Peanut Butter Balls with Rice Krispies
A quick and easy no-bake treat combining creamy peanut butter and crunchy Rice Krispies, coated in chocolate. Perfect for potlucks and holiday gatherings.
Ingredients
For the peanut butter mixture
- 1 cup creamy peanut butter Natural is fine but thicker commercial peanut butter holds shape better.
- 1/2 cup unsalted butter Softened or melted.
- 2 cups powdered (confectioners’) sugar Sifted for smoothness.
- 1 1/2 to 2 cups Rice Krispies cereal Start with 1 1/2 cups; add more to reach desired texture.
For the chocolate coating
- 10-12 oz semi-sweet chocolate or chocolate chips For coating.
- 1 tablespoon vegetable oil or coconut oil Optional, thins chocolate for dipping.
- pinch salt Add if using unsalted peanut butter.
Instructions
Preparation
- In a medium bowl, beat peanut butter and butter until fully combined and smooth.
- Add powdered sugar in two additions, mixing until a soft dough forms. Taste and add a pinch of salt if needed.
- Fold in 1 1/2 cups Rice Krispies gently. If the mix is still very loose, add more cereal a little at a time until it holds shape but is still slightly malleable.
- Scoop tablespoon-sized portions and roll into tight balls. Place on a parchment-lined tray.
- Refrigerate the balls for 15–20 minutes to firm up.
Dipping
- While they chill, melt chocolate in a double boiler or microwave in 30-second bursts, stirring between intervals. Stir in the oil to thin if needed.
- Using a fork or dipping tool, dip each chilled ball into chocolate, tap off excess, and return to parchment.
- Let the chocolate fully set at room temperature or speed it up by chilling for 10 minutes in the fridge.
Notes
Store in an airtight container layered with parchment at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks. For longer storage, freeze in a single layer until solid and then transfer to a freezer-safe container.