Peanut Butter Rice Crispy Balls

These Peanut Butter Rice Crispy Balls are the perfect treat for peanut butter and chocolate lovers. They're like classic 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.

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Course: Dessert

Cuisine: American

Keyword: chocolate, peanut butter, peanut butter balls, peanut butter rice crispy balls, rice krispie cereal

Prep Time: 30

Chilling Time: 3

Total Time: 30

Servings:

Calories: 103kcal

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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