Prep Time::15 mins
Freeze Time::30 mins
Chill Time::20 mins
Total Time:: 1 hr 5 mins
Servings::30
Ingredients
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3 cups crispy peanut butter cereal squares, such as Peanut Butter Chex™
3/4 cup confectioner's sugar
1 cup smooth peanut butter
2 cups semisweet chocolate chips
1 teaspoon coconut oil
Directions
Add the Chex cereal to a large plastic bag and, using a rolling pin, crush into fine pieces.
Stir the 3 cups crushed Chex, 1/2 cup confectioner’s sugar, and peanut butter together in a large bowl until evenly combined. Freeze mixture until firm to the touch, about 30 minutes.
Meanwhile, in a microwave-safe bowl, melt semisweet chocolate in 10 second intervals until smooth, stirring in between. Add coconut oil and stir until combined.
Line a baking sheet with parchment. Using a 2 teaspoon cookie scoop, portion the peanut butter mixture into 1-inch balls. Roll the rounds between your hands to shape, and arrange on the prepared baking sheet.
Using a wooden pick or fork, dip truffles into the melted chocolate. Transfer back to the parchment-lined baking sheet. Let truffles cool in the refrigerator until set, about 20 minutes.
To serve, dust truffles in the remaining 1/4 cup confectioner’s sugar.
Chloe Gebacz