I use to love making these when I was a kid. Aw heck, I will be honest. I just liked dipping them in chocolate, or rather, eating spoonfuls of melted chocolate when my mom wasn't looking. Yeah, I was a little stinker back then... Not that a whole lot has changed since I reached adulthood. ;)
The real reason I am making these though, is because I got a new toy to play with. A chocolate melter pot. Hopefully this will solve the issue of overheating the chocolate and having it UN-Temper and never harden properly. (We always had to store these in the refrigerator when I was a kid, to keep the chocolate from getting soft and gooey) And I can think of no better use for Rice Krispies than this, aside from a large bowl doused with half & half for breakfast.
So come on over and join me in the fun, along with Snap, Crackle, & Pop!
Crispy Almond Butter Balls
8 oz (226 g) Unsalted butter
17.5 oz (496 g) (about 2 cups) Creamy Almond Butter
1 lb (453 g) Confectioners' sugar (a whole entire box of C & H Powdered Sugar)
2 oz (57 g) (about 2 rounded cups) Rice Krispies (or other toasted rice cereal; not puffed)
16 oz (453 g) Milk Chocolate for dipping (just like Reese's Peanut butter cups)
Place butter and peanut butter in the top of a double boiler/Bain Marie;
Stir until melted.
Work in half of the Confectioners' sugar.
Remove from the heat and fold in the remaining Confectioners' sugar.
Fold in the Rice Krispies.
Using a small spoon or scoop, scoop out 2 tsp of the filling and press it into a 1 inch ball.
When you are finished, you will have about 72-76 balls; Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Line the counter or a baking sheet with waxed paper, then place down a cooling rack.
In a double boiler melt 16 oz Chocolate:
If you are using Semi-Sweet, do not heat above 110 degrees
if you use Milk, or White, do not heat above 100 degrees.
Or, if you have a chocolate melter, follow the instructions that accompanied your unit.
This is where I get to play with my new toy... :)
Mine says to melt 4 oz of chocolate on setting #2 (please not the coffee I had to consume to stay awake... Watched chocolate never melts)
Then turn to setting #1 to keep it warm and add the remaining 4 oz of chocolate (I assume this is somewhat like "seeding" the chocolate) The residual heat of the melted chocolate will cause the added chocolate to melt
Dip each Crispy Almond Ball, in the chocolate,
letting excess drip off.
Place each dipped Peanut butter ball onto the cooling rack (you want to keep the "foot" as small as possible.)
If chocolate is not setting fast enough, place baking sheet in refrigerator.
Store in an air tight container in refrigerator for 2 weeks.