These peanut butter balls with Rice Krispies are sweet, chewy, and crispy on the inside, and melt-in-your-mouth crunchy and chocolatey on the outside. The peanut butter and chocolate combination never fails to satisfy a sweet tooth!
10ouncessemi-sweet chocolate melting wafers, about 1 1/2 cups
1teaspooncoconut 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.