These easy Peanut Butter Balls are a no-bake, pop in your mouth treat made with only 5 ingredients! Take a bite into that outer chocolate shell to get to the yummy peanut butter and rice krispies center.
These simple yet decadent treats are the perfect hassle free dessert for the holidays or bundle a few as a gift for a friend!
If you love this no bake recipe, you will also love this Oreo Balls Recipe too!
Table of contents
Peanut Butter Balls with Rice Krispies
These peanut butter balls are so easy you can get your kids involved for some roll and dip fun! Have them ready as an after school snack!
Chocolate and peanut butter are one of life’s simple pleasures. The salty, nutty flavor sweetened with powdered sugar and extra butter, mixed with the melt in your mouth sweetness of the chocolate are mouth watering bites of delicious.
They are the best quick make ahead treat. If you have made too many you can definitely store the leftovers or deliver to your neighbor’s doorstep.
If you are thinking ahead to your holiday gathering, whether what to bring as a guest or what to serve as a host, adding these to your dessert tray are a must. Keep this crowd pleasing recipe on hand, trust me, people will be asking for it
How to make these Peanut Butter Chocolate Balls
Step 1: In a large bowl, Mix peanut butter and softened butter together with a spoon, then add the icing sugar and rice crisps and continue mixing. This is where you can get your kids to mix with their hands!
Step 2: Roll the mixture into 1 inch balls and place on a baking sheet lined with wax paper and put in the fridge to chill. Chilling the peanut butter balls ahead of time will allow the chocolate to set faster.
Step 3: Melt the chocolate in the microwave for 20 second intervals. Mix each time you check on it to make sure the chocolate isn’t burning. You can also use a double boiler. This is essentially placing the chocolate in a heat proof bowl and placing over a pot of boiling water. The chocolate isn’t in direct heat, and will melt without burning.
Step 4: Once the chocolate is melted, take each ball individually by fork and dip each one in the melted chocolate. Tap off any excess on the side of the bowl. Place them back on the parchment paper to set.
Once completely set, these will store at room temperature for up to 4 days or refrigerated for about a week in an airtight container.
Pro Tip: Allow the chocolate to harden and set completely before storing. Otherwise they may stick together!
There is such a thing as chilling the peanut butter balls for too long. If they get too cold they will become sticky and might stick to the fork and make the chocolate dipping process difficult. If this is the case, allow them to sit for a few minutes, at room temperature, before continuing.
Drag a toothpick around edge of the melted chocolate after placing the dipped ball back onto the parchment paper to prevent the chocolate from settling along the bottom while drying. Thank you gravity!
Can you freeze peanut butter balls?
Yes! They freeze very well. Always make sure they cool and set completely. Freeze them in an airtight container, separating layers with parchment paper.
What if my chocolate is too thick?
If you find your chocolate is too thick for dipping, add about a teaspoon of either vegetable oil or melted coconut oil to help thin it out.
What if my chocolate is starting to harden before I’m finished?
Sometimes this can happen if you’re not working fast enough! No biggie, just pop it back in the microwave for another 20 seconds and continue on.
Florida Crystals® sent me (3) of their organic sugars to try out in my baking this season. I used Florida Crystals® Organic Powdered Raw Cane Sugar in this recipe. Florida Crystals® is the only certified organic raw cane sugar grown and harvested in the United States which I love!
Try these other no-bake treats too:
Peanut Butter Balls
- 2 cups creamy peanut butter
- ¼ cup butter room temperature
- 2 cups powdered sugar 16 16 oz
- 3 cups rice crispy cereal
- 16 oz semi-sweet chocolate (2) 8 ounce bars
- Mix peanut butter and softened butter together with spoon.
- Add the sugar and rice crisps to above and mix with spoon/hands. Mixture will be thick.
- Roll PB mixture into 1″ balls and place on wax paper or parchment paper.
- Place the baking sheet in the refrigerator for at least 20 minutes to chill.
- Melt chocolate in the microwave (stirring at 20 second intervals) or use a double boiler.
- Using a fork, dip each peanut butter ball into the melted chocolate, tapping off the excess.
- Place ball back on parchment paper and allow to harden and set.
- Allow the chocolate to set before storing.
- Store at room temperature for up to 3-4 days or refrigerated for up to a week. in an airtight container in the refrigerator or freeze.