It’s no secret that I have about 8 jars of peanut butter in my house. But this is a problem I’d gladly have any day of the week (because I know overnight oats in a jar is in my future). I still have a bit of PB Crave left, so I thought it would be a perfect opportunity to adapt one of their flavors into a recipe.
On Sunday, I met the girls for a Buffy-watching/pizza party. My friend Sun has made Katie Lee’s peanut butter balls many times before, so I knew she’d like this recipe. I used PB Crave’s Coco Bananas to make a banana-infused peanut butter ball. They were so good, I kind of regret leaving them at Jess’s house.
The balls are made with Rice Krispies (hence the holes in the dough). This made them a little airier than typical PB balls.
Coco Banana Peanut Butter Balls
Adapted from Better Homes & Gardens
Makes 25 balls
1/2 cup Coco Bananas PB Crave
3 tablespoons unsalted butter, softened
1/2 cup Rice Krispies cereal
1 cup powdered sugar
6 ounces chocolate Almond Bark
In a bowl, stir together PB Crave and butter. Gradually add cereal and powdered sugar, stirring until combined. Using a small cookie scoop, shape into 1-inch balls. Set on a baking sheet lined with wax paper. Place the baking sheet in the freezer for one hour.
Break up Almond Bark into a small heatproof bowl. Microwave for about a minute, stirring after 30 seconds, or until melted. Using a fork or dipping tongs, dip balls, one at a time, into coating. Place back on the waxed paper. Once all the balls are dipped, let stand at least 10 minutes. These will keep in the refrigerator for up to 1 month or in the freezer for up to 3 months.
Name a favorite TV show from your past that you’re embarrassed to admit watching. Before soaps were a dying breed, I would have said “All My Children.” My mom watched that show when I was growing up, so I was heartbroken when it went off the air.