Just like the shortbread recipe that I remember, another stand-by favorite during the holidays was Peanut Butter Balls. Similar to Buckeyes, these are peanut butter and rice crisp cereal balls coated in chocolate. Super easy to make and so addicting.
The recipe has been in my mom’s recipe box forever, but it hails from the back of a Rice Krispie box. These days, they are a little healthier using gluten-free and vegan ingredients, but delicious just the same. You honestly can’t taste the difference, and there are a few other modifications on the way.
Peanut Butter Balls
Makes a lot
Free of: dairy, eggs, gluten, soy, nuts, seeds, nightshades
1 heaping cup all-natural smooth or crunchy peanut butter (I use President’s Choice brand)
3 tablespoons nondairy margarine (I use soy-free Earth Balance)
1 cup icing sugar
2 cups (plus a little more) gluten-free brown rice crisp cereal (I use Nature’s Path Crispy Rice)
1 1/2 cups nondairy semi-sweet chocolate chips (I use Enjoy Life)
Put the peanut butter, nondairy margarine, and icing sugar in a mixing bowl. Beat on medium speed until well combined. Stir in the crisp rice cereal, careful not to crush it. Since natural peanut butter is a little runnier than conventional varieties, I tend to add a little more cereal until it binds nicely together.
Use a teaspoon to portion mixture on a cutting board or large plate lined with waxed paper. Use damp hands to shape into balls, and put in the freezer for about 20 minutes.
Nearing the end of the 20 minutes, melt the chocolate chips either in a double boiler or the microwave. Dip the peanut butter balls in the chocolate, then put back on the waxed paper. Freeze again until firm, then store in the fridge or freezer in an airtight container.