Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1.5 cups (45g) crispy rice cereal
  • 0.5 tsp vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 tbsp (15ml) coconut oil
  • 1 pinch sea salt flakes for topping

Instructions:

  1. In a large bowl, cream together the softened butter and peanut butter using an electric mixer on medium speed until the mixture is pale and fluffy.
  2. Gradually add the powdered sugar and vanilla extract. Mix until a stiff dough forms, then gently fold in the crispy rice cereal with a spatula until evenly distributed.
  3. Scoop 1 tablespoon of dough and roll into a 1-inch sphere. Place on a parchment-lined baking sheet and freeze for 20–30 minutes until firm.
  4. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until completely smooth and glossy.
  5. Using a fork or dipping tool, submerge each chilled ball into the chocolate. Tap off excess chocolate and return to the parchment paper.
  6. Top with sea salt while wet. Let sit at room temperature for 30 minutes or refrigerate for 15 minutes until the chocolate shell is firm.