…dare ya to say that 10x
Normal people with normal jobs work Monday through Friday and have the weekends to enjoy time with friends and family. I, on the other hand, will never live that ‘normal’ life because I signed my life away to the hospitality industry—to restaurants, bakeries, hotels, and retail shops that never close, even on holidays. My days off are usually Tuesday and Wednesday, when no one is home to spend time with. On occasion, I look forward to the lazy mornings where I stay in my Victoria’ s Secret Pink Boyfriend pants all day long and talk to my KitchenAid mixer as if it were my friend. “First I need to cream the butter. Oh shoot darn it, forgot the vanilla. Just a tiny little splash for you. Okay I think that should be good. Now go back to work while I clean these dishes….” What a loser.
I also spend a good portion of these days planning my fairytale wedding via Pinterest and filing up virtual shopping carts on my favorite websites with things I want, but cannot afford. My favorite part, however, is catching up on my favorite blogs and gathering up inspiration for baking, organizing, and crafting. When I saw Jessica’s post for these ‘Crispy Chocolate Peanut Butter Cookie Dough Truffles,’ I stopped breathing. After I reread the title about 4 times, I started to scroll through her pictures and my heart began to race. I needed these little truffle balls in my life immediately. As much as my waistline hates me at the moment, I’m sure glad I gave these little guys a try—they have changed my life for the better! Thanks, Jessica! :)
Recipe by: How Sweet Eats
Yields: 50-60 balls, depending on size
2 cups creamy peanut butter
2 cups powdered sugar
6 tablespoons unsalted butter, softened
1 tablespoon vanilla extract
2/3 cup crisped rice cereal
2 1/2 – 3 cups milk chocolate chips
(1) In the bowl of an electric mixer, beat peanut butter and butter until creamy and smooth.
(2) Gradually add in vanilla extract and powdered sugar with the mixture on low, speeding up once it becomes more combined. At this point you should have a ‘cookie dough’ texture (depending on your brand of peanut butter you may need a little more sugar – add it 1-2 tablespoons at a time while mixing).
(4) Once combined, roll dough into balls and place on a parchment-covered baking sheet. Some of the balls will have crisped rice edges sticking out and some may be crumbly – that’s okay, just roll as smooth as you can occasionally squeezing the dough together if needed.
(5) Refrigerate for 60-90 minutes.
(7) Remove peanut butter balls from fridge and dip in chocolate, then place back on parchment.