Our Peanut Butter Balls with Rice Krispies are the perfect blend of crispy and creamy, creating a snack that’s impossible to resist. Ideal for any occasion, from after-school treats to holiday gatherings, they’re simple to make and even easier to enjoy and come together in 5 minutes.
No-Bake Rice Krispies Peanut Butter Balls
These Peanut Butter Balls with Rice Krispies are an easy-to-make mash-up of my Buckeyes and Peanut Butter Truffles meets a Rice Krispie treat.
Each sweet and slightly salty treat is coated in a melted chocolate shell with a texture like my favorite Ferrero Rocher candy, but these have a Rice Krispie crackle in each bite.
For more dessert recipes with the delicious combination of chocolate and peanut butter, try my Buckeye Pie, Peanut Butter Stuffed Brownies, and my Chocolate Peanut Butter Lasagna.
Ingredients
- Creamy Peanut Butter: I used Peter Pan brand, which adds a rich, nutty flavor and creamy texture. Do not use “natural” peanut butter, as it has too much oil in it and alters the consistency of the mixture. Stick with a commercial brand such as Peter Pan, JIF, or Skippy for best results.
- Unsalted Butter: Provides a smooth consistency and enhances flavor without adding extra salt.
- Powdered Sugar: Sweetens the mixture and helps bind ingredients.
- Rice Krispies Cereal: Adds a light, crispy texture, giving a crunch.
- Dark Chocolate Melting Discs: You can substitute chocolate almond bark for the dark chocolate melting discs. They both work the same, as you do not need to add anything to them as you would with chocolate chips when melting. The chocolate will adhere and harden quickly when used. Be sure to follow the melting instructions for your brand of chocolate.
How to Make Peanut Butter Balls with Rice Krispies
- PREP: Prepare by lining 2 baking trays with parchment paper.
- MELT: Heat the creamy peanut butter until melted and easy to stir. In a large mixing bowl, combine the melted peanut butter, unsalted butter, and powdered sugar until smooth.
- MIX: Gently fold in the lightly crushed Rice Krispie cereal until coated with the peanut butter mixture. Scoop out 28 level balls and place them on one of the prepared baking trays. Chill in the refrigerator until firm.
- DIP: Melt the dark chocolate in the microwave. Dip each chilled ball into the melted chocolate, ensuring it is completely covered. Place the dipped balls on the second prepared baking tray.
- DECORATE: For a decorative touch, drizzle some of the remaining melted dark chocolate over the coated balls. Chill the tray in the refrigerator for 15 minutes to set the chocolate coating.
- SET: Once the chocolate coating has hardened, transfer the rice crispy peanut butter balls to a serving platter.
How to Dip Peanut Butter Balls in Chocolate?
Once the balls have finished chilling, I like to place a toothpick into each ball and use it to dip the peanut butter balls into the chocolate. Because everything is chilled, the balls hold together enough to give you a good coating.
You can also pour the chocolate directly onto the peanut butter balls. This is best done if you have a metal rack with a sheet pan under it to catch the chocolate.
Set all the balls on the rack, then slowly pour the chocolate over the balls, rotating them with a toothpick to get chocolate on all sides.
Tips & Variations
- While the chocolate is still wet, you can use a toothpick to run along the bottom of each ball where the melted chocolate has pooled or puddled to create a clean line. Once the dark chocolate hardens, you will easily be able to snap off the excess dark chocolate from around the bottom of the rice crispy peanut butter balls. This is not necessary, only optional for a cleaner edge to the bottoms of the rice crispy peanut butter balls.
- A 1000-watt microwave was used to melt the peanut butter and dark chocolate melting discs. You will need to adjust your heating time, or temperature, according to your particular microwave oven.
- If your dark chocolate starts to harden up as you are dipping and coating the rice crispy peanut butter balls, you can re-melt the chocolate in the microwave in 30-second bursts. You want to be sure not to overheat and to stir well to ensure that you do not burn the chocolate or cause it to seize up.
- Try Fun Toppings: Try rolling these balls in different toppings before the chocolate has fully set. You could use sprinkles, nonpareils, coconut flakes, crushed candy bits, chopped nuts, or even add a drizzle of chocolate.
- Customize Your Colors: Coordinate the color of the topping to match a favorite holiday, bridal or baby shower, or even a sports team event. Add rainbow sprinkles for a birthday-themed party; red and green sprinkles for Christmas; pink and red sprinkles for Valentine’s Day; pretty pastel colors for Easter.
Storage Tips
- To Store: These Rice Krispies Peanut Butter Balls can be stored in an airtight container in the refrigerator, for up to 1 week.
- To Freeze: You can freeze these in an airtight container for up to 2 months. Thaw completely in the refrigerator before serving.
Common Questions
Can I make peanut butter balls with peanut-free nut butter?
Yes, you can use any kind of nut butter you like. Almond, cashew, and even sunflower butter will work well in this recipe. The only thing to remember is that the nut butter must be creamy enough for your Rice Krispie balls – if it’s too thick or dry, it won’t roll into a ball well. If it’s too runny, it will make your Rice Krispies soggy. Stir your nut butter well before using it.
Why are my Peanut Butter Balls crumbly?
