Makes about 24
- Baking sheet
- Medium saucepan
- Medium metal mixing bowl
- Parchment paper or waxed paper
- Wooden spoon
- Measuring cups, measuring spoons
- Fork, spoon
- Kitchen scales, if measuring chocolate
- Cutting knife and cutting board, if chopping chocolate
- Oven mitts
- 1¼ cups peanut butter
- ²/3 cup honey
- ²/3 cup instant skim milk powder
- ²/3 cup rice crisp cereal
- 1 cup semi-sweet chocolate chips or 6 oz dark chocolate, chopped into small bits
- 1 tsp butter or coconut oil
1. Combine peanut butter, honey and milk powder until well blended. Mix in rice cereal.
2. Line a baking sheet with parchment paper or waxed paper.
3. Break off small bits of dough and roll into balls about 1½ inches wide. Place them on the baking sheet and put them in the fridge while you melt the chocolate.
4. Put a couple of inches of water in the saucepan and put it on the stove on medium heat. Bring to boil then turn down to a bare simmer.
5. Put chocolate chips or broken up chocolate into a metal bowl that will fit on top of the saucepan, over but not resting in the simmering water. Add 1 tsp. butter or coconut oil to the chocolate to thin it a bit.
6. Stir as the chocolate melts. Once it’s all melted and smooth, remove metal bowl from saucepan, using oven mitts.
7. Take the peanut butter balls out of the fridge and use a spoon to roll each one in the melted chocolate, one by one. Lift with a fork and let the extra chocolate drip off, then return each peanut butter ball to the baking sheet.
8. Put the baking sheet back in the fridge for about half an hour until the chocolate sets. Eat! Store leftovers in single layer in a covered container in the fridge.