Baking · Desserts

Crispy Peanut Butter Balls

I know I’ve posted this recipe before, but it’s just so stinkin good. And easy. And gluten free! I’m always looking for things I can feed to my Celiac sister and her kiddos. Three ingredients? Can’t beat that!

I melt a tablespoon of peanut butter in a baggie for about 10 seconds and snip the end to decorate. Also – don’t use generic, fat-free or low-fat peanut butter for this recipe. Since the peanut butter is pretty much the biggest ingredient – you want it to be high quality stuff.

 

Crispy Peanut Butter Balls

1 cup peanut butter
1 (7 ounce) jar marshmallow creme
1 1/2 cups crisp rice cereal (rice crispies)
1 1/2 cups milk chocolate chips (or semisweet)
4 teaspoons shortening

1. In a large bowl, combine the peanut butter and marshmallow creme. I like to nuke the creme for about 10 seconds. Makes it easier to stir.
2. Add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave for 1-2 minutes until chips are almost all melted. Stir to melt final few chips.
3. Roll cereal mixture into 1 inch balls, dip in chocolate. Place on waxed paper-lined pan. Refrigerate until set.

 

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