Mix up an easy 5 ingredient recipe for Rice Krispie peanut butter balls. Crispy no bake chocolate covered candy perfect for the holidays!
Nothing says Christmas quite like a batch of buckeye candy or better yet, peanut butter balls with Rice Krispies. These chocolate covered candies take the smooth out of buckeyes and give them a crispy texture that is oh so scrumptious and curbs those cravings for something sweet and crunchy.
Not to mention that once again, we're marrying chocolate and peanut butter together. The two together make a delicious candy that's hard to resist.
Chocolate crispy balls are easy to make and take just a handful of ingredients. I'll take you through the simple process, step by step, as you read further.
Kids can get in on the fun of making chocolate peanut butter balls with Rice Krispies too. I know my own kids love to help roll the balls and dip them in the melted chocolate.
While I love to make rice crispy peanut butter balls at Christmas, they make an excellent Halloween, Valentine's Day, or Easter candy. And if you want even quicker and easier, try making this peanut butter chocolate bars recipe.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my candy making tips, important info for this recipe, and similar recipe ideas – and get straight to the crispy peanut butter balls recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
INGREDIENTS YOU'LL NEED:
- Salted butter
- Creamy peanut butter – Preferably a regular peanut butter rather than a natural peanut butter, so it's not so greasy.
- Powdered sugar
- Rice Krispies cereal – Or store brand… I prefer Aldi's brand because it's gluten-free.
- Chocolate melting wafers – Or you can use almond bark, chocolate chips, etc.
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:
Baking Sheet with Wax Paper
Double Boiler – Or you can use a glass container, like my favorite 2-Cup Pyrex Measuring Cup, in the microwave; or make it a family affair with a fondue pot.
Toothpicks or Candy Dipping Tools
Airtight Storage Container or Festive Christmas Tin
HOW TO MAKE RICE KRISPIE PEANUT BUTTER BALLS
- Mix together the melted butter and peanut butter.
- Add the powdered sugar to the peanut butter mixture, and combine.
- Add and mix in the crispy rice cereal.
- Mix everything together until it's blended well.
HOW TO SHAPE THE PEANUT BUTTER BALLS
- At this point, you'll need to shape all of the crispy dough into 1-inch peanut butter balls. You'll take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper.
- Continue rolling the rest of the dough into balls.
- Add toothpicks for dipping to each peanut butter ball.
- Once all of the dough is rolled into balls, chill the whole sheet in the fridge or freezer for about 30 minutes.
HOW TO MELT CHOCOLATE FOR PEANUT BUTTER BALLS
While your peanut butter balls are chilling, it's a good time to melt the chocolate and get it ready to go.
Depending on the chocolate you decide to use, you can melt it a few different ways:
- Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
- Use a fondue pot and make it a family affair.
- Melt it in the microwave – This is usually the route I go. Just follow package directions.
Also, depending on the type of chocolate used, some people like to add shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coating and stretches your chocolate a little further.
If you use a good quality chocolate, you likely won't need this step.
I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They're so much easier to work with, and they have fantastic flavor. They also have milk chocolate wafers now.
HOW TO DIP THE PEANUT BUTTER BALLS
- Using the inserted toothpicks, dip every single peanut butter ball, fully immersing each one into the melted chocolate.
Tip: If you don't have toothpicks… We've used a regular table fork in the past, as well as tongs. You can also use a dipping fork or tool to dip your peanut butter balls into the chocolate.
- Place the dipped balls back onto the wax paper lined baking sheet (or you can place the dipped balls into a festive paper cup). Remove the toothpicks, and cover over the hole by dabbing the chocolate with the end of the toothpick.
- Chill the peanut butter Rice Krispies balls 'til set, probably about 15 to 20 minutes or so.
HOW TO STORE PEANUT BUTTER BALLS
Rice Krispie peanut butter balls are best stored in between layers of wax paper in an airtight container or a festive Christmas tin in the refrigerator for up to 2 weeks.
CAN YOU USE WHITE CHOCOLATE OR DARK CHOCOLATE FOR THIS RECIPE?
