Peanut Butter Balls with Rice Krispies

FOR THE PEANUT BUTTER BALLS:

• 1 1/2 cup creamy peanut butter
• ▢4 tablespoons butter at room temperature 
• ▢1 1/2 cup powdered sugar
• ▢1/2 teaspoon vanilla extract
• ▢1/4 teaspoon salt
• ▢3 cups crispy gluten free rice cereal, slightly crushed 
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FOR THE CHOCOLATE COATING:

• 2 cups semisweet chocolate
• ▢2 tablespoons coconut oil (optional) 

• Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.
• Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
• Stir in the crispy rice cereal.
• Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round balls. Place on the prepared baking sheet.
• Freeze the peanut butter balls for 30 minutes until hardened.
• Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.
• Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.
• Refrigerate until the chocolate is set. Enjoy!

Gluten Free Cheesecake

Crust:

1 pkg Pamela's Gluten Free graham crackers

6 tbsp melted butter

4 tbsp sugar

Filling:

2 packages (8 oz each) cream cheese, softened

1 container (24 oz) sour cream, room temperature

1 cup sugar

3 eggs, room temperature

¼ tsp almond extract

2 tsp vanilla

Crush graham crackers in a plastic bag with a rolling pin, or in a food processor. Mix with melted butter and sugar. Press into a 10” greased spring pan. Bake at 375 degrees for 5 minutes.

While crust is baking, mix cream cheese and sugar beating until creamy. Add sour cream and mix well. Add eggs, one at a time, beating after each addition. Add almond extract and vanilla. Mix thoroughly.

Pour into pan (using water bath, if desired*). Bake 35-40 at 375 degrees. Remove immediately. Cool thoroughly and refrigerate overnight.

*A water bath is highly recommended. The cheesecake cooks evenly and does not crack! An "Easy Bath Cheesecake Wrap-Springform Pan Protector" makes a water bath easy. And also captures any residue from a leaky pan.