Chocolate Covered Crispy Peanut Butter Treats

Recipe Yield: 12 treats.

Crispy popped quinoa gives a rice-krispy-like texture that is paired with chocolate and peanut butter for the perfect bite!

Shown above is my grandmother’s recipe for peanut butter balls which is the inspiration for this recipe. Grandma made these every Christmas and they were always a favorite, along with her cut-out cookies and scotcheroo’s.

Ingredients:

• 1/4 cup cocoa nibs

• 1/4 cup chopped peanuts

• 1/2 cup creamy peanut butter

• 1 cup popped quinoa

• 3 Tbsp honey

• 8 oz Lily’s semi-sweet and/or dark chocolate chips. I used 4oz of each.

Here is the link to the popped quinoa on Amazon.

Method:

• In a large bowl, mix together the peanut butter, cocoa nibs, chopped peanuts and popped quinoa.

• Using a small portion scoop, scoop the mixture onto a parchment paper lined tray.

• Roll the portions into perfect 4oz balls.

• Place tray into the refrigerator so they can set up for about 15 minutes.

• Place chocolate in small bowl and microwave for 20 seconds.

• Stir the chocolate using a rubber spatula or small whisk.

• Microwave for another 20 seconds and then stir.

• You will need to do this 3 or 4 times until the chocolate is completely melted and smooth. Do not rush this step or you could burn the chocolate.

• Take the peanut butter treats out of the refrigerator and coat each one in chocolate by dipping them into the chocolate and rolling it around with a fork.

• Lift the treat out of the chocolate using a fork and let the excess chocolate drip off before placing the treat back onto the parchment paper.

• Pop them back into the refrigerator for about 15 minutes so the chocolate can set up.

• Store them in a cool place and give them out to family and friends at Holidays or other special events.

Enjoy!