Peanut butter here, peanut butter there, peanut butter everywhere... same with nuts, they are in all kinds of baking projects, especially during the holidays. When you are dealing with food allergies, specifically peanuts and tree nuts, this becomes a bit of a nightmare... it also makes me miss eating peanut butter treats!
That is why we created an alternate version of an old favorite. This chocolate covered, crispy, creamy treat is great for cookie swaps, cookie trays, homemade gifts and of course, to simply eat!
We used SunButter® because it is our favorite brand of sunflower butter. This will also work with peanut butter and most nut butters, just be sure whatever you use is on the thinner side or the mixture might be more crumbly and harder to form into balls.
2 cups sunflower butter, we used a 16 oz jar of SunButter®
1/2 cup butter, melted and slightly cooled
2 tsp vanilla
3 cups crispy rice cereal
3 cups powdered sugar
Melting chocolate, we used CANDIQUIK
Mini chocolate chips, sprinkles or crispy rice cereal, optional
Directions:
1. Place sunflower butter, melted butter and vanilla in a mixing bowl. Mix until combined.
2. Add powdered sugar and mix well.
3. Gently mix in crispy rice cereal, being careful not to crush the rice cereal. Note - this mixture will be a little dry/crumbly and you might need to finish up by mixing with your hands.
4. Press together and form into 1 - 1-1/2 inch balls, firmly packed.
5. Place on a cookie sheet and place in refrigerator until firm - this will make them easier to dip.
6. Melt chocolate according to package directions. If the chocolate starts to harden, reheat it in 15 second intervals.
7. Dip each sunflower butter ball in the chocolate and place on parchment lined cookie sheets. You can leave these as is or top with mini chocolate chips, sprinkles or crispy rice cereal. Set aside until chocolate hardens.
8. Enjoy or store in an airtight container until ready to serve.
