White Bark Balls

Published: December 19, 2007 http://www.nytimes.com/2007/12/19/dining/191grex.html
1 1/2 cups Rice Krispies

1 cup crunchy peanut butter

1 cup confectioners’ sugar

2 tablespoons butter or margarine, at room temperature

12 ounces white chocolate

Colored sugar for sprinkling (optional).

1. In a medium bowl, combine Rice Krispies, peanut butter, confectioners’ sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.

2. Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.

3. Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.

Yield: 3 dozen cookies.