The Other Side of 50" where I found the recipe for these delectable little beauties. (Besides great recipes, Mags always makes me laugh!) With a couple of minor changes I had everything needed to make them, so I did! The recipe made about 5 dozen, plenty to go around. I love the name of them too:) I'm going to package some of these in little boxes as stocking stuffers.
Krisp Kringles ( My modifications are in RED)
1/2 cup butter, softened
2 cups smooth peanut butter
1/2 tsp vanilla
1 cup chocolate graham cracker crumbs(I used my own gingerbread cookie crumbs:))
2 cups rice cereal (I used Special K)
3 cups powdered sugar
1 cup mini-chocolate chips
2 (12 ounce) packages of semi-sweet chocolate chips
1 TBSP food grade cocoa butter or 1 TBSP shortening
In large bowl, cream together the butter, peanut butter and vanilla.
Add the graham cracker crumbs, rice cereal, powdered sugar and mini-chocolate chips.
Combine all ingredients well, then roll into 1 inch balls. Place on wax paper and freeze for a half hour or so while you melt the remaining chocolate.
In double boiler, melt chocolate chips and cocoa butter or shortening. Stir until smooth. Dip balls into chocolate and place on wax paper to set chocolate. Let chocolate harden and store balls in airtight container at room temperature.
Pretty simple, and DELICIOUS
I also had some Nutter Butter cookies hanging around (I bought them for another recipe, but never made it).
Instead, I decided to make these cute reindeer that I know my grandchildren will love! (I saw them in a magazine advertisement for CANDIQUIK.) Aren't they cute? I just melted some almond bark, dipped in the cookies, added icing eyes(I already had them, but you could also use fresh icing to make the eyes), and placed a red m&m for the nose. While the chocolate was almost firm, I added the broken pretzels. Voila! Rudolph! Peanut butter and chocolate-Yum!