Busy, Busy!

We are busy at school this week, finishing up our units, getting grades in and trying out our fun manipulatives! Our kids would play any of our Happy, Happy Headbands games all day if we let them! They also really loved the multiplication scoot (Beach themed!) that we’ve created and will post soon. Here are some pictures of how we store them in our room.

Now onto the good stuff! This past week the third and fourth grade teachers took turns bringing in desserts or a special treat teach day to celebrate the end of the year and to help beat the heat. Mary made these AMAZING peanut butter chocolate truffles. I loved them so much that I’m making them right now!

Here is her recipe, which she originally got from How Sweet Eats

Crispy Chocolate Peanut Butter Cookie Dough Truffles

Makes about 50-60 tsp sized balls

Ingredients:

-2 cups creamy PB

-2 cups powdered sugar

-6 TBSP unsalted butter, softened

-1 TBSP vanilla extract

-2/3 cup crisped rice cereal

-2.5-3cups milk chocolate chips

Directions:

1. In the bowl of an electric mixer, beat PB and butter until creamy and smooth. Gradually add vanilla and powdered sugar. Mix until smooth until you have a “cookie dough” like texture.

2. Using a spatula, gently fold in crisped rice cereal, being careful not to crush it.

3. Once combined, roll dough into balls (mine were more like a small golf ball size) and place on parchment covered baking sheet.

4. Refrigerate for about an hour, popping them in the freezer if you’d like to speed up the process. Melt chocolate in microwave, stirring at 30 second intervals.

5. Remove PB balls from fridge and dip in chocolate, then place back on baking sheet. Refrigerate from an additional 30 mins before serving. ENJOY!