Monday, September 30, 2013

Double Dipped Rice Krispies Buckeyes

When it comes to baking, utilize your resources.  We had a box of Rice Krispies in the cupboard just lying around and we decided to not let them go to waste.  And from here the true creativity begins.  Instead of normal old (but still delicious) Rice Krispy Treats, we chose to combine two classics: Rice Krispies and Peanut Butter Buckeyes.  And ta-da! Double Dipped Rice Krispies Buckeyes.  Normal buckeyes are rich and you can only eat a couple at a time.  With the krispy rice in the beginning, these bite-sized treats take on a whole new dimension.  And become that more irresistible in the process.

The Double Dipped Rice Krispies Buckeyes require peanut butter, powdered sugar, vanilla extract, butter, rice krispies, semi sweet chocolate and paraffin wax.

Start by emptying one 18 ounce jar of peanut butter into a large bowl. Mix with 1/2 cup of softened butter. Add in a tablespoon of vanilla extract.

Mix in one pound of powdered sugar. 

Slowly add in 2 cups of rice krispies treats.  If you want more crunch add in more of the cereal. 

 Roll the mix into 1 inch balls.  Place onto a cookie sheet and then into the refrigerator for 10-15 minutes. 

Ashley's Tip: Rub butter onto your hands in order to prevent massive amounts of peanut butter sticking to your hands. 

While the peanut butter mix is in the refrigerator, heat the entire bag of semi sweet chocolate on medium heat in a small sauce pan.  Add 3-4 oz of paraffin wax.  Keep stirring to avoid overheating the chocolate.

Use tooth picks to dip the peanut butter balls.  Then place onto a cookie sheet.  To save on toothpicks pull them out after a couple of minutes and reuse them.

Aubree's Note: To add more chocolate flavor dip them twice. Wait for the chocolate to harden the first time before dipping them again.

These are still pretty rich so beware, however the recipe makes lots so be sure to share!


1 18oz jar of peanut butter
1/2 cup of softened butter
1 tablespoon vanilla extract
1 lb powdered sugar
2 cups rice krispies
1 bag semi sweet chocolate
3-4 ounces of paraffin wax

Beat peanut butter, butter, and vanilla extract in a large bowl.
Add powdered sugar and then slowly add in rice krispies.
Roll into balls and refrigerate for 10-15 minutes.
Melt chocolate and paraffin wax in a small sauce pan over medium heat.
Dip the peanut butter balls into the chocolate and let harden on a cookie sheet.
Dip a second time.

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