Ingredients
Equipment
Method
Instructions
- Melt chocolate: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt in a double boiler.
- Combine wet ingredients: In a separate bowl, whisk together melted chocolate, peanut butter, powdered sugar, milk, vanilla extract (if using), and salt (if using) until completely smooth.
- Add cereal: Gently fold in the Rice Chex cereal until each piece is evenly coated with the chocolate mixture.
- Chill: Spread the mixture onto a parchment-lined baking sheet. Refrigerate for at least 30 minutes, or until firm.
- Roll into balls: Once firm, break the chilled mixture into small pieces and roll into 1-inch balls.
- Coat in powdered sugar: Place remaining powdered sugar in a shallow dish. Roll each truffle ball in the sugar until completely coated. Add more sugar if needed.
- Serve: Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes
For a richer flavor, use dark chocolate chips instead of semi-sweet. You can also add chopped nuts or sprinkles to the powdered sugar coating for extra flair.