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–+ servings
A close-up photo of peanut butter balls with Rice Krispies on a baking sheet
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Meaningful Eats

Peanut Butter Balls with Rice Krispies

36 balls
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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Author Erin Collins

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

RECIPE 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!

Nutrition

Calories: 205kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 110mg | Potassium: 138mg | Fiber: 1g | Sugar: 14g | Vitamin A: 63IU | Calcium: 14mg | Iron: 1mg