Crispy Peanut Butter Truffles Recipe
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 cup peanut butter
- 2 cups crisp rice cereal
- 1 pound white candy coating, coarsely chopped
- 1. In a large saucepan, combine sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring just to a boil. Remove from the heat; stir in peanut butter until smooth. Stir in the cereal until combined. Roll into 1-in. balls. Place on waxed paper-lined baking sheets to cool.
- 2. In a microwave-safe bowl, melt candy coating, stirring often until melted and smooth. With a fork, dip peanut butter balls in coating; return to waxed paper until set. Store in an airtight container. Yield: 3 dozen.
1 serving (1 piece) equals 149 calories, 7 g fat (4 g saturated fat), trace cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.