Rice Krispie Peanut Butter Balls
I make these all year round, but they are most popular at the holidays! These easy no-bake chocolate coated Rice Krispie peanut butter balls are perfect for gift giving or on a Christmas cookie tray, and have only 5 simple ingredients!
These irresistible crispy chocolate peanut butter balls check every box! The perfect mix of chocolate and peanut butter, with the added crunch of Rice Krispies. Trust me when I say that they will disappear faster than you set them down!
While they can be the star of any holiday cookie tray, they are equally welcome any time you need a no fuss sweet treat to enjoy with coffee or tea! Give them as gifts by pairing them with chocolate covered cherries in a pretty holiday chocolate box!
Ingredient You Will Need
Just 5 simple ingredients is all you need to make these yummy treats.
- Icing sugar
- Rice Krispies cereal
- smooth peanut butter
- butter
- chocolate chips
How to Make Chocolate Covered Rice Krispie Peanut Butter Balls
Be sure to see the full printable recipe card below!
Stir peanut butter until smooth and creamy. Add cereal and confectioners sugar and mix well with wooden spoon or spatula.
Roll mixture into balls about one inch in diameter. I used a tablespoon size cookie scoop. Melt chocolate chips over double boiler until smooth. Dip peanut butter balls in chocolate using a fork, rolling gently in chocolate until completely covered. Lift up with fork and allow excess chocolate to drip back into the bowl.
Place coated peanut butter balls back onto the parchment lined baking sheet and drizzle with additional melted chocolate.
Helpful Tips and Tricks
- creamy peanut butter works best
- use a double boiler to melt chocolate chips as this results in a smoother, evenly melted chocolate than using the microwave
- a tablespoon size cookie scoop makes for uniform sized peanut butter balls, and I use a heaping scoop for each ball and then roll it in my hands to get a nice clean round shape
- use a fork to lower the balls into the melted chocolate, gently roll it in the chocolate and then lift it out of chocolate and the excess will drip through the fork back into the bowl
- store in the refrigerator for short term (3-5 days), or freeze for longer storage
Flavour Variations
- use dark or white chocolate to coat the peanut butter balls
- omit the Krispie cereal and replace with finely shredded coconut or finely chopped nuts
- mix in a pinch of sea salt for a sweet and salty flavour, or sprinkle some on top
- for a festive touch, sprinkle the tops with crushed candy cane or holiday sprinkles before the chocolate sets
Whether you’re putting together a holiday cookie tray, making up a box for gift giving, or stocking your freezer for snack “emergencies”, this delicious recipe delivers every time! No fancy equipment, simple ingredients and no complicated steps make this the best kind of treat!
Another yummy “candy” inspired crispy cereal treat you might want to try are these delicious Sweet Marie Bars! A chewy, caramel bar with the crunch of crispy cereal and peanuts!
Rice Krispie Peanut Butter Balls
Equipment
- 1 large mixing bowl
- 1 wood spoon or rubber spatula
- double boiler a bowl set over a pot of boiling water
Ingredients
- 1 cup smooth peanut butter
- 2 cups Rice Krispie cereal
- 2 cups icing sugar, sifted
- ¼ cup butter, melted
- 1 package milk chocolate chips (300 grams)
Instructions
- Line baking sheets with parchment paper and set aside.
- In a large mixing bowl cream peanut butter until smooth. Add cereal, icing sugar and butter; stir using a rubber spatula or wooden spoon until all ingredients are fully combined. Scoop out heaping tablespoons full and roll into a balls, repeating until all the mixture is used up.
- Over a double boiler melt chocolate chips until smooth. Remove from heat and using a fork dip each peanut butter ball into the melted chocolate, gently rolling to completely cover. Lift out of chocolate and allow excess chocolate to drip back into the bowl. Place on parchment line baking tray and allow to set a bit. Drizzle additional melted chocolate over each ball and refrigerate for 2 hours until fully set.
- NOTE: If decorating with crushed candy canes or sprinkles, add these before chocolate has set.
