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Crispy Rice JOBBIE Peanut Butter Chocolate Hearts

Crispy Rice JOBBIE Peanut Butter Chocolate Hearts

by Fifi Leong (@fifileongmy IG)

INGREDIENTS 

  • 120 g JOBBIE Creamy Pure Peanut Butter 
  • 1 tbsp melted butter 
  • 20 g icing sugar (optional) 
  • 15 g crispy rice, crushed (1 cup) 
  • 120 g chocolate coins, Callebaut 

USEFUL ITEMS 

15-hole heart shaped silicon mould 

PREPARATION 

  1. In a large bowl, mix peanut butter, butter and icing sugar. 
  2. Add crispy rice and mix well. Refrigerate for 15 minutes until firm. 
  3. Use a spoon to scoop peanut rice mixture and shape into balls (around 15 pieces). Lightly flatten into round discs. 
  4. In a double boiler, heat couverture chocolate on low heat for 15 minutes. Be sure to stir the chocolate every 1 to 2 minutes once you notice it start to melt. 
  5. While the melted chocolate is still warm, fill in heart shaped silicon mould until ⅓ full. Immediately place peanut balls and lightly push to allow melted chocolate cover peanut discs. 
  6. Freeze for 5-10 minutes. Check if the chocolate has set, prolong freezing time if necessary. 
  7. Remove chocolate hearts from the tray. Serve chilled. 

TIPS

  • Replace crispy rice with cornflakes or chopped almond. 

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