These quick and easy nibbles are better than expensive shop bought treats (and more likely to impress your friends)...
Peanut Butter and Chocolate Candy Balls
250g/9 oz smooth peanut butter
55g/2 oz unsalted butter
20g/¼ oz rice pops
200g/7 oz icing sugar
200g/7 oz plain chocolate, roughly chopped
Line 2 baking trays with non-stick baking paper. Melt the peanut butter and butter together in a heavy-based saucepan.
Put the rice pops and icing sugar into a large bowl. Pour in the melted butter mixture, then stir. When cool enough to handle, using the palms of your hands, roll the mixture into 2.5cm/1-inch balls, then put them on the prepared baking trays and chill in the fridge for 3-4 hours, or until firm.
Put the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Using a teaspoon, dip the balls into the chocolate one by one, making sure they are covered completely, then lift them out and return them to the baking trays.
Chill in the fridge for 1-2 hours, or until set. Serve or store in an airtight container in the fridge for up to 5 days.
Recipe adapted from Mini Sweets, part of Parragon Books' range of Love Food cookbooks. See www.parragon.com/lovefood.
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