These peanut butter balls were featured on Trisha Yearwood’s show on Food Network, Saturday this last weekend. I’m starting to like her recipes. I’ve made these peanut butter balls and her chicken tortilla soup so far. There was a lasagna she made and she used tofu instead of ricotta cheese and I’m really curious to try that now. My husband is lactose intolerant and we’ve tried replacing tofu with other things as well. The one thing that kind of turned me off about that recipe is the black beans. I’m more of a meat fan when it comes to lasagna and that doesn’t float with my boat very well.
If you love peanut butter then you’ll love these. I’d love to try these with Biscoff spread or Nutella next time. I never used the dark corn syrup the recipe called for and just added another 1/2 cup of regular corn syrup. There’s a song on South Park that these remind me of, but we won’t go there. 🙂
- 1 cup sugar
- ½ cup dark corn syrup
- ½ cup white corn syrup
- 2 cups crunchy peanut butter
- 4 cups rice cereal
- In a large saucepan, stir the sugar and the syrups together over medium heat. Remove from the heat and quickly add the peanut butter, continuing to stir until the mixture is fully combined. Add the rice cereal and mix well. Shape the mixture into palm-size balls with your hands. Transfer to waxed paper. Store in an airtight container for up to 2 weeks.