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Rows of chocolate covered peanut butter balls on sheet of wax paper. Cookie in the center is sliced in half to reveal crispy peanut butter center.
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5 from 16 votes

Peanut Butter Balls with Rice Krispies

These Chocolate Peanut Butter Balls with Rice Krispies make the perfect EASY bite-sized chocolate dessert treat. Chocolate coated and no-bake, these balls get a crispy upgrade and still only 5 ingredients!
Prep Time15 minutes
Cook Time10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 50 balls
Calories: 125kcal
Author: Rachel

Ingredients

  • 3 ½ cups Cocoa Rice Krispies
  • 16 ounces Peanut Butter creamy or crunchy, your preference, 2 cups
  • ½ cup Butter 1 stick
  • 1 pound Powdered Sugar 3 ¾ cups
  • 12-16 ounces Chocolate Melting Wafers milk or dark chocolate

Instructions

  • Soften (not melt) butter to room temperature. In a stand or hand 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).Hot hands can make this mixture stick, so wash hands in cold water and dry thoroughly. If the mixture is crumbly, add a bit of vegetable oil and stir well. If the mixture is sticky, add a little more confectioner's sugar (¼ cup at a time).
  • Chill in refrigerator for at least 1 hour or the 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.

Video

Notes

What Peanut Butter to Use?
I recommend smooth but crunchy is fine too. The important thing about the peanut butter is that it is fresh with the oil mixed in. If you find your dough to be a crumbly, it's probably because the peanut butter doesn't have enough oil in it. You can add up to a ¼ cup vegetable oil.
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.

Nutrition

Serving: 1ball | Calories: 125kcal | Carbohydrates: 17g | Protein: 2.4g | Fat: 8.4g | Sodium: 67mg | Potassium: 61mg | Fiber: 0.9g | Sugar: 14.2g | Iron: 1.1mg