With Lauren going back to Richmond this afternoon (sniff), it was time to fulfill my promise of making the peanut butter balls she's been craving. We mixed, rolled,
Notes: We used this recipe with very little tweaking.
- The cereal was mixed in by hand (literally--a gloved hand was gentler than a spoon).
- The balls should be chilled for more than the required hour before dipping. Ours flattened a bit today as we tapped off the excess chocolate, I think because they weren't cold enough.
- We used chocolate chips (milk and semi-sweet) rather than chopping bars. All semi-sweet would probably be fine. Twelve ounces is about 2 cups.
- The printed recipe lists a yield of 36 treats. They must be huge! With a #60 scoop, we made 85.
- There has been melted chocolate left over both times I've made these. When there is excess, I usually coat cashews or peanuts with it, but they've never been popular. Instead, today I stirred in as much crispy rice cereal as possible and spread it on wax paper before chilling. I just offered samples, and am confident the rest will be easy to dispose of. ;-)
- The cookies last in the fridge for ages without spoiling, but the cereal will lose its crispiness over time.
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