Thursday, September 15, 2011
Peanut Butter Craving! PB Cookies (GF and V) and PB Balls (GF and V)
There was a recipe in that book for peanut butter rice crispie balls. I loved them. More than just the really tasty snack, I loved getting my hands all sticky and then rolling the balls in the soft powdered sugar. I loved making a mess with my mom. And I still prefer to cook with my hands and a wooden spoon. I so very rarely get out the mixer, just because I love the sensory experience of baking. If you love a yummy treat and don't mind getting a little dirty in the kitchen, this is a great recipe. I sent it to school with Eli a couple weeks ago as a teacher snack, and they seemed to enjoy them.
PEANUT BUTTER RICE CRISPY BALLS
1 cup white sugar
1 cup corn syrup
1 t. vanilla
2 cup peanut butter
4 1/2 cups rice crispie cereal
Powdered sugar for rolling (in a large tupperware or ziplock)
Get all your ingredients ready and measured before starting. This one goes fast and you don't want them to cool too much before you are done rolling. Because of that, I also recommend making individual batches instead of doubling or tripling the recipe from the beginning.
In a saucepan, stir the sugar and syrup together and cook just until it comes to a boil. Let boil for 1 minute, remove from heat and quickly stir in vanilla and peanut butter and then the cereal. Being careful of the heat, roll tightly into bite-size balls. Roll in powdered sugar. Let cool and serve.
Keep in mind that the longer you boil the corn syrup mix, the crispier/crumblier the texture. They will be chewy if you only boil the mixture a short time. Also, keep them covered to prevent them from getting too crumbly.