Go Back
–+ servings

Rice Krispie Peanut Butter Balls

Mix up an easy 5 ingredient recipe for Rice Krispie peanut butter balls. Crispy no bake chocolate covered candy perfect for the holidays!
5 from 3 votes
Print Pin
Course: Candy, Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 24
Calories: 169kcal
Author: Mel Lockcuff

Equipment

Ingredients

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

*Preferably a regular peanut butter rather than a natural peanut butter, so it's not so greasy.
*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.
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.
  • 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.
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.
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.
2 IMPORTANT TIPS THAT WILL HELP
  1. 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.
  2. 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.

Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 86mg | Fiber: 1g | Sugar: 12g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!