These peanut butter balls with Rice Krispies are a classic candy recipe with the best crunchy texture! A quick and easy no bake treat that is a holiday favorite.
This easy no-bake dessert is similar to chocolate peanut butter balls but the crispy crunchy middle is a bonus. Another favorite are these no bake avalanche cookies!
Table of Contents
No-Bake Rice Krispie Peanut Butter Balls
Chocolate peanut butter balls with Rice Krispies are the best combination of buckeye peanut butter ball and classic Rice Krispie treats. Similar to peanut butter rice krispie treats the middle has a creamy, nutty flavor and then coated in chocolate there is a nice crackle after each bite!
These chocolate and peanut butter treats are a favorite along with no-bake peanut butter bars and we love to gift these Christmas candies to family and friends!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Creamy peanut butter: You can use crunchy peanut butter but avoid natural peanut butter that you have to stir.
- Butter: Softened butter will cream best. Unsalted butter or salted butter can be used.
- Vanilla extract: Pure vanilla extract for best taste.
- Powdered sugar: This is also called confectioners sugar.
- Rice Krispie cereal: Any crispy rice cereal works.
- Semi-sweet chocolate melting wafers: I love a good quality chocolate like Ghiradelli for dipping these classic chocolate peanut butter balls with rice krispies.
- Coconut oil: Or vegetable oil, this helps the chocolate be silky smooth when melting.
- Flake sea salt: Optional for garnish after you dip your rice krispy peanut butter balls.
Variations
- Peanut butter. Use smooth or crunchy peanut butter, but I don’t recommend using all-natural peanut butter as it will result in a stickier texture.
- Melting wafers. I prefer the higher quality Ghirardelli brand, however, you can also use chocolate chips if you like. Chocolate almond bark could be used if that is all you have.
- Type of chocolate. Make a variety using different kinds of chocolate. White chocolate, milk chocolate, or semi-sweet chocolate chips. This is also great for decorating with contrasting chocolates!
How to Make Peanut Butter Balls with Rice Krispies
Combine peanut butter, butter, and vanilla in a medium or large mixing bowl, then gradually add the powdered sugar. Mix until combined. Add crispy rice cereal and mix until combined, adding about 1/2 cup more, if needed.
Shape the peanut butter mixture into balls and place them on a baking sheet lined with parchment paper. Flash freeze them for 15 minutes.
Melt the chocolate with coconut oil in the microwave using a microwave-safe bowl or use a double boiler. There are numerous ways to melt chocolate, check out my how to melt chocolate post for further details. Dip the balls into the melted chocolate and place them back on the tray.
Sprinkle the candies with flaked sea salt or other toppings, or use the extra chocolate to drizzle across. Allow them to harden and good luck not eating all of them!
Tips for Success
- Using a small cookie scoop to grab the mixture helps with making them all the same size.
- If using the microwave to melt the chocolate, use 50% power for 60-second increments. You want a smooth texture without burning your chocolate.
- Dipping them in chocolate is easier with a toothpick or a fork. If you’re looking for that traditional buckeye appearance, leave a bit of the peanut butter Rice Krispie balls exposed.
- No parchment paper? Wax paper works too!
- Add these to your Christmas dessert board along with chocolate truffles or package in a cute tin, mug or box for teachers, friends and neighbors at the holidays.
Love easy no-bake treats? Try scotcheroos, no-bake cookies or cornflake cookies just to name a few!
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Peanut Butter Balls with Rice Krispies
Ingredients
- 1 cup creamy peanut butter (don't use natural)
- ¼ cup butter , softened
- ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- 2 cups Rice Krispies , more if desired
- 10 ounces semi-sweet chocolate melting wafers , about 1 1/2 cups
- 1 teaspoon coconut oil , or vegetable shortening
- Flake sea salt
Instructions
- Combine peanut butter mixture. Line a baking sheet with parchment paper and set aside. Mix together 1 cup peanut butter, 1/4 cup butter, and 1/2 teaspoon vanilla in a medium-size bowl with an electric mixer. Gradually add in 1 1/4 cups powdered sugar and mix until well combined.
- Add 2 cups Rice Krispies and mix until combined. Add 1/2 cup more if desired.
- Shape dough into 1-inch balls and place on baking sheet. I like to use a small cookie scoop and then roll them in my hands. Place on baking sheet and then freeze for 15 minutes.
- Melt chocolate. In a small bowl, melt 10 ounces chocolate melting wafers with coconut oil in the microwave for 60 seconds or in a double broiler. Stir until melted.
- Remove the balls from the freezer and dip them one by one in the chocolate. Make sure they are evenly coated. I like to use a fork to dip them in and then tap the fork on the side of the bowl to remove any excess chocolate.
- Place the balls back on the parchment paper. Top with sea salt, or other toppings if desired. Place in the refrigerator for 10 minutes to allow to harden. Drizzle with remainder of the chocolate and top with flake sea salt, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
You might be able to as long as you crush it! You could try cornflakes or rice chex.
Feel free to use crunchy peanut butter but avoid natural peanut butter as it is too oily and not as stable as your regular creamy peanut butter.
If they are too sticky try adding more powdered sugar, if they are too crumbly try adding more peanut butter.
You may need to chill them if you find that they are mushy. Also, be sure to store in the refrigerator!
Keep them in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months. You can keep them at room temperature for up to a week, but they’re even better cold.
Categorized as: American, Candy + Fudge, Chocolate, Christmas, Desserts, Freezer-Friendly, Kid-Friendly, Mini, No-Bake, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are the most perfect little treats to satisfy a craving. They did not last long in my house! Such a tasty recipe!
These are so easy and so dang delicious! I love the crunch of the rice cereal, it’s a great addition!