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Peanut Butter Balls with Rice Krispies

These peanut butter balls with Rice Krispies are a classic chocolate peanut butter treat with the best crunchy texture! It’s a quick and easy candy recipe that is a holiday favorite.

peanut butter ball with rice krispies
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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. They’re an easy no-bake dessert that is similar to chocolate peanut butter balls but the crispy crunchy middle is a bonus!

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.
  • 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.


  • Peanut butter. Use smooth or crunchy peanut butter, but I don’t recommend using all-natural peanut butter as 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

Step by step photo collage of how to make rice krispie peanut butter balls.
  1. 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.
  2. 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.
  3. 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.
  4. 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!

peanut butter ball with rice krispies in bowl


Can I use another type of cereal?

You might be able to as long as you crush it! You could try cornflakes or rice chex.

Can I use natural or crunchy peanut butter when make these?

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.

Why are my rice krispie peanut butter balls so sticky?

If they are too sticky try adding more powdered sugar, if they are too crumbly try adding more peanut butter.

Why are my peanut butter balls with rice krispies so mushy?

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

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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!
Prep Time: 15 minutes
Chill time: 20 minutes
Total Time: 35 minutes
Servings: 30


  • 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


  • 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.


Peanut butter: You can use creamy or crunchy peanut butter, however I find the natural peanut butter makes them too sticky.
Storage: Store in the refrigerator for up to 2 weeks. Store in the freezer for up to 3 months. These can stay at room temperature for several days, but I prefer them cold. 
Melting wafers: I prefer the Ghirardelli brand, however you could also use chocolate chips. If melting in the microwave, use 50% power. 


Calories: 147kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 64mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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