How to make it

  • In a small sauce pot, melt butter and peanut butter. Set aside.
  • In a large bowl stir together confectioners sugar and rice cereal. Add the wet into the dry, stir until combined. Using your hands,
  • roll mixture into small balls and place on a parchment lined cookie sheet.
  • Place in refrigerator until firm, about 15 minutes.
  • Meanwhile, melt chocolate over a double boiler. Remove peanut
  • butter balls from refrigerator and dip into melted chocolate using a bamboo skewer See Photo. Sprinkle each truffle with sea salt then allow chocolate to set, about 10 minutes, in the refrigerator.

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