Peanut Butter Balls with Rice Krispies

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.

5 from 11 votes

These Chocolate Peanut Butter Balls with Rice Krispies make the perfect EASY bite-sized treat. Chocolate coated and no-bake, these balls get a crispy upgrade that makes them the best with only 5 ingredients!

Course Dessert

Cuisine American

Keyword chocolate covered peanut butter balls, no bake, peanut butter balls powdered sugar

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 1 hour 30 minutes

Servings balls

Calories 125kcal

Author Rachel

Ingredients

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

Instructions

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.

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