Peanut Butter Balls
Updated
Updated
Made with just 5 main ingredients, these Peanut Butter Balls with Rice Krispies have a sweet, creamy, and crispy middle, then coated in rich chocolate. They are a classic no bake treat and perfect for the holidays or any occasion when you need something easy and super delicious!
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If you love chocolate + peanut butter together, you’re going to LOVE these chocolate covered peanut butter balls with Rice Krispies. They’re quick and easy to make with no baking and just 5 main pantry ingredients.
Creamy peanut butter is whipped with butter and powdered sugar then combined with Rice Krispies for a sweet, smooth but crunchy filling. Then they’re dipped in melted chocolate for the final touch.
These are a great addition to any holiday party dessert table but the chocolate-peanut butter combo is definitely one that can be enjoyed year-round!
Helpful Tips & Variations
- Peanut butter. Creamy peanut butter works best for these chocolate covered peanut butter balls. I recommend avoiding natural peanut butter, as it doesn’t have the right consistency.
- Powdered sugar. Sweetens the balls and creates a smooth texture. Avoid granulated sugar or the mixture will be gritty.
- Candy Melts vs. Regular Chocolate. I prefer Wilton candy melts, Ghirardelli melting wafers, or CandiQuik almond bark over regular chocolate because of their melting ability and smooth texture. Plus, the clusters can sit out at room temperature without softening. If you are using regular chocolate chips, you’ll need to melt them with a bit of coconut oil.
- Use a different chocolate flavor. Dark chocolate or white chocolate will work to make these peanut butter balls.
- Drizzle more chocolate on top. If you have leftover chocolate, you can drizzle it over the top of the balls once the first layer of chocolate has hardened.
Peanut Butter Balls with Rice Krispies
Ingredients
- 1 cup creamy peanut butter, (see note)
- 1/4 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 1 & 1/4 cups Rice Krispies cereal
- 10 to 12 ounces chocolate candy melts, (or Ghirardelli melting wafers or CandiQuik almond bark – see note)
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together the peanut butter, butter, powdered sugar, vanilla, and salt. Then gently stir in the Rice Krispies until well combined. (The mixture should come together when pressed between two fingers and not crumble.)
- Knead and shape the mixture into small 1-inch bite-sized balls until they’re smooth, place on the prepared baking sheet, and chill in the refrigerator for at least 30 minutes.
- Melt the candy melts according to package directions.
- Working one at a time, place a chilled ball onto fork tines and lower into the melted chocolate. Use a spoon to coat the ball until completely covered. Tap on the side of the bowl to release any excess chocolate.
- Transfer back to a parchment-lined baking sheet.
- Place back in the fridge to allow the chocolate to harden, about 15 minutes. Drizzle with any leftover chocolate, if desired, allow to set and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Peanut Butter Balls
- Combine the ingredients. Cream together 1 cup creamy peanut butter, 1/4 cup room temperature unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Stir in 1 & 1/4 cups Rice Krispies.
- Form and chill the balls. Shape the mixture into 1-inch balls, kneading a bit until the filling comes together without crumbling. Place on a baking sheet and chill in the fridge for 30 minutes.
- Dip in chocolate. Melt 12 ounces candy melts according to the package instructions. Dip the chilled peanut butter balls into the melted chocolate, one at a time, letting excess drip off, then return to the baking sheet.
- Chill. Chill in the fridge for an additional 15 minutes.
Proper Storage
- Countertop. Because of the candy melt coating, these can be stored, covered, at room temperature for a few days. Keep them away from sun, heat, moisture, and humidity.
- Fridge. However, Peanut butter balls with Rice Krispies are best kept in the fridge. Store in an airtight container and they should last for 5-7 days.
- Freezer. These also freeze well. Once the chocolate has hardened completely, transfer to a freezer-safe storage container. Freeze for up to 3 months. Thaw in the fridge and enjoy.
More No Bake Treats:
- Gingerbread Truffles
- Chocolate No Bake Cookies
- Rum Balls
- Reindeer Chow
- Lime Icebox Cake
- Chocolate Eclair Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Just made the recipe, and did it as a slab using greased parchment paper in a baking dish. Topped with the chocolate and crushed peanuts. Tick tock… hurry up and chill!
Love these so much. Super easy and tasty! Thank you!
I’m a 3rd grade teacher and we made these in class yesterday (no students with allergies – which is nothing short of a miracle) – easy enough that a bunch of 8/9 year olds made them without any problem (I was in charge of the electric mixer.) And they tasted amazing!
Made these but replaced the rice krispies with crushed up graham crackers. Loved them!
Love these!