These weird little dudes were made on impulse from a scrap piece of paper I found in my ‘files’. I made them as ‘balls’, (and can’t help think what a wonderful little snack they’d be to have in your pocket while skiing), but if you flatten the balls out a bit before baking, then you end up with crispier treats. I have no idea where this recipe came from, but it was originally made with peanut butter, and it could easily be gluten-free if you bought the correct kind of rice cereal – enjoy!
SunButter Balls (or Crisps)
1 jar (454 g) SunButter, well mixed – smooth or crunchy, you choose
2/3 c. sugar (this is half of what the original recipe called for)
2 heaping cups of Rice Krispies
Preheat the oven to 325 and line a couple of baking sheets with parchment. Using your electric mixer, beat together the SunButter and sugar and then add in the eggs and beat again. Slowly stir in the Rice Krispies until well combined and then form the mix into tablespoon-sized balls – they won’t really spread (even if you choose to flatten them out), so you don’t need to leave much space between each on your baking sheets. Bake for about 10 minutes and allow the cookies to cool for about 10 minutes on the pan before transferring them to a rack to cool completely. As all cookies seem to do, these freeze really well.