omg I developed a recipe


These are no-bake, chocolate-forward 'energy bites' (maybe, lol) inspired by BRITTNEY WITH a B. I have no idea what to call them. This recipe is BASIC & needs a few different categories of work. If you want to try it already, please let me know so I can help/advise!

Variations/tweaks in the works:

I have some mini labs going on with these involving crisped rice & toasted oats for three reasons: 1) more textural interest, 2) justification for calling them energy bites :P, and 3) that's their origin story & I want to stay true to canon. They've morphed from an ad-hoc PB & Oats bite featuring some chocolate, to a chocolate/PB truffle (sorta). The cereal got lost in the shuffle; I want it back! UPDATES FORTHCOMING :)


INGREDIENTS


FILLING:

1 Graham Cracker

2 heaping T Smooth Peanut Butter

2 t Brown Sugar, Cinnamon to taste

1 heaping T Cocoa Nibs

probably ~¾ C Confectioners Sugar

*Candied Pecan Halves or Walnut Halves (won’t need these till assembly)


WHAT THE FILLING IS INSIDE OF:

[needs work on firming/structural front]

4 T Ganache (SEE RECIPE BELOW)

4 T Smooth Peanut Butter

½ C Confectioners Sugar

¼ C fine Graham Cracker crumbs

[Ideas: Almond meal? Oat flour? Coconut? More Graham Cracker crumbs? Finely chopped nuts?]

*Will almost certainly need to lessen this amount to match amount of filling; we’ll see how much is left over.


COATING: Fine Graham Cracker Crumbs with a touch of Salt, Cinnamon & Brown Sugar


GANACHE (You'll use just some of this though; if you make this much rn, you'll have a lot left over - I have a ton of adjustments to make):

¼ C cold, strong Coffee brewed w/Cinnamon in grounds

½ C Half and Half

1 10 oz pckg Chopped Chocolate


METHOD:

Make the Ganache:

  1. Have your chopped chocolate ready in a heat-safe container exceeding 1 ½ C
  2. Pour coffee & half & half into a small pot & heat gently till bubbles form around the sides
  3. Pour this over the chopped chocolate & let it sit there for a couple minutes
  4. Stir till glossy. It’ll be the consistency of melted ice cream, more or less
  5. Let that firm up in the fridge overnight


Make the Filling:

  1. Turn your graham cracker to dust using preferred method
  2. Plop PB in a bowl & incorporate Confectioners Sugar, Brown Sugar, cinnamon & Graham Cracker Dust into that until homogenous
  3. Fold in Cocoa Nibs till evenly distributed
  4. Wrap in wax paper, pop it in a baggie & let that become its best self in the fridge overnight alongside your ganache


Make What the Filling is Inside Of:

  1. Spoon ganache & PB into a bowl
  2. Heap confectioners sugar onto that
  3. Heap graham cracker dust onto that
  4. Smoosh those things together until homogenous


Make the Coating:

  1. Graham crackers -> dust. Sprinkle in other stuff to taste.
  2. Keep this in a baggie for easy rollings-around


Assembly


  1. Spoon a nut-half-sized amount (¼ t?) of filling into your immaculate paw & roll into a leetle quenelle shape.
  2. Smoosh that onto a nut half
  3. Set that down on some wax paper
  4. Take 1 generous t of choc/PB mixture & roll that into ball, then flatten it out in your palm
  5. Set the filling/nut half into the center & wrap the C/PB around it.
  6. Roll kinda firmly, get a nice ovoid truffle shape
  7. Plop that into your baggie full of coating & coat thoroughly


Et Voila.