Peanut Butter Balls with Rice Krispies

Meaningful Eats

Peanut Butter Balls with Rice Krispies

36 balls

These EASY peanut butter balls are one of my favorite treats to make for the holidays! Add the crunch of Rice Krispies and you have one irresistible treat.

These days I use gluten-free crispy rice cereal to make them gluten-free. They're the perfect addition to any holiday cookie plate!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 25

Total Time 55

Author Erin Collins

Ingredients

For the Peanut Butter Balls

1 1/2 cups creamy peanut butter
4 tablespoons butter at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher 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

Peanut Butter: I recommend a smooth peanut butter like Jiff or Skippy for this recipe.

Coconut Oil: Adding a little coconut oil helps thin the chocolate so it's easier to dip the peanut butter balls. Shortening will also work!

Gluten-Free Cereal: Some brands of cereal contain barley malt or malt flavor and aren't gluten-free. If you need these treats to be gluten-free, make sure to double-check the ingredients and opt for a crispy rice cereal that's labeled gluten-free.

Dairy-Free: Use vegan butter and dairy-free chocolate chips.

To Make-Ahead: Make the peanut butter balls ahead of time and wait to dip in chocolate closer to serving. Make the peanut butter balls, freeze for 30 minutes on a baking sheet until set, then freeze in an airtight container or freezer bag. Thaw at room temperature for 30 minutes then coat in chocolate.

To Store: Store at room temperature for up to 3 days win an airtight container. I recommend refrigerating them to prevent the chocolate from melting. Store in an airtight container in the fridge for up to 2 weeks. Use parchment paper to separate layers and avoid sticking.

To Freeze: Chocolate coated peanut butter balls can be frozen for up to 3 months. Freeze for 30 minutes on a lined baking sheet to ensure the chocolate is solid. Transfer to an airtight container or freezer bag and freeze. Thaw in fridge so the chocolate doesn't melt.

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