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Peanut Butter Balls with Rice Krispies

Delicious no-bake peanut butter balls with a delightful crunch of Rice Krispies, enveloped in smooth chocolate, perfect for any occasion.
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Prep Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Peanut Butter Base
  • 1 cup creamy peanut butter Choose a natural brand for a healthier option!
  • 1 cup confectioners’ sugar This is the secret to that sweet, melt-in-your-mouth texture.
  • 2 tablespoons unsalted butter, melted Using room temperature butter will help everything blend smoothly.
  • 1.5 cups Rice Krispies cereal For the perfect crunch.
For the Chocolate Coating
  • 2 cups semi-sweet chocolate chips High-quality chocolate like Ghirardelli or Nestlé works best.
  • 2 teaspoons vegetable oil This will help the chocolate melt evenly.

Method
 

Preparation
  1. Line a baking sheet with parchment paper and preheat your fridge to chill the treats later.
  2. In a medium mixing bowl, combine the peanut butter, confectioners’ sugar, melted butter, and Rice Krispies. Stir until well blended and holds together like dough.
Forming the Balls
  1. Using a 1-tablespoon scoop, portion out the mixture and roll it into smooth balls with your hands, placing them onto the prepared baking sheet.
Chilling and Coating
  1. Transfer the baking sheet to the refrigerator and chill the peanut butter balls for at least 1 hour until firm.
  2. For the chocolate coating, combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth.
  3. Dip each chilled ball into the melted chocolate, ensuring they are completely covered, and let excess chocolate drip off.
  4. Place the dipped balls back onto the parchment-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Notes

Store leftover Peanut Butter Balls in an airtight container in the refrigerator for up to 2 weeks. These can be made ahead of time and frozen for up to 2 months.