These Peanut Butter Rice Crispy Balls are the perfect treat for peanut butter and chocolate lovers. They’re a twist on traditional peanut butter balls with added Rice Krispie cereal for the perfect crunch! They’re a perfect no bake treat to add to your holiday cookie trays.
These no bake peanut butter balls are one of my favorite Christmas candies. I love the flavor combination of chocolate and peanut butter, and if you do too, you will love these little bite sized balls! If you love these flavors, you’ll also love our Ritz Cracker Cookies or Peanut Butter Oatmeal Bars.
These balls are perfect at Christmas time for a holiday party, adding something easy to your cookie trays, or saving in your freezer for when your craving strikes!
Why Make this Recipe
- Crunchy Texture – These bite sized treats have the best added crunchy texture making them even more addictive.
- So easy to Make – These can be made in less than 30 minutes of active time, with only 7 simple ingredients. The hard part is waiting for them to chill, and for the chocolate to set.
- Customizable – Add in additional mix ins like chopped peanuts, or coconut for extra texture and flavor. You can also coat them in white chocolate and add a variety of toppings like Christmas sprinkles, more chopped nuts, or sea salt.
- Perfect for Gifting – These cute balls are perfect wrapped up in baggies for a neighbor gift, or added to a cookie tray.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Peanut Butter Rice Crispy Balls Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- creamy peanut butter – you’re welcome to use crunchy peanut butter for even more crunch. You could also use almond butter, or sun butter if you’re allergic to peanut butter.
- unsalted butter – the will help smooth out the filling
- vanilla extract – adds flavor
- salt – leave the salt out if you use salted butter, this adds a little flavor
- powdered sugar – this sweetens the mixture, and thickens if up to hold its shape
- crisp rice cereal – adds the crunch
- chocolate chips – you can also use melting wafers for ease, however I prefer the flavor of chocolate chips. You can use dark chocolate, milk chocolate, or semi sweet.
- coconut oil – helps to smooth out the chocolate and melt evenly.
How to make Peanut Butter Bon Bons
Step 1: Make the peanut butter mixture in a large mixing bowl with a hand mixer until they are smooth and creamy. Add in the vanilla extract and salt.
Step 2: Add in the powdered sugar and mix until it reaches a soft cookie dough like consistency. Add in more powdered sugar, 1 TBS at a time as needed.
Step 3: Add in the crispy rice cereal and carefully fold it into the mixture until everything is combined well.
Step 4: Form the balls. Chill the mixture for 30 minutes, then take 1 Tablespoon portions of the mixture and roll them into small balls between your hands. Place them onto a parchment paper lined cookie sheet and refrigerate the tray for another 30 minutes.
Step 5: Melt the chocolate. Melt the chocolate chips and coconut oil in a small microwave-safe bowl in 20 second increments, stirring as much as you can after each. You shouldn’t need longer than 1 minute and 20 seconds, or so.
Step 6: Dip the balls into chocolate. Add a peanut butter ball into the melted chocolate and use a fork to cover the ball completely in the chocolate. Lift it out with the fork and place it back on the cookie tray. Top the balls with sprinkles, chopped peanuts, sea salt, or a drizzle of additional chocolate if desired. Let the chocolate balls sit until they are firm.
Tips and Tricks
- Texture – If the peanut butter mixture is too sticky, you can fix this by adding a little more powdered sugar. If it gets too crumbly, add in more peanut butter until it is soft again.
- Don’t forget to Chill – Chill the balls before scooping and rolling to prevent a bigger mess. You may still need to wash your hands occasionally in between, but this should help. Also don’t forget to chill the balls before dipping them into the chocolate or they’ll flatten and not hold their ball shape. Return the balls to the fridge if they have been out too long while dipping, or only bring a portion of them out at a time so they don’t soften too much first.
- Double Boiler – You can also melt your chocolate with a double boiler. Add a double boiler, glass bowl, or a second pot on top of a pot that is filled with about 1 inch of water. Heat on the stove until the water is simmering, and stir the chocolate in the double boiler on top until melted.
Storage Instructions
Store the peanut butter truffles in an airtight container or zip top bag in the fridge for up to 2 weeks. They can also be stored at room temperature for up to 4 days.
They can also be frozen in a freezer-safe container for up to 3 months. Thaw in the fridge when you are ready to enjoy.
These chocolate peanut butter balls are a quick, easy, and delicious treat that all peanut butter lovers will enjoy. They have a nice sweet flavor, crunchy texture, and are such a fun treat to make any time of the year!
If you try this Peanut Butter Rice Crispy Balls, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Peanut Butter Rice Crispy Balls
Ingredients
- 1 1/2 cups creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 cups powdered sugar (sifted)
- 2 cups crisp rice cereal
- 3 cups chocolate chips
- 1/2 TBS coconut oil (optional – it makes chocolate smoother)
Instructions
- Combine peanut butter and butter in a large bowl, and beat with a hand mixer until combined and smooth. 1 1/2 cups creamy peanut butter, 1/2 cup unsalted butter
- Add in the vanilla and salt, and stir them into the mixture. 1 tsp vanilla extract, 1/4 tsp salt
- Gradually add in the powdered sugar, while mixing slowly, until combined, and until it reaches a dough like consistency, that will hold its shape. Add more powdered sugar, 1 TBS at a time if needed. 2 1/2 cups powdered sugar
- Add in the rice cereal and fold it into the mixture until evenly mixed. 2 cups crisp rice cereal
- Cover the bowl and place it in the fridge to chill for 30 minutes so it is less sticky, and easier to scoop.
- Scoop the peanut butter mixture into Tablespoon sized portions, and roll into balls. Place onto a cookie sheet lined with parchment paper.
- Place in the fridge for at least 30 minutes.
- Melt chocolate chips in a small bowl with coconut oil, in 20 second increments, stirring well after each, until smooth. It should just take about 1 minute total.
- Remove peanut butter balls from the fridge and drop them one at a time into the melted chocolate.
- Use a fork to coat them fully in the chocolate, and lift them out. Tap the edge of the fork on the side of the bowl to remove extra chocolate.
- Carefully slide off the fork and back onto the parchment paper.
- Decorate tops with sprinkles, coarse salt, or a drizzle of extra melted chocolate if desired.
- Let the balls sit until the chocolate is set. Place them in the fridge to help them harden quicker.
- Store in the fridge for up to 2 weeks, and enjoy.
Notes
- Texture – If the peanut butter mixture is too sticky, you can fix this by adding a little more powdered sugar. If it gets too crumbly, add in more peanut butter until it is soft again.
- Don’t forget to Chill – Chill the balls before scooping and rolling to prevent a bigger mess. You may still need to wash your hands occasionally in between, but this should help. Also don’t forget to chill the balls before dipping them into the chocolate or they’ll flatten and not hold their ball shape. Return the balls to the fridge if they have been out too long while dipping, or only bring a portion of them out at a time so they don’t soften too much first.
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