I saw this posted on Joe's Blog the other day and couldn't resist. I had to make them! They were not as easy as I thought because the chocolate makes the rice krispies very difficult to manipulate. Maybe it was our marshmallow fluff's fault too. It was just really malleable and not sticky and easily shapen like a regular rice krispie treat. In addition, I don't have any muffin tins and I bought mini-muffin cups instead of regular muffin cups. Don't make that mistake. So ours are small and ugly.
But they are VERY YUMMY! I skipped the butterscotch at the last minute because I decided there was enough sugar already. I think this was a good choice for us, but I don't doubt that the butterscotch would be yummy if you choose to make it. We probably won't make this again but we really like them, which is good since we have 2 dozen in the refrigerator!
Our picture came out kind of crappy so if you want to see better ones, check out Joe's post about it.
Bittersweet Peanut Butter Krispie Surprise Balls
4 tablespoons unsalted butter
12 ounces (about 2 cups) chopped bittersweet chocolate
7 ounces marshmallow fluff
6 cups Rice Krispies
24 dark chocolate Reese's miniatures
3 ounces (about 1/2 cup) butterscotch chips
In a large saucepan, add butter and salt - heat over low until melted. Add chocolate and fluff - stir until the chocolate has melted and the mixture is smooth.
Remove from the heat and stir in Rice Krispies until well combined. Scoop a heaping tablespoon of the mixture into the bottom of 24 muffin cups placed inside two twelve-cup muffin tins. Place a Reese's candy on to the center of each muffin cup. Scoop another heaping tablespoon of the cereal mixture and place it over the Reese's candy, pressing to adhere.
In a microwave-safe bowl, add butterscotch chips - heat on medium power, stirring every 15 seconds, until melted and smooth. Drizzle over the tops of the cereal balls and refrigerate briefly to set the top.
Yield: 2 dozen