store in the fridge so chocolate does not melt.
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