Peanut Butter Balls with Rice Krispies
Peanut Butter Balls with Rice Krispies are a delicious no bake treat that can be made with only four ingredients in under 30 minutes.
These peanut butter balls are similar to my daughter’s favorite No Bake Peanut Butter Oatmeal Cookie for one, except that instead of oats, their crunch comes from crispy puffed rice cereal.
Peanut Butter Balls with Rice Krispies
You can use any type of peanut butter for this recipe- creamy, crunchy, natural; even almond butter or sunflower seed butter would work if you need/prefer these to be nut-free. I personally am team creamy peanut butter all the way.
What You Need
- Peanut Butter
- Crispy Rice Cereal
- Honey or Maple Syrup
- Dark Chocolate Chips
How To Make
To make these peanut butter balls: combine the peanut butter, crispy rice cereal, and sweetener in a medium bowl. Roll the mixture into 12 equal balls. Prepare the chocolate while the peanut butter balls are in the freezer. Dip each ball into the melted chocolate as you prefer (dip half, dunk the whole thing, etc) before popping back into the freezer for another 15 minutes to set.
If you haven’t tried adding [creamy] peanut butter to blondies to make these Fluffernutter Blondies, I highly recommend it! (I also highly recommend these Salted Caramel Blondies… clearly, I’m also team blondies over here.)
Tips and Tricks
Keep in mind changing the texture of the peanut butter will also change the texture of the final result; using a crunchy peanut butter might make it more difficult to roll the mixture into balls.
I decided to use a cookie scoop for mine because I didn’t want to get my hands all sticky. The cookie scoop will yield more equal portions but they won’t quite be shaped in perfect balls unless you do it by hand.
More Peanut Butter Recipes
Peanut Butter Balls with Rice Krispies
Ingredients
- 1/2 cup peanut butter
- 3/4 cup crispy rice cereal
- 1 tsp honey or pure maple syrup
- 1/2 cup dark chocolate chips melted
Instructions
- Line a baking sheet with parchment or wax paper. Set aside.
- Combine peanut butter (I used creamy), cereal, and sweetener (I used maple syrup), in a medium bowl. Stir gently not to crush the cereal too much.
- Roll the mixture into 12 balls, or use a cookie scoop for more precise portions and less perfectly round balls.
- Place the peanut butter balls with rice krispies on the prepared baking sheet and freeze until firm, about 15 minutes.
- Working quickly, roll the chilled balls in the melted chocolate (I melted my chocolate chips at 1/2 power in the microwave in 30 second intervals, stirring after each until smooth).
- Return the chocolate dipped peanut butter balls to the freezer until the chocolate is set, about 15 minutes.
Notes
- I chose to dip 1/2 of each peanut butter ball in dark chocolate and 1/2 in white chocolate, but you can do so as you prefer. (Most of my taste testers ended up preferring the dark chocolate to the white with the peanut butter.)
- Refrigerate in an airtight container for up to 3 weeks.
