Krisp Kringles

With Christmas fast approaching I've been on the lookout for some new recipes to add to my repertoire. When I visited one of my favourite blogs, The Other Side of Fifty, I found a treat that I just couldn't pass up. "The Other Side of Fifty" is the brain child of Mags who is known for her cookin', her whit and her wonderful sarcasm. A woman after me own heart!

I admit that I'm not a huge sweet tooth but when I saw that Mags had incorporated both peanut butter and chocolate along with cookie bits and Rice Krispies for some crunch I knew I had to try this recipe. Plus these are no bake! How easy could these treats get, I ask you!?! Missy Moo helped me whip these babies up in no time at all.

The only hitch for my family is that it does use peanut butter (not so good for those who are allergic to peanuts) so I substitute my favourite soy-based alternative. It used to have the easy to remember name "Freenut Butter" but was rebranded and is now called Safe for Schools WOW Butter Peanut Butter Replacement *gasp for breath*. It is truly the closest in taste and texture to real peanut butter that I've found. I just wish it was easier to find in stores.

But I digress .... These morsels were de-lish! Sweet with some crunch and, in one-inch balls, you can easily pop one into your mouth with no one being the wiser! Give these sweet treats a try and I guarantee that you won't have any leftover.

Note: I halved Mags' original recipe
Yield: 36 one-inch balls

1/4 cup butter, softened

1 cup smooth peanut butter OR Freenut/Wow Butter

1/4 tsp vanilla

1/2 cup chocolate cookie crumbs (ie Oreo)

1 cup rice cereal (ie Rice Krispies)

1 1/2 cups icing sugar

1/2 cup mini chocolate chips

1 1/2 cups semi-sweet chocolate chips

1 1/2 tbsp shortening

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In a large bowl, cream together the butter, peanut or freenut butter and the vanilla. Add the cookie crumbs, rice cereal, icing sugar and mini chocolate chips.

The best way to combine this mixture is to get down and dirty. Make sure your hands are clean, remove all your rings etc and dig in! Roll into 1-inch balls and place on waxed paper. Freeze for approximately 1/2 hour.

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Meanwhile, melt semi-sweet chocolate chips and shortening in a double boiler. Stir until smooth. Dip balls into chocolate (I simply used two spoons) and place on waxed paper until chocolate is set. Let chocolate harden and store balls in an airtight container at room temperature.

Laurie