Ingredients:

  • 1.5 cups creamy or extra crunchy peanut butter
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 2 cups crisp rice cereal
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 12 oz semi sweet or dark chocolate chips
  • 1 tablespoon refined coconut oil

Instructions:

  1. Combine 1.5 cups peanut butter and 0.5 cup softened butter in a large bowl. Mix until the mixture is completely smooth and pale.
  2. Stir in 1 teaspoon vanilla extract and 0.5 teaspoon fine sea salt. Note: Adding salt now ensures it dissolves evenly.
  3. Gradually add 3 cups sifted powdered sugar. Work it in until a stiff, dough like consistency forms.
  4. Gently stir in 2 cups crisp rice cereal. Use a folding motion until the cereal is evenly distributed without being pulverized.
  5. Roll the mixture into 1 inch balls (about 1 tablespoon each). Note: If the mixture is too soft, chill for 10 minutes first.
  6. Place the balls on a parchment lined tray and freeze for 20 minutes. They must be firm and cold to the touch.
  7. Combine 12 oz chocolate chips and 1 tablespoon coconut oil. Microwave in 30 second intervals, stirring until the chocolate is silky and flows like ribbons.
  8. Drop one ball into the chocolate, roll to coat, and lift with a fork. Tap the fork on the side of the bowl until the excess chocolate stops dripping.
  9. Return the coated balls to the tray. Chill in the refrigerator for at least 15 minutes until the shell is hard and matte.