Peanut Butter Balls

 

Peanut Butter Balls

2 C crunchy dark roasted peanut butter, room temperature (Santa Cruz organics/Fave brand) 
1/4 C (1/2 stick) butter (Miyoko’s Butter melted and cooled
1 1/2 C powdered sugar, or 3/4 C powdered Monkfruit Sweetener (see Note) 
pinch kosher salt
2 C brown rice crispies, such as Enviro Kidz
one 12-ounce bag (2 C) semi-sweet chocolate chips
1 C 60% cacao bittersweet chocolate
Maldon Sea Salt for garnish(optional)
 
Stir together the peanut butter, butter, powdered sugar, and kosher salt in a medium bowl.  (If separation has occurred in the peanut butter, remove excess oil.) Stir in rice crispies until well mixed. Set aside. Place chocolate chips in a double boiler or in a medium metal bowl. Set over a saucepan filled with simmering water. (If you don’t have a double boiler, be very careful to melt the chocolate over low heat. (2 quart is perfect) Let chocolate melt until smooth, about 10 minutes. Stir occasionally.
 
Line a baking sheet with waxed paper. Using a 1/8-cup measuring cup or a heaping tablespoon, measure portions of peanut butter mixture. Use the palms of your hands to make smooth balls. Prop the pan of melted chocolate at an angle, on some dishtowels, to make a deeper pool of chocolate in which to dip. Using a fork, dip balls into chocolate. (You will have a little extra chocolate, so dip some strawberries, cherries or bananas, if you so desire, or save for later use.) Gently shake off excess chocolate and place on prepared sheet. Let chocolate set, for up to 6 hours. Season with a little course salt (Maldon Sea Salt is great) before the chocolate has hardened, If the kitchen is warm, place tray in freezer for 5 minutes and chocolate will quickly harden. They will last at room temperature, covered, for up to one week.  
Note: Lakanto is the brand of Monkfruit Powdered Sugar that we use. It has zero calories, zero glycemic index and zero aftertaste.  It is a fruit that does not derive its sweetness from fructose and the body actually registers Monkfruit as an herb. If you are using Monkfruit sugar instead of confectioner’s sugar, add the butter ONLY if needed. 
Yield: About 24 balls