APRIL 2026
Chef‘s Kitchen
by Richard Brown, Executive Chef
Peanut Butter Poppers • 2 cup Peanut Butter • 2 cup Rice Krispies • 2/3 cup Unsalted Butter (Softened) • Pinch of Salt • 2 cups Belgian Dark Chocolate, Callebaut • 1 cup Belgian White Chocolate, Callebaut • Vegetable Oil
Instructions 1. Mix your favorite brand of peanut butter in a stainless steel bowl with rice krispies, salt and softened butter until well incorporated. Next place in refrigerator for 30 minutes until mixture has firmed up and is easy to work with. Then scoop into ½ oz size balls (or whatever size you prefer) and let chill in the freezer for 30 - 40 minutes. 2. While waiting, melt the dark chocolate over a double boiler and also melt the white chocolate over a double boiler. Keeping both chocolates separate. A double boiler is a sauce pot with a small amount of water in it with a stainless steel bowl which fits inside or just on top of the sauce pot. The chocolate is placed in these separate bowls and done so they are easily melted without burning. Once the chocolates are melted you can drizzle a little bit of vegetable oil in each one so the chocolate is a bit thinner and able to coat better. 3. Now you are ready to take the frozen peanut butter poppers out of the freezer and dip them into the dark chocolate and then place them on a wire rack with a pan underneath. This way you will not lose any of the chocolate. I like to use two dinner forks to retrieve the poppers out of the melted dark chocolate, while letting the excessive chocolate drip through the tines of the fork, then placing them on the wire rack (drip tray). After you dip them all set them aside and prepare to garnish the poppers. 4. Now take the warm melted white chocolate and add a very small amount of vegetable oil into it so you are able to drizzle over the poppers in small streaks as a garnish. Then store in the freezer in an airtight container. 5. Enjoy the peanut butter poppers directly out of the freezer or slightly frozen is also just as delicious!
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