Total Cost (minus sundries): I had everything in my cupboard so this was a cheap quick one for me.

My grandmother would make these around the holidays and you could never stop eating them.  Since we were promised an 80 degree day here in San Francisco and got one in the 50′s, I decided to go with some comfort food.  These are quick, easy, bite-sized, and something you can just keep in your fridge for a quick dose of sugar.

This recipe requires a small scoop (i used a melon baller, like a mini-ice cream scoop) and a double boiler.  If you’re like me, you don’t have a double boiler.  In which case you can improvise by putting a small pot inside of a bigger pot with water, on medium heat.  This will allow you to melt the chocolate without burning it.

“Two Pot” Double Boiler

Ingredients

• 3/4 Cup Creamy Peanut Butter
• 1 Cup Puffed Rice/Rice Krispies
• 2 Tablespoons Powdered Sugar
• 3/4 Cup Non Dairy (Semi-Sweet) Chocolate Chips

Method

Step 1

Combine the peanut butter, sugar and rice krispies in a bowl.

Step 2

Using a small scoop (I used a melon baller), scoop the mixture into small balls and put on a cookie tray lined with wax or parchment paper. Put the tray in the freezer until the balls harden, about 15 minutes.

Step 3

Using a double boiler, or the "two-pot" method, melt the chocolate chips until smooth. You may need to add a little splash of water to help smooth it out.

Step 4

Dip the frozen peanut butter bonbons into the melted chocolate and put back onto the wax paper and return to the freezer. Allow to freeze, about another 15 minutes. Put in tupperware or a bag and leave in the fridge.