It was one of those weekends where a full salt shaker landed in my bowl of cookie dough, tainting the whole batch; the peppermint brownies I left in the oven for almost an hour still came out wet and under-baked; and my brother started a fire in the kitchen.
(No worries: thank God, nothing was damaged but my ego! :))
I had big plans to finish all my Christmas baking over the weekend, but needless to say, that didn’t exactly happen! Instead I was busy cleaning the kitchen and brainstorming ways to salvage my sad collection of sweets.
My weekend baking efforts were kind of a disaster, but I can’t complain too much…because this only means I get to do more holiday baking! :)
When all else fails, I turn to truffles.
I’ve already shared a few of my faves, but today’s recipe is my absolute favorite in the truffle category. And I’m not the only one who feels that way! I have to bury these babies in the freezer beneath all the frozen vegetables and unidentified leftovers to keep everyone else from hijacking them. They rarely make it to Christmas, no matter how many I make.
These truffles are crispy, crunchy, sweet, and peanut buttery. A mixture of powdered sugar and peanut butter dipped in melted chocolate, they almost resemble my much-loved favorite snack, Puppy Chow.
Need I say more?
I was introduced to this recipe several years ago by one of the sweet girls I used to babysit. As soon as I walked in the door, she insisted I had to try one of the yummy Christmas treats she’d made with her mom that day because it was the best thing ever.
Her description did not disappoint. She was totally right!
These truffles are the best.
Crunchy peanut butter isn’t usually something I keep in the pantry, but it adds an interesting texture to these, so I always buy a container at Christmastime. If you’d rather not brave the subzero temps and lace up your winter boots, creamy is fine, too. These truffles are pretty low-maintenance and easy to throw together with ingredients you’ve already got.
With T-9 days till Christmas and a few salty cookies and doughy brownies already in the trash, I’m taking the easier, no-fail route and making these instead. I should have just started with them in the first place and avoided the hassle that was my weekend!
May your baking endeavors be less disastrous than mine! :)
- 1/2 cup butter (1 stick), melted
- 2 cups crunchy peanut butter
- 1 1/2 cups powdered sugar
- 3 cups Rice Krispies cereal
- 20 oz. chocolate almond bark
- In a large bowl, combine melted butter with peanut butter. Add powdered sugar; mix until smooth. Fold in Rice Krispies until evenly mixed.
- Roll mixture into one-inch balls and refrigerate an hour to harden, or, alternatively, freeze a few minutes.
- In a tall, microwave-safe container, melt almond bark in the microwave according to package directions, or for 60 seconds and at 15-second intervals until melted.
- Prepare a sheet of waxed paper for finished truffles.
- Using a fork, dip peanut butter balls into melted almond bark, shaking off excess chocolate.
- Place on waxed paper to harden.
- Keep in a sealed container at room temperature or in the refrigerator for up to two weeks, or freeze for up to two months.
Total Fat: 8.6 g
Cholesterol: 4.5 mg
Sodium: 57.4 mg
Potassium: 1.8 mg
Total Carbs: 11.7 g
Dietary Fiber: .8 g
Sugars: 9.6 g
Protein: 2.7 g