Ingredients:

  • 1.5 cups (375g) creamy peanut butter
  • 0.5 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (30g) crisp rice cereal
  • 0.25 tsp (1.5g) sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 tbsp (14g) coconut oil

Instructions:

  1. Cream together softened butter and creamy peanut butter in a large bowl until smooth. Gradually incorporate powdered sugar and vanilla extract until a stiff, play-dough-like dough forms. Fold in the crisp rice cereal by hand.
  2. Using a small cookie scoop, portion the dough into 1-inch rounds. Roll between palms until smooth and place on a parchment-lined baking sheet. Freeze for at least 30 minutes to ensure structural integrity during dipping.
  3. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals. Use a fork to submerge each chilled ball into the chocolate, tap off excess, and return to the parchment paper.
  4. Allow the chocolate to set at room temperature for 15 minutes, then refrigerate for an additional 15 minutes to achieve the signature chocolate snap.