Chocolate-covered Peanut Butter Crisps

Never in a million years would I have attempted to make something sweet like this...but as you know, you must try those very behaviors you believe you cannot do.  My recent effort at candy-making was not as unpleasant as I thought.  Though a bit messy, the process was not so difficult or time-consuming.  However, the yield was smaller as compared to other sweets I prepare, so this might be something you do when the occasion is special.

Bottom line?  These candies are nothing more than a mix of sweetened peanut butter and rice cereal dipped in melted chocolate and adorned with whatever sprinkles you have.  Think you want to give it a try?  C'mon, I'll walk you through the steps!

Notes

1.  I am no authority on chocolate tempering, but I do know that if chocolate is tempered, the chocolate molecules align in such a way to produce a smooth and glossy look to candy and provide a  snap when bitten. That sounds appealing!

2.  I read about the 'seeding method" of tempering chocolate here.  This article helped me to understand that I didn't need to use a thermometer to reach the precise temperature that tempered chocolate must be and remain.  I would recommend that you take a look at it.

3. I believe you have some 'wiggle room' in this whole melting process.  Confession:  I did not use a water bath to melt my chocolate; rather, I microwaved in short spurts of time (more later).

4.  I used a toothpick to assist in covering the peanut butter crisps.  Using a fork was cumbersome for me.  But, inexpensive dipping tools abound, like this one for example.  Note to self:  Make a purchase.

5.  There were some hours between the time the peanut butter crisps were chilling and when the chocolate-dipping began.  So don't worry... there is time to accomplish other tasks while waiting on the crisps to firm up.

Chocolate-covered Peanut Butter Crisps
(mentor recipe here)
Yield: around 30, depending on size

For the peanut butter crisps:

1/4 cup butter ( I used salted)
1 and 1/4 cups confectioner's sugar
1 and 1/2 cups crispy rice cereal
1 cup smooth peanut butter (I used homemade)
1 tsp. vanilla extract

For the chocolate coat:

12 ounce bag of semi-sweet chocolate chips
2 tablespoons vegetable shortening

Directions

1.  Prepare a baking sheet with parchment paper.

2.  In a saucepan, melt the butter over medium heat.  Add the vanilla and peanut butter.  Cook until peanut butter melts.

3.  Into a large bowl, measure the sugar and the rice cereal and pour this this over the peanut butter mixture.  Mix until uniform.

4.  Take teaspoon-sized amounts of the mixture and roll between your palms to make balls.  If the mixture is very sticky, wet your hands with water first.

5.  Place the peanut butter balls onto the prepared baking sheet.  Note:  If room is scant in your refrigerator, you can lay the balls on a dinner plate (maybe lightly sprayed with vegetable oil).  They can be nearly touching here as they're just going to firm up.

6.  Place baking sheet/plate into the refrigerator for a couple hours.

7.  When ready to coat, place the chocolate chips and the vegetable oil in a microwave safe bowl.  Microwave for 30 seconds and remove bowl.  Stir.  Try another 30 second interval.  Remove the bowl and stir.  It's good to melt the remaining chocolate while stirring rather than microwaving too much and scorching the chocolate. Maybe try a 15-second interval.

8.  When your stirring has melted all the chocolate, you are ready to proceed!

9.  Remove the peanut butter balls from the refrigerator.  Prepare your set-up:  Have the baking sheet, melted chocolate, some paper towels, a fork, a spoon, a toothpick, (maybe you have those fancy chocolate-dipping utensils) ready.

10.  Pick up one peanut butter ball.  Place it on the fork and dip it into the chocolate.  Maybe you will use the spoon to drizzle chocolate over the ball.  Maybe you will use a toothpick to spear the ball, set it into the chocolate and use the spoon to drizzle.  There is really no right or wrong way to coat each ball with chocolate.

11.  Be sure to let the excess drip off back into the bowl.  Set the coated ball down onto the parchment lined baking sheet.  Decorate and repeat with all the remaining balls.

12.  To set the chocolate, place the baking sheet/plate back into the refrigerator for an hour or so and then...Have at it!!!  Yummm....

13.  If necessary, leftover candies can be chilled in a covered container.  I totally understand the need to sample one (or more) each time you open the refrigerator door...they are tough to ignore :)