These Peanut Butter Balls with Rice Krispies are sweet, crunchy, and totally irresistible! This classic treat appeared in the Sioux Falls Argus Leader back in November 1984, and it’s been a favorite ever since. Creamy peanut butter meets crispy cereal and a rich chocolate coating, making them the perfect treat for holidays, snack time, or anytime you need a quick, indulgent bite. If you love no-bake desserts and treats, you might also enjoy my Oreo Truffles.
Ingredients & Substitutions
- Peanut Butter: I use creamy peanut butter for the smoothest texture, but chunky works if you like a little extra crunch. Almond or cashew butter could be a tasty alternative.
- Confectioners’ Sugar: Confectioners’ sugar sweetens and helps the mixture hold together. You could try confectioners’ sugar with cornstarch or a little maple sugar for a slightly different flavor.
- Butter: Melted unsalted butter adds richness and helps bind the mixture. If you prefer, salted butter can be used; just reduce the extra salt in the mix.
- Rice Krispies: Classic Rice Krispies cereal provides crunch, but you could also try puffed rice or crispy oat cereal for a variation.
- Chocolate Chips: Semi-sweet chocolate chips make a perfect coating. Milk chocolate, dark chocolate, or even a chocolate-peanut butter mix would be delicious.
- Vegetable Oil: A touch of oil helps the chocolate coating stay smooth and glossy. Coconut oil works well, too, and adds a subtle flavor.
FAQs
Can I make these ahead of time?
Yes! The peanut butter balls can be prepared and chilled ahead of dipping in chocolate.
How long do they keep?
Store in an airtight container in the refrigerator for up to 2 weeks.
Can I freeze them?
Yes! Freeze the balls (before or after chocolate coating) for up to 2 months. Thaw in the refrigerator before serving.
Can I use natural peanut butter?
Natural peanut butter can work (but not recommended), but you may need a little extra confectioners’ sugar to help the mixture hold together.
Serving Ideas
- Arrange on a festive plate (like a Christmas Dessert Charcuterie Board) for holiday parties or gift boxes.
- Serve alongside a glass of cold milk or a cup of coffee for an indulgent snack.
- Sprinkle with crushed nuts or a pinch of sea salt for extra flavor.
Tips & Tricks
- Use a 1-tablespoon scoop to make all the peanut butter balls uniform in size and ensure even chocolate coverage.
- Make sure the peanut butter mixture is firm before dipping it in chocolate to prevent cracking.
- Chill the balls well before dipping to make the coating easier and cleaner.
- For extra flair, sprinkle a pinch of sea salt, crushed nuts, crushed Rice Krispies, a drizzle of chocolate, or festive sprinkles on the chocolate before it sets.
How To Store Peanut Butter Balls with Rice Krispies
Refrigerator: Store the peanut butter balls in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. Thaw in the refrigerator before serving.
Room Temperature: They can sit at room temperature for a few hours, but keep them cool if your kitchen is warm, so the chocolate doesn’t soften.
Peanut Butter Balls with Rice Krispies
Ingredients
- 1 cup (258 g) creamy peanut butter
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons unsalted butter, melted
- 1 ½ cups (43.5 g) Rice Krispies cereal
- 2 cups (364 g) semi-sweet chocolate chips
- 2 teaspoons vegetable oil
Instructions
- Line a baking sheet with parchment paper.
- In a medium mixing bowl, combine peanut butter, confectioners’ sugar, melted butter, and Rice Krispies. Stir until the mixture is well blended and holds together.
- Using a 1-tablespoon scoop, portion out the mixture into balls. (I made 27.) Roll until smooth and place on the prepared baking sheet.
- Transfer the baking sheet to the refrigerator and chill for at least 1 hour, or until firm.
- When ready, prepare the chocolate coating. In a microwave-safe bowl, add chocolate chips and vegetable oil. Heat in 20-second intervals, stirring after each, until smooth and melted.
- Dip each chilled peanut butter ball into the melted chocolate, covering completely. Using a fork, lift out the chocolate-covered peanut butter balls. Use a toothpick or another fork to slide the balls onto the parchment-lined baking sheet.
- Refrigerate until the chocolate is set, about 30 minutes.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are addicting! They are sweet, crunchy, and chocolatey!
Elizabeth
I love these! Chocolate and peanut butter is one of my favorite combinations, so these were a perfect treat for me!
Stephanie
These are the perfect balance of peanut butter and chocolate. And, I love the crunch from the Rice Krispies.
Bella
I added a little sea salt on top of my peanut butter ball. Perfect!
