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Crunchy Peanut Butter Balls

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Chocolate covered peanut butter ball with rice crispies

Rate this recipe 4/5 (5 Votes)

Ingredients

  • 3/4 cup of smooth peanut butter
  • 3 tbsp of softened butter
  • 1 cup icing sugar
  • 1/2 cup of graham crumbs
  • 1 package of semi-sweet chocolate(8 squares) melted
  • 2 cups of rice crispies

Details

Level of difficulty Average
Preparation time 30mins
 Cost Average budget

Preparation

Step 1

Mix peanut butter & butter then add graham crumbs icing sugar & rice crispies. Mix well.

Step 2

Roll mixture into balls ( makes about 25-30 balls).
Melt chocolate in microwave safe bowl about 2 mins. Stirring halfway.

Step 3

Dip & roll balls to coat in chocolate then place chocolate covered balls on a tray lined with parchment paper & place in fridge for about an hour.

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Very messy. Wet hands slightly while rolling peanut butter mixture. It helps to keep the mixture from sticking to your hands.

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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