Peanut Butter Bon Bons

makes about 100

While making these it occurred to me that they are seemingly gluten-free, but this is where reading labels is very important. Traditional Rice Krispies have barley malt syrup which contains gluten. Erewhon make a crispy brown rice cereal that is gluten-free, so use that or your favorite gluten-free crisped rice cereal to make these a safe treat for everyone to enjoy. If you're using sprinkles for decorating, remember to check that label too. For more gluten free holiday cookies, check out my friend Silvana's blog Dish Towel Diaries—her new book Cooking for Isaiah offers the perfect answer for gluten-free versions of cherished family recipes.

As for tempering chocolate, I must confess I never do it. Gail said a good way to "cheat it" is to add a tiny bit of vegetable oil to help the chocolate set to a hard snap. I'll report back after I make another batch. Please feel free to share your tricks for tempering in the comments!

1/2 cup (4 ounces) butter

16 ounces creamy peanut butter

4 cups (95 grams) crisped rice cereal

2 cups (224 grams) confectioner's sugar

6 ounces chocolate, finely chopped

Rainbow or holiday-colored sprinkles, for decorating (optional)

Melt the butter over medium heat in a small heavy bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat, and let cool for 10 minutes.

In a deep bowl, add the cooled butter, peanut  butter, crisped rice and powdered sugar. Stir with a rubber spatula to combine, then switch to using clean, washed hands, to finish blending together until well mixed.

Take a scant teaspoon of dough and form into a 1-inch ball. Set on a parchment or silicon lined rimmed sheet. Repeat with remaining dough until there is no more. Chill in refrigerator until firm, preferably overnight. You can alternately quick-chill them in the freezer for 3 hours.

Add chocolate to a microwave-safe glass bowl and cook in 30-second intervals, stirring in between, until melted.

Working quickly, dip chilled peanut butter balls into the melted chocolate. Decorate with sprinkles if you like. Place back on parchment or silicon lined rimmed sheet and let sit in a cool dry place until chocolate is set—a quick sit in the fridge for an hour does the job.