These peanut butter balls with Rice Krispies make the perfect bite-sized treat. Chocolate covered peanut butter balls get a crispy upgrade, they are the best version yet!
How To Make Chocolate Covered Peanut Butter Balls
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 peanut butter balls recipe, I think my status as “best wife ever” would seriously be in question 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. These are actually even better since they are no bake peanut butter balls.
Now I will be completely honest here. I am not a peanut butter fan. I mean, it’s ok. Remember those “How does ____ eat a Reese’s cup?” commercials? My version involved peeling all the chocolate outside off and then tossing the filling. I know, that would probably be sacrilege for some people. That being said, I think I ate about 8 of these. My recipe makes 50 but you can easily divide that in half.
Tips for Dipping the Balls in Chocolate
Over the years, I have learned a lot about the best techniques for dipping chocolate covered peanut butter balls. Making the perfect peanut butter ball is all about the heavenly ratio of chocolate to peanut butter.
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 (like these). Quite frankly, and this is my opinion alone, I want real chocolate for this even if I don’t get those awesome perfectly smooth truffle balls that you see on many blogs.
- Regular Chocolate or Chocolate Chips will work. However, I find that the coating of chocolate is much thicker. I used to only dip the peanut butter balls about 2/3 when I use real chocolate because of how much thick the shell was.
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 ever comes in contact with the melting chocolate either while heating or after melted.
Peanut Butter Balls Recipe Notes
I always make a few recipe notes based on questions recieved in the past. It doesn’t matter what kind of peanut butter you use for these peanut butter balls recipe. I personally recommend a smooth peanut butter rather than a crunchy one. However, if you like the crunchy style peanut butter, that will actually work too. Also, any chilling can be done in the refrigerator or the freezer if you like, but you can reduce the time. The point of chilling the peanut butter balls is actually to get the chocolate to harden faster, so no need to completely freeze the balls.
I was once asked about substituting white sugar for powdered sugar. Peanut Butter Balls with powdered sugar are a necessity. I don’t think that the granulated sugar would give the necessary lighter texture and may melt wierd in the peanut butter.
This recipe makes 50 1-inch balls, but feel free to divide in half. (I always recommend to open the print button while making and any ads from this page will disappear so you don’t loose your place).
Recommended Tools for Making Peanut Butter Balls
- Parchment Paper. Wax paper also works.
- My favorite Chocolate Wafers: Cuts down the prep time and this is my favorite store-bought sauce. You can find it in most grocery stores, so this is just a reference.
FOR MORE GREAT CHOCOLATE DESSERT RECIPES, CHECK THESE OUT
- Divine Caramel Chocolate Cookie Bars
- Caramel Apple Crisp Bars
- Gourmet Chocolate Candied Apples
- Colorful Marshmallow Pops
Check Out Our Video For Dipping Tips!
Did you know that October is National Cookie Month? I am joining up with the hosts of Merry Monday for a month long cookie and dessert share-fest! We will be including cookies and desserts. You can join in too! It can be any type of sweet – even healthy ones! Each week the hosts will share a dessert recipe on their blog, which will also contain a special in-linkz roundup of the treat recipes shared on Merry Monday! Recipes starting next Monday will be on all 5 host’s blogs during the month of October!
Peanut Butter Balls with Rice Krispies
- 3 1/2 Cups Cocoa Rice Krispies
- 16 oz peanut butter creamy or crunchy, your preference, 2 cups
- 1/2 cup Butter 1 stick
- 1 lb powdered sugar 1/2 bag
- 12 oz semi-sweet chocolate melting wafers
- Soften (not melt) butter. In a mixer, beat butter and peanut butter together until smooth. Slowly add powdered sugar, 2/3 cup at a time and combine between additions until blended. With spoon or spatula, fold in rice krispies. Roll small balls (1-1.5″ in diameter) in hands and chill in refridgerator at least 1 hour.
- 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.
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