Tag: crisped rice

Dessert: Sweet & Salty Peanut Butter Bites

Source: https://www.tasteofhome.com/recipes/sweet-salty-peanut-butter-bites/

I opted to try something different for this recipe, so I made these! They’re very easy to make and require very little effort and prep time.

I apologize in advance, I had to use my DSLR camera for these pictures instead of my phone, so the pictures might look a bit off.

The first think you’ll need to do is freeze 1/2 cup of semi-sweet morsels and 4 peanut butter cups.

The freezing will help when it comes to cutting the peanut butter cups into…pieces. As for the morsels, not really sure.

Set those two ingredients in the freezer and get the other ingredients ready. You’ll need the following:

  • creamy peanut butter
  • granulated sugar
  • light corn syrup
  • salt
  • crisped rice cereal
  • emotionally broken pretzels
If you’re wondering, yes, that is 4 cups of crisped rice cereal.

In a saucepan, combine the peanut butter, granulated sugar, light corn syrup, and salt.

You’ll see why later I would not recommend using this style of pot.

You’ll need a bit of time to stir this up. This felt like it took about 15 minutes, but I didn’t properly time it.

Finally, it’s ready.

After the mixture is easy to stir, remove it from heat, and add the crisped rice cereal and the emotionally broken pretzels.

This is why I regretted using this pot.

Somehow, you have to mix all this up, which was a lot more difficult than I thought it would be. You’d need something much larger to make this recipe.

One sore arm and nearly broken mixing spoon later…

While this is setting, pull the peanut butter cups out of the freezer and chop them up.

Resist the urge to eat any of the pieces.

Once all chopped up, add it to the pot along with the semi-sweet chocolate chips.

Not sure if the mixing spoon can handle another round…

Mix all this stuff up again, but I’d recommend something that isn’t plastic for the mixing.

I’m honestly surprised my plastic mixing spoon lived another day after this.

Next, we’re going to line some cookie sheets with wax paper. Instead of making small bites, we’re going to make large bites, using our trusty 1.5tbsp cookie scoop.

I love this thing!

Using your cookie scoop, scoop large balls and put them on your cookie sheets.

For reference, these things are the size of golf balls.
…and look worse than golf balls.
Tasty…

Overall, this is a pretty fun recipe that can be made on impulse with little prep time required. The only things you might need to get are the peanut butter cups, pretzels for breaking, and the light corn syrup, along with the crisped rice cereal.

If I was to do anything differently, I’d use a larger pot so it was easier to mix everything up. Also, I’d definitely use the 1tbsp cookie scoop next time, as these were way too big to be considered a “bite”.

Ingredients:

  • 1/2 cup semisweet chocolate chips
  • 4 peanut butter cups (3/4 ounce each), chopped
  • 1-1/3 cups creamy peanut butter
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 4 cups crisped rice cereal
  • 1 cup broken pretzels

Directions:

  1. Place your bowl of semi-sweet morsels in the freezer, along with the peanut butter cups. Leave them in there for a minimum of 15 minutes.
  2. Prepare a saucepan with the peanut butter, sugar, light corn syrup, and salt. Cook everything on low heat until everything is combined. This might take some time.
  3. After everything is combined, remove the pot from heat.
  4. Cut up the peanut butter cups and add to the pot with the semi-sweet morsels. Combine everything together.
  5. Line two cookie sheets with wax paper.
  6. Using your scoop, place the balls on the cookie sheets, and let them sit for about 30 minutes.
  7. Enjoy!

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