This post is sponsored by LG and Syndicate
‘Tis the season for flour flying on the walls, sugar dusting the counters and butter splattering across the stove top. I have one more cookie recipe juuuuuuuust in case you’re looking for something to make at the last minute!
My friend Alice had six cups (!) of mini wheats crumbs in her pantry, so we brainstormed ways to use them and came up with this peanut-buttery-delicious truffle.
They are crunchy on the inside, rolled in chocolate and topped with festive sprinkles on the outside.
In the spirit of baking season, LG has partnered with me for this post, as they are spreading the word about their new top-of-the-line ProBake Convection free-standing ranges.
Pretty! –
The ProBake technology, which is normally found in commercial ovens, distributes heat more evenly for perfectly uniform results. Instead of emitting heat from the bottom, which can cause Christmas cookies to burn, the ProBake Convection oven emits heat from the back, distributing evenly to all racks. The ovens also have a cool EasyClean process that allows you to clean the oven in just 10 minutes at 83 degrees rather than hours at 450 degrees that stinks up your kitchen. I’m all in for that!! The ranges are also the largest capacity in their class, have Ultraheat burners, glass touch screens and come in both gas and electric. Santa, I would like one added to my list!
What will you be cooking this week?
These truffles are ready in 5 steps – melt peanut butter and butter, add that to cereal crumb mixture, roll into balls, chill and dunk in melted chocolate! You could also use sunflower butter for a peanut-free version.
We used a combination of coconut, Christmas sprinkles, cacao nibs and sea salt for the toppings!
Leftover Cereal Peanut Butter Truffles
Ingredients
- 6 cups mini wheats crumbs
- 4 cups peanut butter
- 2 sticks unsalted butter
- 2 cups powdered sugar
- 1 cup cinnamon or butterscotch chips
- 4 cups chocolate chips
- 2 tbsp coconut oil
- Toppings: coconut flakes sprinkles, cacao nibs, flake salt
Instructions
- Melt butter into peanut butter in a medium pot over medium low heat, stirring often
- In a separate bowl, combine Mini Wheat crumbs and powdered sugar
- Pour peanut butter butter (heh!) into cereal. Mix well.
- Add cinnamon chips or butterscotch chips (or you can omit these - they just add an extra layer of flavor)
- Form balls with clean hands and put in freezer for 15 to 30 minutes, until cool to touch and firm
- Meanwhile, melt chocolate chips and coconut oil in a pot over low heat. Stir frequently.
- Once chocolate is melted, add balls a few at a time and toss to coat in chocolate. Place on a sheet pan with parchment to cool (neatly!)
- Sprinkle with any toppings you like - sprinkles, coconut, flakey salt, cacao nibs
- Store in freezer or fridge
This post is sponsored by LG and Syndicate
Matt says
People, these are delicious. Make immediately!
Heidi kokborg says
These truffles look so good! Such a lovely little dessert bite that everyone will just love. Thanks for sharing!
Amanda says
PERFECT timing! I bought mini wheats in a desperate attempt to help with morning sickness since crackers weren’t cutting it, but they stopped helping and the thought of eating them plain makes me nauseous now. I was just searching Pinterest a few hours ago for ways to use up the extra cereal so I’m super excited to have read this first thing this morning! Can’t wait to try it 🙂
Lou says
These look amazing and remind me of a peanut butter ball my mother used to make that used chocolate chips (or carob, tbh) and coconut. I’ve never been able to replicate but now I wonder if butter is a missing ingredient. That convection oven sounds like a dream but I have to admit I giggled a little when I realized you didn’t bake these! Maybe Santa will bring you a convection oven for Christmas!
KathEats says
Cooked the PB and chocolate on the stovetop!
Candice says
I also laughed when I realized it wasn’t a baked recipe and the post was sponsored by a convection oven. 🙂
Sagan says
Yum! Such a unique take on the traditional truffle 🙂 They look super cute, too!
Elsa says
Wow, how long do you have to save cereal crumbs to get that many cups’ worth? Talk about frugal! I squirrel away leftovers in the freezer for random soup ingredients, but that has me beat!
KathEats says
She just keeps adding bags and needed something to do with them!
paige says
Do you have any suggestions for what you could use instead of cereal? Maybe some sort of flour? I like frosted mini wheats, but I can’t imagine how I would ever have 6 cups of crumbs.
KathEats says
You could just pulse mini wheats in the food processor : )
Melissa | HerGreenLife says
Fun idea to use the last bit of cereal. I usually keep the crumbs around for a bit, hoping to find a way to use them, only to end up throwing them away months later when they’re stale.