The other day I was talking with my friend Julie about pedestrian tastes. Like, no matter how much you love food and no matter how great your palate is, there are some pedestrian things that you just love. Pedestrian as in low-brow, even a little trashy perhaps. I remember reading that Jeffrey Steingarten – food columnist for Vogue, judge on Iron Chef, and food snob extraordinaire – always travels with a stash of Milky Way bars because they are his favorite and he wouldn’t want to be stranded somewhere without one. Now, I am not a food columnist or a judge for a TV show but I can be kind of a food snob. But boy, do I love Chex Mix. And Kettle Korn. And while I have not stepped foot in a McDonalds in probably 15 years, I still remember their fries as being some of the best I have ever tasted. And speaking of fries – Red Robin. Love them.
So here we are. This is a no-bake slightly white-trash morsel disguised as something fancier. Rice Krispies made round with peanut butter (Jif brand if you are me) and sugar, rolled in melted white chocolate and dusted with sprinkles. I made a double batch of them so I would have enough for last weekend’s yoga retreat and for various treat-needing functions. My boys eyed them in a “I don’t know what that is but it has sprinkles on it, so I will try it” kind of way and then gave me their highest praise. “You’re a good cooker Mommy!”
By the way, check back Tuesday and Thursday this week for more giveaways. And you have one more day to enter to win the Guy Fieri cookbook.
One Year Ago: Chickpeas with Lemon and Pecorino Romano and Potato Salad with Snap Peas
Two Years Ago: Moroccan Carrot and Hummus Sandwiches and Quinoa with Grilled Zucchini, Chickpeas, and Cumin
White Bark Balls
The Essential New York Times Cookbook
Makes about 3 dozen balls
1½ cups Rice Krispies
1 cup crunchy peanut butter
1 cup confectioners’ sugar
2 tbsp. unsalted butter, softened
¾ pound white chocolate
Colored sugar for sprinkling (optional)
1. Combine the Rice Krispies, peanut butter, confectioners’ sugar, and butter in a medium bowl, and mix until very well combined. Firmly compress into balls 1½ inches in diameter. Place on a baking sheet, cover, and refrigerate until well chilled, at least 4 hours, or overnight.
2. Line a baking sheet with wax paper. Melt the white chocolate in a double boiler over medium-low heat, stirring until completely smooth. Pour the chocolate into a wide shallow bowl. Working quickly, in small batches, roll the chilled balls in the chocolate, turning gently with a fork. Transfer to wax paper. If desired, sprinkle the tops of the cookies with colored sugar.
3. Place the baking sheet in the refrigerator long enough for the chocolate to become firm, 30 minutes to 1 hour, then transfer the ball to an airtight container. (The balls can be stored in a cool place for up to 3 days or refrigerated for up to 3 weeks.)