Yes, you can. In fact, I prefer a rich, high quality dark chocolate because it's easier to work with and melts far more efficiently.
Aside from the differences in flavor, milk chocolate and dark chocolate both have different melting properties, so be sure to adjust the cook time accordingly.
Don't be afraid to get creative and experiment with different melting chocolates! You can try chocolate chips, chocolate bars, almond bark, etc., to see what you prefer.
CAN YOU FREEZE PEANUT BUTTER BALLS WITH RICE KRISPIES?
Absolutely! You can freeze them either before dipping or after dipping, and they will stay fresh for up to 3 months.
As always, be sure to store them in between layers of wax paper in an airtight container or a festive Christmas tin to avoid freezer burn.
MORE PEANUT BUTTER AND CHOCOLATE TREATS:
IMPORTANT TIPS THAT WILL HELP
Make sure the peanut butter you're using isn't a super greasy peanut butter. If it's too oily, the chocolate may have trouble coating the peanut butter mixture.
Put the melted chocolate in a deeper dish or measuring cup for dipping. I prefer my 2-cup Pyrex measuring cup because I can use it in the microwave, and it's the perfect size for dipping.
My chocolate covered candy sometimes has kind of a chocolate ring around the bottom. You can avoid this by letting excess chocolate drip off the candy after dipping; and just lightly press the bottom of the candy on a separate sheet of wax paper before putting it back on your cookie sheet.
GET THE PRINTABLE RECIPE
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Rice Krispie Peanut Butter Balls
Equipment
- Candy Dipping Tools
- Christmas Tins
- Double Boiler
Ingredients
- 3 tablespoons salted butter melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 1/2 cups Rice Krispies cereal
- 10 ounces chocolate melting wafers (or chocolate chips)
Instructions
- In a small mixing bowl, mix together the melted butter and peanut butter.
- Add the powdered sugar to the mixture, and combine.
- Stir in the crispy rice cereal, mixing everything together 'til well blended.
- Shape all of the crispy dough into 1-inch peanut butter balls. Take about a tablespoonful of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can, and place it on a baking sheet lined with wax paper. Continue rolling the rest of the dough into balls.
- Add toothpicks for dipping to each peanut butter ball.
- Chill the whole sheet in the fridge or freezer for about 30 minutes.
- Add the chocolate to a microwave-safe measuring cup or bowl; and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
- Remove the peanut butter balls from the freezer, and using the inserted toothpicks, dip every single peanut butter ball, fully immersing each one into the melted chocolate.
- Place the dipped balls back onto the wax paper lined baking sheet. Remove the toothpicks, and cover over the hole by dabbing the chocolate with the end of the toothpick.
- Chill the Krispie balls 'til set, probably about 15 to 20 minutes or so.
- Rice Krispie peanut butter balls are best stored in between layers of wax paper, in an airtight container or festive Christmas tin, in the refrigerator for up to 2 weeks.
Notes
- Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
- Melt it in the microwave – This is usually the route I go. Just follow package directions.
- Use a fondue pot and make it a family affair.
- Put the melted chocolate in a deeper dish or measuring cup for dipping; I prefer my 2-cup Pyrex measuring cup because I can use it in the microwave, and it's the perfect size for dipping.
- My chocolate covered candy sometimes has kind of a chocolate ring around the bottom. You can avoid this by letting excess chocolate drip off the candy after dipping; and just lightly press the bottom of the candy on a separate sheet of wax paper before putting it back on your cookie sheet.
Could I make these in a pan instead of individual balls?
Cathy, there’s actually a recipe for that on my blog. Search “Quick and Easy Buckeye Bars.” I hope this helps!
No where on here does it list ingredient amounts. Terrible recipe!
Scroll down, Ellen.
Wow, so quick to criticize when the amounts were clearly posted. Perhaps looking at entire post would have awarded you a wonderful recipe that was loved by all in my family & delivery people who commented how delicious they were! Thanks for sharing this recipe, Mel!