Chocolate + peanut butter is a classic combo for a reason. Add the crunch of Rice Krispies and you have one irresistible treat! Don’t forget to include peanut butter balls with Rice Krispies on your holiday cookie plate this year!
Looking for a great recipe for peanut butter balls? This is it! Learn my pro tips below!
Looking for a delicious and EASY holiday treat this year? Make these crispy peanut butter balls!
This recipe is made with simple ingredients and comes together quickly, but it looks impressive and tastes amazing. It’s the best of both worlds!
Everyone will love these easy peanut butter balls — they’re a must-have on your holiday cookie tray.
These no bake peanut butter balls go by many other names: peanut butter truffles, buckeye balls, or krispy peanut butter balls. No matter what you call them, they’re the perfect combination of chocolate and peanut butter.
These are an easy option for cookie exchanges, and such a fun treat to make during the holiday season.
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For more Christmas treats, try these rolo pretzel bites, Christmas rice krispie treats, caramels, candy popcorn and best caramel corn recipe.
Why You’ll Love This Recipe
- No baking required
- Made with simple ingredients
- Taste like crunchy peanut butter cups
- Creamy and crispy
- Elevated rice krispie treats
If you love peanut butter, try these peanut butter bars , flourless peanut butter cookies, gluten-free peanut butter blossoms, scotcheroo recipe and no bake buckeye bars.
Ingredients You’ll Need
Here’s everything you’ll need to make these traditional peanut butter balls:
- Powdered sugar: Powdered sugar combines with the peanut butter and crispy rice cereal to make a delicious center for these cookies.
- Butter: Use room temperature, unsalted butter for this recipe. The butter makes a rich and crispy center!
- Crispy rice cereal: If you want these cookies to be gluten-free, be sure to use gluten-free crispy rice cereal!
- Vanilla: I like to use real vanilla extract for better flavor.
- Peanut butter: Be sure to use creamy peanut butter and smooth peanut butter, like Jiff or Skippy. Natural peanut butter won’t give you the same results!
- Salt: Use fine sea salt to enhance the sweet flavor of these rice krispie peanut butter balls.
- Chocolate: Use semi-sweet chocolate chips or dark chocolate for dipping the peanut butter rice krispie balls. I don’t recommend using milk chocolate for the chocolate coating — it’s too sweet!
Gluten-Free?
To make these peanut butter balls gluten-free, be sure to use gluten-free crispy rice cereal. Look for a brand that DOES NOT contain barley malt or malt flavor. Check out this post on gluten-free rice krispie treats for more details.
For more gluten-free Christmas treats, check out these gluten-free Christmas cookies, gluten-free snowball cookies, gluten-free gingersnaps and gluten-free thumbprint cookies.
How to Make Peanut Butter Balls
- Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.
- Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Stir the crispy rice cereal into the peanut butter filling.
- Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round, small balls. (Feel free to use a small cookie scoop to make the balls more uniform.) Place the crispy treats on the prepared baking sheet.
- Refrigerate the peanut butter balls for 30 minutes until hardened.
- Add chocolate and coconut oil to a medium or small microwave-safe bowl and melt chocolate chips on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.
- Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.
- Refrigerate the chocolate-covered peanut butter balls until the chocolate is set. Enjoy!
Storage Instructions
- Store these chocolate peanut butter treats in an airtight container or ziplock bag in the fridge for up to two weeks. You can also place these in a freezer-safe container and store in the freezer for several months.
FAQ
Peanut butter balls are typically made of peanut butter, powdered sugar, vanilla, and butter, which is dipped into melted chocolate. For this recipe, I’ve added Rice Crispies, which gives the balls a fun crunch!
These peanut butter balls will keep in the fridge for up to two weeks! Just make sure they’re covered.
Buckeye balls got their name because they look similar to the nut of an Ohio buckeye tree.
Expert Tips & Tricks
- I recommend a smooth peanut butter like Jiff or Skippy for this recipe.
- These will keep in the fridge for up to two weeks, just make sure they’re covered.
- Adding a little coconut oil helps thin the chocolate so it’s easier to dip the balls. Shortening will also work!
MORE CHRISTMAS TREATS
I hope you love this recipe as much as we do! If you try these peanut butter balls with Rice Krispies, be sure to leave me a comment/rating below. I’d love to hear from you!
Peanut Butter Balls with Rice Krispies
Ingredients
For the Peanut Butter Balls
- 1 1/2 cup creamy peanut butter
- 4 tablespoons butter room temperature
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups crispy rice cereal, slightly crushed see note for gluten-free
For the Chocolate Coating
- 2 cups semisweet chocolate
- 2 tablespoons coconut oil optional
Instructions
- Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer), add the peanut butter and butter. Mix together on medium speed until well combined.
- Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
- Stir in the crispy rice cereal.
- Scoop the peanut butter mixture into Tablespoon-sized balls and roll between your palms to make round balls. Place on the prepared baking sheet.
- Freeze the peanut butter balls for 30 minutes until hardened.
- Add chocolate and coconut oil to a medium bowl and melt on 50% power in the microwave, stirring every 30 seconds until smooth. Set aside to cool to room temperature.
- Use a skewer or toothpick to dip the peanut butter balls into the chocolate. Leave a bit of the peanut butter exposed for that signature buckeye pea look. Or spoon a little chocolate over the hole where the toothpick was if desired.
- Refrigerate until the chocolate is set. Enjoy!
Notes
- I recommend a smooth peanut butter like Jiff or Skippy for this recipe.
- These will keep in the fridge for up to two weeks, just make sure they’re covered.
- Adding a little coconut oil helps thin the chocolate so it’s easier to dip the balls. Shortening will also work!
Very good and less sweet than traditional buckeyes with the addition of the rice crispy cereal. We completely crushed the cereal and used 1 1/2-2 cups of the crumbs. Delicious!
I’m so glad you enjoyed them!
they are amazing if you do it on christmas. i love when my mom dose them
These are delicious!!! Thank you for the recipe! Mine were not as pretty as yours but they are amazing! 🙂
I’m so glad they turned out for you! 🙂
Our family loves peanut butter balls. I use a combination of crunchy and creamy peanut butter in addition to the rice krispy’s. Yum!!
Such a great combination! I hope you enjoy them!