So to be the good, productive kind of trophy wife, I did some laundry, cleaned, and best of all, I made some Christmas sweets for my bread winning husband's work buddies.
I call them Crispmas Truffles. (they started out as crispy balls but that sounds a tad inappropriate)
(oh and if you know the actual name of these goodies, do me a favor, and don't steal my thunder, mmmkay?)
I made a test batch yesterday and they went over fantastically, except that they were really rich. So I figured I should make them smaller so you could eat more than one and there would be more to go around on Christmas eve.
80 billion crispy balls later and I'm so tired of the things I could shoot someone.
So I'm going to share my joy with you all.
Ingredients:
(this makes between 20- and 40-something, depending on how small you make them)
1 cup creamy peanut butter
2 cups confectioners sugar
1 stick of butter
1 cup rice krispies
12 oz chocolate
Two handfuls of white chocolate drops (optional)
Mix powdered sugar, peanut butter, and butter in a bowl.
Now, sounds easy enough, right? Yeah...maybe if you have a handmixer.
We don't.
So I tried with a spoon. That took ten days til forever and my arm was tired after five minutes.
I tried with a wisker. FAIL. All the goop got stuck up in there and then it took an extra twenty minutes just getting it back into the bowl.
My solution? Just reach down in there and grab a big ol' handful. It was actually a lot of fun. Except for the whole peanut butter under your finger nails thing. That kind of sucked.
But it got the job done. This is what it should look like.
So then you mix in your crispies. The recipe calls for a cup but I put a little extra in there to make my mixture a little more crispy and a little less peanut buttery.
Then roll it up into little balls. I made mine about the size of bouncy balls or a little smaller.
Pop your little balls (tee hee) in the freezer for 30 minutes to an hour. When they're pretty solid, you're ready for dipping in the chocolate.
Take your chocolate and melt it down. I used the bark chocolate the first time and chocolate drops the second time and they worked pretty much the same. The only difference was the bark stuff dried and hardened quicker. Good for the already dipped balls. Not so good for the person trying to dip the undipped balls, but can't because the damn chocolate is cooling too quickly!
So yeah, now you dip the balls in chocolate.
I used toothpicks to dip because the hole left was hardly noticeable. I used a spoon to spead the chocolate all over. I'm sure there's a better and easier method, but that worked ok for me.
My big problem was that I made so many, the peanut butter would start to soften and sweat. You can't dip sweaty balls. (Bahahaha! Ok sorry, I couldn't help it.) Seriously though, I had to keep stopping and putting them back in the freezer because when I went to dip them, they'd fall apart.
When I was done dipping one tray I put it in the fridge so the chocolate would harden while I worked on the other one.
Finally, I took some white chocolate drops, melted them, colored one handful green and another handful red and just drizzled it over the top.
(I'm not a very good drizzler, if you couldn't tell. I tend to over-drizzle.)
So there you go. Crispmas truffles. Best enjoyed chilled with a glass of milk!
(Fat free milk since you'll be getting your month's worth of fat from the first bite of one of these puppies.)
Enjoy! And if you come up with a better way to make them, don't tell me. I'll just be mad that I wasted the four hours it took me to make them today.
(just kidding - I want to know so maybe it won't take as long next time!)
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