Rice Cereal Roll

Four ingredients, no oven, no stovetop (besides melting chocolate). Crunchy peanut butter, marshmallow cream, and crispy rice cereal get mixed together by hand, rolled into balls, chilled, then dipped in melted chocolate and chilled again until firm.

The marshmallow cream binds everything together into a sticky, sweet dough that holds its shape. Combined with the crunchy peanut butter and crispy rice, every bite has layers of crunch, chew, and snap underneath the chocolate shell.

Chill the balls for the full 30 minutes before dipping. Soft balls fall apart when you try to coat them in chocolate, and the chocolate slides off instead of setting into a clean shell.

Kitchen Tips

• Mix with your hands. A spoon can’t incorporate the marshmallow cream evenly, and you need the pressure to compact the balls.
• Melt the chocolate gently over low heat or in short microwave bursts. Overheated chocolate seizes and won’t coat smoothly.
• Use a fork or toothpick to dip the balls. Drop them into the chocolate, roll to coat, then lift and tap off the excess.

Variations

• Use milk chocolate or semi-sweet chocolate instead of unsweetened for a sweeter coating.
• Roll the dipped balls in crushed peanuts or sprinkles before the chocolate sets.
• Swap crunchy peanut butter for almond butter or sunflower seed butter for a nut-free version.