Mice Cookies

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These no-bake little chocolate and peanut butter confections have become very popular in Newfoundland over the past few decades. I first remember making them as a child with my mom. I remember the original recipe called for the chocolate to be melted with parafin wax in which to dip the peanut butter centers and you can still find them at many local bakeries which still use that method. That procedure has the advantage of being able to store the cookies at higher temperatures but I hate anything that interferes with the natural taste and texture of chocolate so I prefer to just dip them in melted chocolate and store them in the fridge. 

I've also encountered two versions of this favorite cookie, one with crispy rice cereal included, which is my preferred version and one without. Other than that they are the exact same recipe and you can choose for yourself which one you prefer.

Makes about 2 dozen.

Beat together until smooth:

1/4 cup melted butter

1 cup peanut butter

1 tsp vanilla

2 cups icing sugar (a.k.a powdered sugar or confectioners sugar)

Fold in:

1 cup crispy rice cereal (optional)

Roll into balls or small cigar shapes and chill for a couple of hours before dipping in 

1 1/2 cups melted chocolate chips ( best melted in a double boiler)

Place dipped cookies on a parchment paper lined cookie sheet and chill until the chocolate sets.