Peanut Butter Balls with Rice Krispies Recipe
Delicious and easy-to-make Peanut Butter Balls with crisp Rice Krispies coated in smooth semi-sweet chocolate. Perfect as a sweet snack or dessert, these no-bake treats combine creamy peanut butter, buttery richness, and crunchy cereal for irresistible bite-sized delights.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peanut Butter Mixture
- 1 cup creamy no stir peanut butter
- 3 tablespoons salted butter, melted
- 1 cup powdered sugar
- 2 ½ cups rice krispies cereal
Chocolate Coating
- 12 oz semi sweet chocolate chips or chocolate melting wafers
Instructions
- Combine Peanut Butter and Butter. Use a KitchenAid mixer or hand mixer to blend the creamy peanut butter and melted salted butter until smooth and fully combined.
- Add Rice Krispies. Stir in the Rice Krispies cereal gently until evenly distributed throughout the peanut butter mixture.
- Mix in Powdered Sugar. Add powdered sugar and mix well. As the mixture thickens and becomes difficult to stir, switch to using a rubber spatula to fully incorporate all ingredients.
- Form Balls. Line a baking sheet with parchment paper. Use a cookie scoop to portion out the mixture, then roll each scoop into a ball between your hands.
- Chill Balls. Place the peanut butter balls on the prepared baking sheet and refrigerate for at least 30 minutes to firm up the mixture.
- Melt Chocolate. Microwave the semi-sweet chocolate chips in short bursts, stirring frequently until the chocolate is smooth and fully melted.
- Dip and Coat. Dip each chilled peanut butter ball into the melted chocolate, coating it completely. Return the coated balls to the parchment-lined baking sheet.
- Final Chill. Refrigerate the chocolate-coated peanut butter balls until the chocolate has set and the treats are firm.
- Store Properly. Store leftover peanut butter balls in an airtight container in the refrigerator for several days or freeze for longer storage up to several weeks.
Notes
- Use natural or no-stir peanut butter for smooth consistency.
- If mixture is too sticky, chill briefly before rolling into balls.
- For extra crunch, add chopped peanuts into the mixture.
- Use parchment paper to prevent sticking during chilling and chocolate coating.
- If you don’t have a cookie scoop, use a tablespoon to portion the balls evenly.
- To melt chocolate without a microwave, use a double boiler on the stovetop.
