This is a new treat for me, and the direct result of messing up a new buckeye recipe. Hallelujah for happy accidents, however, because these are like joy rolled into a ball and popped in your mouth. These need some refrigeration time after each of two steps, so plan ahead if you want to take these to a gathering. I understand if you don’t share, however. I don’t think I’m sharing mine with anyone but you guys.
Line two cookie sheets in wax paper and pop in the fridge.
- 1/2 C. butter
- 2 C. peanut butter
- 2 C. powdered sugar
- 1 C. granulated sugar
- 2 C. crisp rice cereal
- 1/2 C. crunchy nugget cereal (like Grape Nutsâ„¢)
- Coarse salt, e.g. Kosher or sea
- 1 11 oz bag semi-sweet chocolate chips
- In a medium sized sauce pan, melt peanut butter and butter over medium low heat. Stir frequently until smooth.
- Meanwhile, mix cereals and sugars in a big bowl, sprinkle in just a pinch of coarse salt
- Pour peanut butter mixture over cereal mixture and mix with a wooden spoon or sturdy spatula.
- Give up on the spoon and mix it with your hands.
- Wash your hands, dry completely and dust hands with powdered sugar.
- Roll peanut butter mix into 1 inch balls and place on chilled cookie sheets. When sheets are full, lay another piece of wax paper on top gently.
- Place cookie sheets in the fridge for at least 4 hours (good) or overnight (best.)
- Later, or the next day, use a double boiler (or improvise with a sauce pan over a stock pot) to melt chocolate chips until smooth. Keep over the hot water as you dunk your balls so the chocolate doesn’t harden.
- Use a teaspoon to dunk each ball in chocolate and then place back on cookie sheets.
- When each sheet is filled, sprinkle 5-6 grains of salt on the top of each ball.
- Pop the sheets back in the fridge until chocolate sets up, at least a couple of hours.
I highly recommend sampling the peanut butter mix before you dunk, it’s delicious. It’s all delicious.