- 2 cups creamy peanut butter
- 8 tablespoons unsalted butter
- 2 cups powdered sugar, sifted, with no lumps
- 1 cup puffed rice cereal
- 3 cups dark chocolate chips
- Sea salt
In a microwave safe bowl melt the peanut butter and butter in 30 second increments, stirring in between.
Add powdered sugar and rice cereal to the peanut butter mixture and stir until well combined. Set aside.
Line a baking sheet with parchment paper. Set aside. Melt the chocolate chips in another microwave safe bowl in 30 second increments, stirring in between.
Use a mini ice cream scoop or tablespoon measure to form balls out of the peanut butter mixture. Use a fork to dip each ball into the melted chocolate, let excess chocolate drip off then place on baking sheet lined with If You Care Parchment Paper. Sprinkle a little sea salt on top while chocolate is still melted. Repeat until mixture is used up.
Place in the freezer for 15-20 minutes to set, or in the fridge for 1 hour. Store in an airtight container in the fridge for up to 10 days.