Over the years Rice Krispies squares have been my one traditional thing, but this year I expanded my horizons and made peanut butter balls.
I had half a container of corn syrup leftover from making Pecan Pie (quite some time ago) as well as all the other ingredients on hand so it was just a matter of following the recipe. I just wish they had expanded on it a little.
Should I have taken the pot off the stove as soon as the melt happened? Probably yes, giving the mixture a chance to cool before trying to roll. I'll know better next time because these are rich and delicious and I'm saving the recipe.
Peanut Butter Balls
1 cup (250mL) corn syrup
1/2 cup (125mL) granulated ( white ) sugar
pinch of salt
1 tsp (5mL) vanilla
1 cup (250mL) peanut butter
2 cups (500mL) slightly crushed cornflakes
2 cups (500mL) Rice Krispies
Bring corn syrup and sugar to a boil, stirring until sugar is dissolved. Mix in rest of ingredients.
Butter your hands lightly and roll mixture into balls any size you like.
1 cup (250mL) corn syrup
1/2 cup (125mL) granulated ( white ) sugar
pinch of salt
1 tsp (5mL) vanilla
1 cup (250mL) peanut butter
2 cups (500mL) slightly crushed cornflakes
2 cups (500mL) Rice Krispies
Bring corn syrup and sugar to a boil, stirring until sugar is dissolved. Mix in rest of ingredients.
Butter your hands lightly and roll mixture into balls any size you like.
I put them them on waxed paper on a cookie sheet til cool.
......One of the blogs I always read is SideTrips . Leener does unbelievably wonderful art and takes awesome photos like the one she has kindly let me use as my winter desktop. Thanks E.
2 comments:
Those look so good! And they sound very simple :) YUM!
I have a recipe for peanut butter balls, but slightly different. Uses powdered sugar...no cornflakes. And the dough is made into balls, chilled, and then dipped in chocolate. They don't last long around here.
I LOVE the photo on your desktop....WANT!
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