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    Home » Recipes » Cookies, Brownies, and Bars

    Peanut Butter Chocolate Balls with Rice Krispies

    Published: Dec 19, 2024 by Rebecca Taig · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Pin Recipe Print Recipe

    These Peanut Butter Chocolate Balls with Rice Krispies are classic buckeye balls with a crispy filling, coated in dark chocolate and flaky sea salt. 

    Peanut Butter Chocolate Balls with Rice Krispies With dark chocolate coating and flaky sea salt.
    Jump to:
    • Why You'll Love These Peanut Butter Chocolate Balls with Rice Krispies
    • Peanut Butter Chocolate Balls with Rice Krispies
    • Ingredient Notes
    • How To Make Peanut Butter Chocolate Balls with Rice Krispies
    • Substitutions & Variations
    • Expert Tips
    • Storage Instructions
    • FAQ
    • More No Bake Recipes You'll Love
    • Recipe
    • Reviews

    Why You'll Love These Peanut Butter Chocolate Balls with Rice Krispies

    These delicious no-bake peanut butter chocolate balls with rice krispies combine creamy peanut butter center, powdered sugar, salt, vanilla, and rice kripsie cereal. Like my healthy snickers dates recipe, these peanut butter balls are dipped in a dark chocolate coating and then sprinkled with flaky sea salt. They taste like an elevated peanut butter cup and are so easy to make! Here are some more reasons why you will love these chocolate-covered rice krispie peanut butter balls:

    • Easy candy recipe to make. This recipe easily doubles and here's only a handful of simple ingredients.
    • A perfect treat for the holiday season! This no-bake treat is delicious to serve all year round, but especially during Christmas time.
    • Delicious flavor for all peanut butter lovers. These peanut butter balls dipped in dark chocolate with flaky sea salt are the perfect combination of flavors. They are sure to become a family favorite!

    Peanut Butter Chocolate Balls with Rice Krispies

    You’ll need the following ingredients to make these delicious no bake peanut butter balls:

    Ingredients for chocolate covered peanut butter balls. Rice Krispies, powdered sugar, peanut butter, butter, salt, vanilla extract, flaky sea salt and dark chocolate chips.

    Ingredient Notes

    • Peanut Butter: In this recipe, we use creamy natural smooth peanut butter with the only ingredients being peanuts and salt. This is our family's preferred choice, but you can use other options such as Jiff or Skippy. The natural peanut butter is more runny but as long as you keep the peanut butter truffles in the refrigerator, they will hold their shape and texture. Crunchy peanut butter is not recommended. 
    • Butter: Similar to chocolate truffles, softened butter adds richness and creates a better flavor and texture.
    • Powdered Sugar: The powdered sugar (confectioners sugar) adds sweetness and helps create a smooth texture while binding everything together. 
    • Rice Krispies:  Crushed rice krispie cereal adds a crunchy texture. If you need gluten-free, be sure to use gluten-free crispy rice cereal.
    • Vanilla Extract: Use a high-quality vanilla extract for best results.
    • Salt: Enhances the flavors.
    • Chocolate: I use 70% dark chocolate chips for the coating, but you can use any flavor or chocolate you prefer. 
    • Coconut Oil: To make the chocolate thinner for coating, you’ll add a tiny bit of melted refined coconut oil.
    • Flaky Salt:  A little bit of flaky sea salt elevates the dark chocolate.

    Find the printable recipe card with full instructions and measurements below.

