Prep 15 mins
Cook 0 mins
This is a simple recipe from the Better Homes and Gardens magazine. It's simple enough for kids to make, tastes good and is vegan to boot! I have made it as written but prefer it with some chocolate covering, whether truffle, chocolate flakes or dipped in melted chocolate.
- 118.29 ml icing sugar
- 118.29 ml honey
- 118.29 ml peanut butter
- 354.88 ml Rice Krispies (Rice Bubbles)
- 118.29 ml non-pareils (hundreds and thousands)
- Combine icing sugar, peanut butter and honey in a small bowl.
- Add Rice Krispies (Rice Bubbles) and mix well.
- Put non-pareils in a shallow bowl.
- Make small balls from the mixture and toss in the non-pareils.
- Put onto lined tray and refrigerate for an hour until firm.
- Store in the fridge for a week.
- You can toss them alternatively in grated chocolate or chocolate sprinkles etc.
- NB: I found that the balls were a bit dry and the non-pareils didn't stick easily. I first dipped the balls into a mixture of 1 tablespoon of honey and two tablespoons of water, and then into the coating. This worked well for me, but I believe my peanut butter wasn't very oily which is why the mixture turned out a bit stiff. If you see that your balls are a bit dry, I recommend the extra step.
These worked just great for my purposes and were very tasty! Made one batch per directions but found it needed more rice crispies to be anything that could take ball form. Then got inspired and made another batch. Added more rice crispies and about 3/4 cup of oats, a little molasses as well. And these went onto my edible Yule tree outside! Very pretty!! The deer will love them! And fiance already finished our batch. Thanks for posting!