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Peanut Butter Balls with Rice Krispies


These peanut butter balls with Rice Krispies are sweet, chewy, and crispy on the inside, and melt-in-your-mouth crunchy and chocolatey on the outside. The peanut butter and chocolate combination never fails to satisfy a sweet tooth!

peanut butter ball with rice krispies

No-Bake Peanut Butter Balls with Rice Krispies

Chocolate peanut butter balls with Rice Krispies are great whether you love a good ancient-fashioned buckeye peanut butter ball or you’re a lover of classic Rice Krispie treats. Either way, you’re going to love these! They’re an simple no-bake dessert that is similar to my favorite chocolate peanut butter balls but the crispy crunchy middle is a bonus!

The inside is made in almost the same way you’d make Rice Krispies except instead of marshmallows we use creamy peanut butter and confectioners’ sugar. So not only are we getting that creamy, nutty, buttery flavor with the right amount of crunch, it’s then coated with melted chocolate that when it sets, gives you that kind crackle when you bite into it.

chocolate peanut butter balls on baking sheet

How to Make Them

  1. Combine peanut butter, butter, and vanilla in a medium or large mixing bowl, then gradually add the powdered sugar. Mix until combined.
  2. Mix in the crispy rice cereal until combined, adding about 1/2 cup more, if needed.
  3. Shape the peanut butter mixture into balls and place them on a baking sheet lined with parchment paper. Flash freeze them for 15 minutes.
  4. Melt the chocolate with coconut oil in the microwave using a microwave-secure bowl or use a double boiler. There are numerous ways to melt chocolate, depending on what works top for you and the quality of chocolate you’re using (or how much of a rush you’re in!). Check out my how to melt chocolate post for further details.
  5. Dip the truffles into the melted chocolate and place them back on the tray. Sprinkle with flaked sea salt or other toppings, or use the extra chocolate to drizzle across.
  6. Allow them to harden and good luck not eating all of them!

Tips for Success

  • Using a small cookie scoop to grab the mixture helps with making them all the same size.
  • If using the microwave to melt the chocolate, use 50% power for 60-second increments. You want a smooth texture without burning your chocolate.
  • Dipping them in chocolate is easier with a toothpick or a fork. If you’re looking for that traditional buckeye appearance, abandon a bit of the peanut butter Rice Krispie balls exposed.
  • No parchment paper? Wax paper works too!

Fun Ways to Serve

Add these to your Christmas dessert board, or amongst candies and treats at Halloween! They make a great movie night snack and because they stay fresh for weeks in the fridge and freeze well, they’re great to have on hand for fast and simple desserts!

peanut butter ball with rice krispies in bowl

Possible Substitutions

  • Peanut butter. Use smooth or crunchy peanut butter, but I don’t recommend using all-natural peanut butter. It’s runnier, the oil settles on top and needs a good mixing before you use it, and it will result in stickier balls.
  • Melting wafers. I prefer the higher quality Ghirardelli brand, however, you can also use chocolate chips if you like.
  • Type of chocolate. Make a variety using different kinds of chocolate. White chocolate, milk chocolate, or semi-sweet chocolate. This is also great for decorating with contrasting chocolates!

How to Store Peanut Butter Rice Krispie Balls

Keep them in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months. You can keep them at room temperature for up to a week, but they’re even better cold.

More Easy No-Bake Treats:

Peanut Butter Balls with Rice Krispies

These peanut butter balls with Rice Krispies are sweet, chewy, and crispy on the inside, and melt-in-your-mouth crunchy and chocolatey on the outside. The peanut butter and chocolate combination never fails to satisfy a sweet tooth!

Prep Time: 15 mins

Chill time: 20 mins

Total Time: 35 mins

  • 1 cup creamy peanut butter (don’t use natural)
  • 1/4 cup butter , softened
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups powdered sugar
  • 2 cups Rice Krispies , more if desired
  • 10 ounces semi-sweet chocolate melting wafers , about 1 1/2 cups
  • 1 teaspoon coconut oil , or vegetable shortening
  • flake sea salt

Peanut butter: You can use creamy or crunchy peanut butter, however I find the natural peanut butter makes them too sticky.
Storage: Store in the refrigerator for up to 2 weeks. Store in the freezer for up to 3 months. These can stay at room temperature for several days, but I prefer them cold. 
Melting wafers: I prefer the Ghirardelli brand, however you could also use chocolate chips. If melting in the microwave, use 50% power. 

Calories: 147kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 64mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg


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