Peanut Butter Balls (Naughty or Nice?)


Peanut Butter Balls (Naughty or Nice?)

2 C crunchy dark roasted peanut butter, room temperature

(Santa Cruz organics/Fave brand) 

1/4 C (1/2 stick) butter (Miyoko’s

 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 saladmaster

medium bowl. Set over a saucepan filled

with simmering water. 

(2 quart is perfect on lowest setting to melt the chocolate)

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


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