It is time again for Mini Chef Mondays! If you are here for the first time, Mini Chef Mondays is my chance to share a recipe I’ve made with my kids each week. I hope you’ll link up with us this week! (See more information at the bottom of this post.) Last week we shared a delicious Cream Cheese Bear Claws, a fun breakfast treat. This week Wesley and I made these easy Chocolate Covered Peanut Butter Balls with Rice Krispies.
Wesley had gotten over being sick and was itching to do something, anything after being stuck on the couch. I love making candies like this with him because it is fairly quick but gives him plenty of opportunities to help. Wes always loves the baking cups so I simple separate them for him and he adds them to the mini muffin pan. This is a great opportunity for counting and Wes started doing it before even being prompted.
With only a few ingredients in this recipe, Wesley made quick work of adding all the ingredients to our mixing bowl.
While the original recipe doesn’t call for it, I like to decorate candies like this for the holidays. We went with red and green M&Ms but some sprinkles would work just as well. It was my job to add the chocolate while Wes added an M&M on top.
These turned out so good and are a great alternative to a traditional peanut butter cup. Keep in mind that there is no chocolate on the bottom so you’ll want to keep these refrigerated so the bottoms stay firm. We used creamy peanut butter but you can also use crunchy.
- 1 cup creamy (or crunchy) peanut butter
- ¼ cup butter, softened
- 1 cup powdered sugar
- 2 cups Kellogg's® Rice Krispies® cereal
- 1½ cups milk chocolate chips
- 1 tablespoon vegetable oil
- 40 M&M chocolate candies (or sprinkles)
- Beat peanut butter, butter and sugar with mixer until well combined.
- Fold in KELLOGG'S RICE KRISPIES cereal, mixing well.
- Using a small cookie scoop, drop peanut butter mixture into mini baking liners. (For a more rounded look, shape into balls.)
- Melt chocolate and oil in microwave, stirring every 30 seconds. (Be careful not to over cook/burn the chocolate).
- Spoon 1 teaspoon melted chocolate over each peanut butter mound.
- Top with chocolate candy.
- Refrigerate until firm.
- Store in airtight container in refrigerator.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Christmas Tree Holiday Brownies // Courtney’s Sweets
- Applesauce Cinnamon Ornaments // Momma Lew
- Chocolate Covered Peanut Butter Balls // Baby Loving Mama
- Christmas Inspired Rice Krispie Treats // We’re Parents
- Creamy & Crunchy Chicken Crescents // Frugal Novice
- Asian Pork Belly Bean Soup Recipe // Eating Richly
- Grinch Green Hot Chocolate // Giggles, Gobbles and Gulps
- Pizza Burger Sliders // Step Stool Chef
- Cheese Blintzes with Strawberry Sauce Like Your Grandmother Made // Vegging at the Shore
- Gourmet Potatoes // Mom’s Messy Miracles
- Gingerbread Pancakes // O’Boy! Organic
- Hanukkah Gelt Cookies! // Can’t Google Everything