Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup (300 g / 11 oz ) peanut butter
- 1 cup (60 g / 2.1 oz) puffed rice cereal
- 2 tablespoons melted butter
- ½ cup (50 g / 1.8 oz) chopped nuts
- 2 tablespoons vanilla
- 1 cup (125 g / 4.4 oz) icing sugar
- 1 cup (125 g / 4.4 oz) fine coconut
- 1 small bag (50 g / 1.8 oz) semi-sweet chocolate chips
Directions
Melt the semi-sweet chocolate chips in a double boiler .
Put all other ingredients into a bowl. Mix.
Form the mixture into small balls, about half the size of a golf ball.
If desired, refrigerate or freeze the peanut butter balls for easier dipping.
Dip the balls in the melted chocolate and place on wax paper.
Allow the chocolate balls to cool in the freezer or fridge before consumption.