Dana Treat – Treat Yourself

Pedestrian Tastes

Posted May 16, 2011

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.)

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