Chocolate Krinkles

Prep Time: 10

Total Time: 25

Servings: krinkles

Course: Dessert

Cuisine: South American

Author: Heather Nicholds

My grandmother (Nana) used to make chocolate krinkles when I was little. I’ve seen a lot of varieties of this basic concept, but this simple combo always has a special place in my heart. She used rice krispies, but I love using puffed rice, which is much less processed. You can sub in any kind of puffed cereal - wheat, corn, millet, quinoa.

Ingredients

1/4 cup dark chocolate
1/4 cup peanut butter
1 Tbsp cocoa powder
1 cup puffed rice

Instructions

Melt the chocolate in a double boiler (or microwave) and stir in the peanut butter.
Add the puffed cereal, and then spoon onto a cookie sheet lined with parchment or waxed paper.
Put the sheet in the fridge to set, which should take about 15 minutes.
Once the chocolate has hardened again, store the krinkles in a sealed container or cookie tin in the fridge, to make sure they don’t melt.

Notes

Note: The number of krinkles you make depends on how big you make them – feel free to make smaller ones and double the number if you like.

Nutrition