Salted Caramel Peanut Butter Balls: Step-by-Step Photos
Salted Caramel Peanut Butter Balls (Gluten-Free)
Christina Verrelli – epicuricloud.com
Makes about 45
½ cup butter (salted)
1 16-ounce jar smooth peanut butter
¼ cup caramel syrup (I used Hershey’s)
2 cups powdered sugar
2 cups crushed Rice Chex cereal
2 cups dark chocolate chips
1 tablespoon solid shortening or coconut oil
flaked sea salt
In large saucepan (I used 4 qt.) melt butter over medium-low heat. Remove pan from heat and add peanut butter. Mix with hand mixer (turbo beaters) until smooth. Add the caramel syrup and mix to combine. Add the powdered sugar and the crushed cereal. Mix to form dough.
Line a baking sheet with parchment or waxed paper. Scoop a 1-tablespoon portion of dough into your hand and give it a gentle squeeze. Roll into a ball and place on prepared baking sheet. Repeat until all balls are formed. Chill the balls in the freezer for about 20 minutes or in the refrigerator for about an hour.
While the balls are chilling, in a microwave-safe bowl, melt the chocolate and shortening in the microwave for 30-second intervals, stirring in between, until melted. (You can alternatively use a double boiler to melt chocolate.)
Dip each ball, swirling to coat and remove with a spoon, fork or chocolate dipping tool. Tap to allow excess to drip off. Place on baking sheet. Sprinkle with a few flakes of sea salt and continue until all balls are coated.
Set in a cool place until chocolate is set & ENJOY!
Storage: Arrange in an airtight container and keep in a cool place or store in the refrigerator. They also freeze well. (Note: Condensation may form on the balls after being chilled/frozen, this could cause the salt to weep/melt a bit. So you may consider leaving the salt off if you're going to refrigerate or freeze. Would be cute with holiday sprinkles!)