These peanut butter balls with Rice Krispies are sweet, chewy, and crispy on the inside, and crunchy and chocolatey on the outside. The peanut butter and chocolate combination never fails to satisfy in this easy no bake candy recipe!
Table of Contents
No-Bake Rice Krispie Peanut Butter Balls
Chocolate peanut butter balls with Rice Krispies are great whether you love a good old-fashioned buckeye peanut butter ball or you’re a lover of classic Rice Krispie treats. Either way, you’re going to love these! They’re an easy no-bake dessert that is similar to my favorite chocolate peanut butter balls but the crispy crunchy middle is a bonus!
The inside is made in almost the same way you’d make Rice Krispies except instead of marshmallows we use creamy peanut butter and confectioners’ sugar. So not only are we getting that creamy, nutty, buttery flavor like in my peanut butter rice krispie treats but then it’s coated with melted chocolate that when it sets, gives you that nice crackle when you bite into it.
These chocolate and peanut butter treats are a favorite of ours along with these no-bake peanut butter bars and we love to gift these candies to family and friends at Christmas or any holiday throughout the year!
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.
- 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. It’s runnier, the oil settles on top and needs a good mixing before you use it, and it will result in stickier no bake peanut butter balls.
- 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 mixture: 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 into balls: Shape the peanut butter mixture into balls and place them on a baking sheet lined with parchment paper. Flash freeze them for 15 minutes.
- Prepare chocolate and dip balls: 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.
- Finish and enjoy: 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!
Fun Ways to Serve
Add these to your Christmas dessert board along with chocolate truffles, or amongst candies and treats at Halloween! Package some in a cute tin, mug or box for teachers, friends and neighbors at the holidays, they will love it.
They make a great movie night snack and because they stay fresh for weeks in the fridge and freeze well, they’re great to have on hand for quick and easy desserts!
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!
How to Store Leftovers
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.
Love easy no-bake treats? Try scotcheroos, no-bake cookies or cornflake cookies just to name a few!
More Candy Recipes to Try
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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
- Line a baking sheet with parchment paper and set aside. Mix together peanut butter, butter, and vanilla in a medium-size bowl with an electric mixer. Gradually add in powdered sugar and mix until well combined.
- Add the 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.
- In a small bowl, melt 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!
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 also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes 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!