Peanut Butter Lumps of Coal
These are no-bake and impossible to stop eating. One of my childhood favorites, the combination of sweet, salty and crunchy makes such a great balance on the palate. If you use a crispy rice cereal that is gluten free, these cookies are completely gluten free.
Ingredients
- 1 cup salted butter softened
- 1½ cups unsweetened peanut butter can be crunchy or creamy
- 1 pound powdered sugar sifted
- 6 cups crispy rice cereal
- 1 large chocolate bar 8 ounces
- 2½ cups chocolate chips*
- 1 ounce butter or organic shortening
Instructions
- In a large mixer, cream together butter, peanut butter and powdered sugar until a smooth paste is formed. Gently fold in rice cereal while the mixer is at its lowest speed.
- Roll dough into 1-inch balls and set them aside on parchment or wax paper.
- Melt chocolate bar, chocolate chips and butter or shortening together in a double boiler.
- Dip cookie balls into chocolate mixture while it is warm and melted. Cover completely with chocolate for coal effect.
- Use a fork to scoop the cookies from the chocolate mixture to allow the excess to drizzle off . Place each ball onto wax paper about an inch apart to set.
- (Other options for coating: 1. Dip cookies into chocolate and only coat half the cookie. 2. Drizzle chocolate over cookie to get a lighter coat of chocolate. Allow to set.)
Notes
*Chef’s Note: To prevent discoloring of the chocolate, the chocolate bar, chocolate chips and shortening can be replaced with about 3 cups coating chocolate (such as Candy Melts). If using recipe as is, store cookies in an airtight container in a cool, dry location until serving.
Editor’s note: These crunchy, peanutbuttery cookies are a real delight! However, if you are trying to reduce your sugar intake, the amount of sugar can be cut by about ¾ cup without sacrifi cing texture.
ABOUT THE CONTRIBUTOR
Julia San Bartolome owns Sweet Arleen’s bakery in Westlake Village and is a three-time winner of the Food Network’s “Cupcake Wars.” She has a passion for all things food related and holds a degree in pastry arts from the California Culinary Academy in San Francisco. She is now head chef at Oak Grove School in Ojai.
