Serves: 96
Total Calories: 50
Place the peanut butter and butter in the large mixing bowl of an electric mixer and beat until light and fluffy. Gradually add the sugar and blend well, then stir in the Rice Krispies. Pinch off 1 tablespoon of the peanut butter mixture, roll it between the palms of your hands to form a ball, and place it on a baking sheet. Repeat this process with the remaining mixture. Insert a skewer halfway into each peanut butter ball. Cover the baking sheet with aluminum foil and refrigerate for about 2 hours.
When you are ready to prepare the Peanut Butter-Chocolate Drops, melt the paraffin in a medium saucepan over medium-high heat. Lower the heat to medium-low and add the chocolates blend well. (Paraffin wax is often added to chocolates--don’t worry, it is edible. The addition of paraffin to the Peanut Butter-Chocolate Drops gives them a nice, glossy finish and helps them remain solid at room temperature.) Once the chocolates have melted, remove the saucepan from the heat and tilt it at about a 45-degree angle to facilitate the dipping process. Holding onto the skewer, dip each peanut butter ball into the chocolate, allowing the excess to drip back into the saucepan while gently twisting the skewers. Place each drop upright in a glass or on a piece of wax paper and allow the chocolate to harden. Remove the skewers and store the Peanut Butter-Chocolate Drops in the refrigerator or freezer for up to a month or two. If the drops have been frozen, allow them to sit at room temperature for 10 minutes before serving, then insert a long skewer into each one. Place a Peanut Butter-Chocolate Drop upright in the smoothie.
NOTE: The recipe can be easily cut in half, if eight dozen individual drops seems too much.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Peanut Butter-Chocolate Drops recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
