Michelle’s Chocolate Rice Krispy Peanut Butter Bon Bons
These look like the fanciest of bon bons, particularly when dolled up with a little colored icing after they are dipped in chocolate. The little paper cups make them look like a great deal of effort was expended. And they taste special too. Instead, this is a recipe to be easily done with children. Keep a damp towel ready to wiping off chocolate and make everyone wear aprons and have some fun.
My friend Cathy Nutatis passed this family recipe on, written on a piece of paper decorated with cats.
Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree
1 stick butter
3 cups crunchy peanut butter
1/4 to 1/2 cup crunchy peanut butter (optional)
1 pound powdered (confectioners') sugar
3 cups Rice Krispies
2 to 3 cups semisweet chocolate chips or coating chocolate
Cream together the butter, 3 cups peanut butter and powdered sugar in a large bowl. Add the Rice Krispies. Blend mixture with hands and divide into 1-inch balls, adding a little more peanut butter if the mixture feels too dry. Place balls on a piece of waxed or parchment paper spread on a flat pan. Move to the freezer until firm enough to jab with a toothpick. Remove from the freezer.
Put a rack over waxed paper or parchment paper (to catch the drips).
Melt the chocolate. (I use a heat-proof glass measuring cup and melt one cup at a time on low heat in the microwave, repeating as necessary.) Stab the peanut butter balls with a toothpick or fork, or use your hands if necessary, and dip into the melted chocolate. If the chocolate starts to stiffen, remelt and put the cup in a bowl of hot water to keep warm enough for dipping. Move the balls to a sheet of waxed or parchment paper on a flat pan. Refrigerate and put in decorative cups before serving. (They may be iced with decorative colored icing mix if desired.)