If your balls are too crumbly, add a touch more peanut butter. If it is too sticky, add a bit more powdered sugar and cereal. Place the peanut butter balls on a cookie sheet lined with wax paper and chill for 30 minutes.
More Dessert Ball Recipes
- Butterfinger Balls
- Skrewball Whiskey Balls
- Monster Cookie Energy Balls
- Fireball Whiskey Balls
- Birthday Cake Oreo Balls
- Nutella Truffles
- Pecan Pie Balls
- Watergate salad
If you tried this Rice Krispies Peanut Butter Balls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Rice Krispies Peanut Butter Balls
Serves — 28
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Ingredients
- 1½ cups creamy peanut butter (Peter Pan brand)
- 5 tablespoons unsalted butter melted and cooled
- 1½ cups powdered sugar
- 2½ cups Rice Krispies cereal (lightly crushed)
- 20 ounces dark chocolate melting discs
Instructions
- Line 2 large rimmed baking trays with parchment paper or silicone baking mats. Set aside.
- Heat the creamy peanut butter in a small, microwave-safe bowl for 30 seconds or just until the peanut butter is melted and easy to stir.1½ cups creamy peanut butter
- In a large mixing bowl, add the creamy peanut butter, unsalted butter, and powdered sugar. Stir until well combined and smooth.5 tablespoons unsalted butter, 1½ cups powdered sugar
- Gently fold in the lightly crushed Rice Krispie cereal, using a rubber spatula, until all the cereal is coated with the peanut butter mixture.2½ cups Rice Krispies cereal
- Using a 1-inch cookie scoop, scoop out 28 level balls and place them onto one of the prepared baking trays. Repeat until all the rice crispy mixture has been used.
- Place the baking tray into the refrigerator to chill the scoops for up to 1 hour or until firm. Once firm, lightly roll each ball in the palms of your hands to smooth the outer layer. This makes the dipped rice crispy peanut butter balls look better when dipped into the chocolate.
- In a microwave-safe bowl, add the dark chocolate melting discs. Heat on high for 1 minute, then stir. Heat another one to two 30-second intervals until the dark chocolate is melted and stirred smooth. Be sure to stir between each heating interval to ensure that you do not burn your dark chocolate, or it may seize up.20 ounces dark chocolate melting discs
- Using a fork, carefully dip a rice crispy peanut butter ball into the melted dark chocolate and roll around to completely cover it in the dark chocolate.
- Using the fork, lift the dark chocolate-coated rice crispy peanut butter ball out of the bowl and gently tap the fork on the side of the bowl to allow any excess dark chocolate to drip back into the bowl. Using a second fork or toothpick, very carefully slide the dark chocolate dipped rice crispy peanut butter ball onto the second prepared baking tray. Repeat until all the rice crispy peanut butter balls have been dipped into the dark chocolate.
- To create a decorative drizzle on the tops of each dark chocolate-coated rice crispy peanut butter ball, use a spoon to drizzle some of the remaining melted dark chocolate in an ornamental pattern over the coated rice crispy peanut butter balls once the dipped balls have started to harden and set. This is a great way to cover any flaws from dipping and to use up any excess melted dark chocolate.
- Place the tray of dark-coated rice crispy balls back into the refrigerator for 15 minutes to set and harden the dark chocolate coating. Once the dark chocolate coating has fully hardened, you can remove the rice crispy peanut butter balls and place them onto a serving platter.
Jenn’s Notes
Storage:
- To Store: These Rice Krispies Peanut Butter Balls can be stored in an airtight container in the refrigerator, for up to 1 week.
- To Freeze: You can freeze these in an airtight container for up to 2 months. Thaw completely in the refrigerator before serving.
- While the chocolate is still wet, you can use a toothpick to run along the bottom of each ball where the melted chocolate has pooled or puddled to create a clean line. Once the dark chocolate hardens, you will easily be able to snap off the excess dark chocolate from around the bottom of the rice crispy peanut butter balls. This is not necessary, only optional for a cleaner edge to the bottoms of the rice crispy peanut butter balls.
- You can substitute chocolate almond bark in place of the dark chocolate melting discs. They both work the same as you do not need to add anything to them as you would with chocolate chips when melting, and the chocolate will adhere and harden quickly when used. Be sure to follow the melting instructions for your brand of chocolate used.
- A 1000-watt microwave was used to melt the peanut butter and dark chocolate melting discs. You will need to adjust your heating time, or temperature, according to your particular microwave oven.
- Do not use “natural” peanut butter, as it has too much oil in it and alters the consistency of the mixture. Stick with a commercial brand such as Peter Pan, JIF, or Skippy for best results.
- If your dark chocolate starts to harden up as you are dipping and coating the rice crispy peanut butter balls, you can re-melt the chocolate in the microwave in 30-second bursts. You want to be sure not to overheat and to stir well to ensure that you do not burn the chocolate or cause it to seize up.
Nutrition Info
Calories: 166kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 146mg | Potassium: 112mg | Fiber: 1g | Sugar: 8g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
You mention sweetened condensed milk in the article? Would it be possible to have the recipe for the Peanut Butter Balls with the condensed milk? Many thanks!
Sorry – the condensed milk was a typo in the post. It is fixed now.