Trisha Yearwood has a nice recipe for Ms Mickey’s Peanut Butter Balls.
You can make these gluten free by using GF rice krispies.
Heat 1 cup sugar, 1/2 cup dark corn syrup and 1/2 cup ;ight corn syrup until hot. Remove from heat, add 2 cups PB (she says crunchy – i’m OK with smooth). Stir till combined. Add 4 cups of rice cereal and mix well. Shape into ‘palm sized balls’ and let cool. Air-tight for 2 weeks if you don’t eat them.
1 cup sugar
1/2 cup dark corn syrup
1/2 white corn syrup
2 cups crunchy peanut butter
4 cups rice cereal
You can do about the same thing with marsheloows This recipe used white choclate and pink sprinkes. but i am suggesting candy-coated pellets (M&Ms/tm). She also has you put them into a 8×8 pan, but i am going to try to do the above with palm-shaped balls.
Melt the butter and marshmallows until smooth – pour over the cereal and stir in the candy. Shape into balls. Cool and cover.
3 tbsp butter
1 package (10 oz) large marshmallows
6 cups rice cereal
1 1/2 cups chocolate chips or M&Ms
The NYTimes Cookbook has something similar but called ‘Caramelized brown butter rice krispies treats” – page 708 in book
2 sticks of butter, browned in a skillet (general warnings a bout how fast the final stage from carmel to brown to burnt takes). When brown, stir in 10 oz marshmallows until smooth, and then 3-5 minutes more until lightly browned mixture. 1/4 teaspoon salt if unsalted butter, and then 12 oz of cereal. Press into a 11×17 pan lightly, cool and cut into 20 squares.
rcbrecipes 