Search
Crispy Chocolate Peanut Butter Bites
share
Rate
(1)
I partnered with my friends at @IfYouCare_USA and @thefeedfeed to bring you this easy and delicious treat and I can't wait for you to try them. I'm obsessed. You'll be obsessed. Let's all just agree that we need these crispy, chocolatey, peanut buttery bites in our lives, mkay? You wanna know the good news? They're no bake AND easy clean up! Yes and YES. I use parchment paper in my everyday cooking/baking and I choose @IfYouCare_USA because of their quality products and their mission to reduce the amount of waste in our waste streams. Another win win! This parchment paper is perfect for letting these little bites rest before diving in and eating them all. Double tap if you're ready for this! #IfYouCare #feedfeed #sponsored -@lifeisbutadish

Details

Prep time 30mins
Cook time 5mins
Serves or Makes: 24
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).
Print recipe

Recipe

ingredients

  • 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

Method

  • Step 1

    In a microwave safe bowl melt the peanut butter and butter in 30 second increments, stirring in between.

  • Step 2

    Add powdered sugar and rice cereal to the peanut butter mixture and stir until well combined. Set aside.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.