Rice Krispies Peanut Butter Balls

rice krispie peanut butter balls in a white bowl.

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5 from 4 votes

Rice Krispies Peanut Butter Balls

Rice Krispies Peanut Butter Balls offer a crunchy, creamy bite, easily made in 5 minutes.

Prep Time15

Cook Time0

Chill Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 166kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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