These Chocolate Peanut Butter Balls with Rice Krispies make the perfect EASY bite-sized treat. Chocolate coated and no-bake, these treats get a crispy upgrade that makes them the best with only 5 ingredients!
These Peanut Butter Balls with Rice Krispies are my husband’s absolute favorite holiday treat. His mother has made them for decades now. Although I altered his mother’s original recipe, I think my “best wife ever” status would be doubted if I couldn’t make these.
He begs for them from his mom and myself every chance he gets. The man isn’t your subtle hint type either. He also isn’t the begging type either which makes this all the more entertaining. If guilt tripping means that I bake cookies, go ahead and put a sign on my forehead.
The best thing about these balls is they are super easy to make! Chocolate Dipped Candies are a huge hit during the holidays and we especially love easy ones like Chocolate Covered Pretzels, Chocolate Covered Marshmallow Pops, and Chocolate Oreo Balls!
Ingredients and Supplies
Here is an overview of the ingredients you will need to this recipe:
Cocoa Rice Krispies: Using Cocoa Rice Krispies is the secret ingredient! It strikes the balance of the crispy, chocolately, and peanut butter-rrry flavors perfectly! You can use regular if you prefer though.
Butter: Either salted or unsalted butter works. I generally use unsalted for everything. The butter must be softened to room temperature. In a pinch, you can cut it into tablespoon sized pieces and pop in the microwave for a few seconds. Do not melt the butter.
Peanut Butter: I use creamy peanut butter, but you can also use crunchy if you prefer. The important thing about the peanut butter is that it is fresh. The oil that sometimes settles on top needs to be mixed in well before scooping. If you find your dough to be a crumbly, it’s probably because the peanut butter doesn’t have enough oil in it.
Confectioner’s Sugar: You use 1lb of confectioner’s sugar, also known as powdered sugar. This is about ½ of a standard bag or about 3 ¾ cups of powered sugar.
Melting Chocolate: I go into more detail below under Tips for dipping chocolate, but my recommendations are to use a good quality melting chocolate rather than chips or regular chocolate. Melting chocolate holds up better, isn’t lumpy, or overly thick. You can use milk, white, or dark chocolate.
Wax Paper: You can use wax paper, parchment paper, or a silicone mat (love these!) for laying the balls to cool.
HOW TO MAKE THE DOUGH
Add the butter and peanut butter into a stand mixer, using a paddle attachment. The butter should be soft, but not melted at all. Room temperature butter is perfect, but if it is a little colder, that shouldn’t cause an issue as long as the mixture is evenly blended. (Photo 1)
Add the powdered sugar in about a cup at a time, with the mixer on low speed. You may have to scrap the sides as the dough will be pretty dense. (Photo 2 is after all confectioner’s sugar is added and blended.)
Fold the Cocoa rice krispies into the dough. While a spoon is generally best to not crush the rice krispies, you can use a stand mixer with paddle attachment on low speed. (Photo 3)
Roll into 1 inch diameter. You can use a 2 Tablespoon cookie dough scoop as well. (Photo 4) The balls should form easily in your hands without sticking. If it sticks, add a bit of confectioner’s sugar. If the dough is crumbly or falls apart, the peanut butter probably didn’t have enough oil. Add a tablespoons at a time to see if it works better.
Pro tip: When rolling, they shouldn’t stick to your hands. If they do, add a little more confectioner’s sugar (¼ cup at a time). If they are too crumbly, add a bit of vegetable oil.
Tips for Coating Balls in Chocolate
Over the years, I have learned a lot about the best techniques for dipping bite sized desserts.
What chocolate is best for dipping?
- In my humble opinion, this dulci frutta is the best supermarket variety of melting chocolate for dipping. You can get the chocolate shell pretty thin with this and it does have a solid chocolate taste.
- My second choice would go to this chocolate melting bark, or Ghiradelli Wafers. Both work well and have good chocolate flavor.
- Avoid anything called candy wafers or the stuff in the cake decorating aisle. Quite frankly, I want real chocolate even if I don’t get those perfectly smooth truffle balls that you see on many blogs.
- Regular chocolate or chocolate chips will work. However, I find that the coating is much thicker and lumpy.
Technique for Dipping Items in Chocolate
First, I get everything setup and ready to go before heating the chocolate. The chocolate is perfectly fine to be melted in the microwave. Heat for 30 seconds, stir, repeat until smooth is the simplest method. Just make sure NO water comes in contact with the melting chocolate ever.
Drop the ball into the chocolate, spoon the chocolate around them (do not swirl the ball itself), and then pick up with a fork. Don’t stab the ball with the fork but scoop it up. Then shake them a bit to remove the excess chocolate. When satisfied, use a toothpick to push the ball out on a sheet of wax paper.
Voila, perfectly chocolate covered peanut butter balls!
Check Out The Video To See This Technique in Action
Serving and Storing Suggestions
Serving Ideas: I often make these during the holidays along with Carmelitas Cookie Bars and My Favorite Chocolate Chip Cookie Recipe. They can stay out for eating, but I would keep them away from hot lights and other heat sources.
Store: Store in a cool, dry place in an airtight container. They can be stored in the refrigerator or freezer easily. They last 4-6 months in the freezer and about 2 weeks in the refrigerator. I do find that if I allow them to thaw, the chocolate will sweat as it warms up.
Freeze: Be sure to let the chocolate completely harden before sealing and storing it in the freezer. As long as the balls are no more than 1 inch in size, they are excellent straight out of the freezer.
Make Ahead: These can definitely be made a few days ahead of time and stored. You can also put the undipped balls in the refrigerator overnight.
I personally recommend a smooth peanut butter. However, if you prefer the crunchy style peanut butter or if that is all you have on hand, that will work perfectly fine. The freshness of the peanut butter is more important and that there is the proper amount of oil in the jar.
Chilling should be done in the refrigerator for at least an hour. The freezer can be used as well to reduce time to about 20 minutes. The point of chilling them is to allow the chocolate to harden faster, so there is no need to freeze the balls completely.
Powdered sugar is a necessity. Granulated sugar will not dissolve correctly nor provide the light, airy texture.
This recipe makes 50 1-inch balls, but can easily be divided in half for a small batch, but honestly why would you want to do that.
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Peanut Butter Balls with Rice Krispies
- 3 ½ Cups Cocoa Rice Krispies
- 16 oz peanut butter creamy or crunchy, your preference, 2 cups
- ½ cup Butter 1 stick
- 1 lb powdered sugar 3 ¾ cups
- 12 oz chocolate melting wafers milk or dark chocolate
- Soften (not melted) butter. In a mixer, beat butter and peanut butter together until smooth.
- Slowly add powdered sugar, ⅔ cup at a time and combine between additions until blended.
- With spoon or spatula, fold in rice krispies. You can also use a stand mixer with a paddle attachment on low speed.
- Roll small balls (1-1.25" in diameter). If the mixture isn't sticking together well (too crumbly), you can add a bit of vegetable oil and stir well. If they stick to your hands, add a little more confectioner's sugar (¼ cup at a time).
- Chill in refrigerator for at least 1 hour or freezer for 20 minutes.
- Melt chocolate in a double boiler or in the microwave. Dip chilled balls into chocolate. Scoop out with a fork and gently shake off excess chocolate. Place on wax paper to cool.