Tuesday, December 24, 2013

Cooking with Kristin - Gluten Free Peanut Butter Truffles


I'm not a huge cookie fanatic at Christmas time, but I know a lot of people are, and to get into the spirit this year, I made a few different types: rice krispy treats from Smitten Kitchen, chocolate kiss cookies from a friend's secret recipe, oreo truffles from the Culinary Couple, and these babies.  They're easy to make gluten-free (just use Rice Krispies gluten-free version) and absolutely delicious!

I'm really happy with how our Christmas cookies came out (and I think everyone who has eaten them so far is, too!).  Are you making anything special this year?  Tonight we're having our big feast of seven fishes, and we'll be bringing these and out oreo truffles to share with our group of 15!  Then tomorrow, 9 of us are heading over to Roger's family for Christmas Day dinner, a tradition we've never had before.  Should be exciting!

Have a wonderful holiday!


Gluten-Free Peanut Butter Truffles (Adapted from How Sweet Eats.)
  • 2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 6 tablespoons unsalted butter, softened to room temperature
  • 1 tablespoon vanilla extract
  • 2/3 cup Rice Krispies (be sure to get the gluten-free kind!)
  • 2.5 cups milk chocolate chips (about one bag)
  • cocoa powder (or flour if you're okay with gluten)
Using a hand-mixer or stand-up mixer, beat the peanut butter and butter until smooth. Add in the vanilla extract and powdered sugar with the mixer on low until it creates a dough-like texture. Then, fold in the cereal so it gets distributed through the batter, being careful not to crush the cereal.  You can also add more cereal if you want it even crispier.

Once you have this dough, put it in the fridge for a half-hour to stiffen it up.  Then, roll dough into teaspoon-sized balls and place on a tinfoil-covered baking sheet. I had a hard time rolling it out neatly until I rubbed some flour on my hands, which fixed it right up.  If you're staying gluten-free, cocoa powder will work just as well.  I definitely recommend using something, because otherwise, the peanut butter gets melty very quickly.  Once all the balls are rolled out (I made about 40 balls total), pop them in the freezer for an hour or so.

Melt the chocolate chips in a double boiler. If it's a little too thick, put in a teaspoon or so of crisco or vegetable oil to help thin it down a little. Remove peanut butter balls from fridge and dip each in the chocolate using the two-spoon method, then place them back on the foil. Refrigerate for another 30 minutes before serving and be sure to keep them in the refrigerator.  Enjoy!

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