Recipe: Chocolate Peanut Butter Balls


This is one of my favorite cookies from my childhood. I remember my mom making these and sneaking into the freezer all Christmas long to snag these crunchy, chocolaty treats. Mind you these are not healthy by any stretch, but they are surely comforting during a cold and, in Davis’ case, ridiculously wet winter . . . and they don’t involve any baking whatsoever!

Servings: 1 ball (Makes about 50)
Time: About 30 minutes active; 2 hours 30 minutes total

1/2 cup butter (I used Earth Balance)
1 16 ounce jar of chunky peanut butter
1/2 teaspoon salt
1 teaspoon real vanilla extract
3-4 cups powdered sugar
3 cups Rice Krispies
12–18 ounces chocolate chips

1. Put the butter, peanut butter and salt in a big microwave bowl. Melt for one minute, stopping to stir every 20 seconds, until melted. Mix together and then add the vanilla extract and mix again.

2. Add 3 cups powdered sugar and Rice Krispies and mix thoroughly. The dough may get tough to stir, but in the end you want a consistency that will hold together firmly. If it’s too soft, add more powdered sugar. If it’s too hard, add small bits of milk.

3. Roll into 1″ balls and place on a baking sheet lined with foil and sprayed with cooking spray. Put in the freezer for one hour until hard.

4. Meanwhile, create a double boiler by putting a few inches of water in a pot set over medium heat. Place a second pot that fits into the first, but not so it touches the water. When the water boils, turn to low and keep it simmering. Add the chocolate chips to the top pot and stir occasionally until fully melted and shiny.

5. When balls are hard, dip each of them into the melted chocolate and coat all sides. Place back on the baking sheet and repeat with all the balls. Put back in the freezer at least one hour, again, until hard. Enjoy!

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.