    How To Make Peanut Butter Chocolate Balls with Rice Krispies

    Steps showing how to make crispy peanut butter balls. Cream the butter and peanut butter. Add the. powdered sugar, vanilla, and salt. Add the crispy cereal. Form into peanut butter balls.
    • Step 1: Cream the peanut butter and butter. Add peanut butter and softened butter in a large mixing bowl or stand mixer with a paddle attachment. Cream together on medium speed until smooth.
    • Step 2: Add the powdered sugar, salt, and vanilla. Add powdered sugar, salt, and vanilla extract at low speed. Continue to mix until combined, scraping down the bowl as needed.
    • Step 3: Add the rice cereal. Stir in the crushed rice cereal.
    • Step 4: Shape and chill peanut butter balls. Line a large baking sheet with parchment paper. Scoop the mixture into tablespoon-sized balls (18-20 grams weighed on a food scale). Roll each ball between clean hands to shape and round the balls. If using natural peanut butter, the dough will be sticky and may not roll as well, so we roll them twice. Place the balls on the lined baking sheet and freeze for 15 minutes. Remove the balls from the freezer and roll once again to create perfect circular balls. Freeze for another 15 minutes (30 minutes total), until hardened.
    Steps showing how to make peanut butter balls. Dip the balls in chocolate the add flaky sea salt.
    • Step 5: Dip in chocolate. In a small microwave-safe bowl, combine the chocolate and refined coconut oil. Microwave in 30-second intervals, stirring between intervals, until the chocolate is smooth and glossy. Remove the peanut butter balls from the freezer. Using a fork, dip the balls in the melted chocolate, scraping any excess chocolate on the sides of the bowl. Drop the balls onto the lined baking sheet. Repeat until all the balls have been coated, then use a spoon to drizzle any leftover chocolate on top. Sprinkle with flaky sea salt, then place the tray back in the freezer for 20 minutes.
    • Step 6: Chill to set. After 20 minutes, remove the tray from the freezer. Cut away any excess chocolate from the bottoms of the peanut butter balls and transfer the balls to an airtight container to continue to set. Refrigerate for up to 2 weeks. 
    Close up shot of chocolate covered peanut butter balls with a peanut butter center.

    Substitutions & Variations

    • White Chocolate Peanut Butter Balls: For a creamy ultra-sweet candy, use melted white chocolate for the chocolate coating. 
    • Semi-Sweet or Milk Chocolate Peanut Butter Balls: If dark chocolate is too bitter, try using your favorite milk chocolate or semi-sweet chocolate chips instead. 
    • Holiday Sprinkles: Add holiday red and green sprinkles on top for a festive touch.

    Expert Tips

    • Peanut butter filling too soft: If your butter is too soft or if the peanut butter you’re using is too thin, the filling can get a little soft and sticky as you’re rolling. Add more powdered sugar, a tablespoon at a time, until you get a texture similar to play dough. Once the truffles have set in the refrigerator, the filling will harden and the texture will be similar to cookie dough. 
    • Filling is too crumbly: If the filling is too crumbly, you may have added too much powdered sugar or rice cereal. Keep molding the peanut butter balls between your hands, and if that does not work, add a tiny bit more peanut butter to the mix. 
    • Peanut butter filling melting when dipping: The melted chocolate may be too hot. You'll want to work quickly, especially when using natural peanut butter. 

    Storage Instructions

    • To Make-Ahead: You can make these crispy peanut butter balls a week before serving. They will last in the refrigerator for up to 2 weeks. 
    • To Store: I recommend refrigerating them to prevent the chocolate and peanut butter (if using nautral peanut butter) from melting. Store in an airtight container in the fridge for up to 2 weeks. 
    • To Freeze: Freeze chocolate-coated peanut butter balls on a lined baking sheet for 30 minutes to ensure the chocolate is set. Then transfer them to an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before serving. 
    Chocolate peanut butter truffles with crispy texture and flaky sea salt.

    FAQ

    What kind of crispy rice cereal should I use if I need the peanut butter balls to be gluten-free?

    I love using the brand, One Degree Brown Rice Cereal. If using other brands, check the ingredients for barley malt and malt flavor, two common gluten ingredients in Rice Krispie cereals.

    What should I do if the peanut butter mixture is too sticky to roll and shape?

    If they’re too sticky to work with, try adding a little more powdered sugar to the mixture until it reaches a consistency you can roll and shape into balls.

    Can I use nautral peanut butter to make the chocolate peanut butter balls with rice krispies?

    Yes, nautral peanut butter will work in this easy recipe. Make sure you measure the ingredients correctly and chill the balls before and after dipping. These peanut butter truffles will eventually melt at room temperature, so I recommend storing them in the refrigerator until ready to serve.

    More No Bake Recipes You'll Love

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    I hope you love this Peanut Butter Chocolate Balls with Rice Krispies recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

    Recipe

    Peanut Butter Chocolate Balls with Rice Krispies

    Peanut Butter Chocolate Balls with Rice Krispies

    Recipe Author : Rebecca Taig
    These Peanut Butter Chocolate Balls with Rice Krispies are classic buckeye balls with a crispy filling, coated in dark chocolate and flaky sea salt. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Servings 18
    Calories 171 kcal
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    Ingredients
     

    For The Peanut Butter Balls

    • ¾ cup (200g) creamy peanut butter
    • 2 tablespoons (28g) unsalted butter, softened
    • 1 cup (120g) powdered sugar
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 1½ cups (55g) rice cereal, slightly crushed see note for gluten-free

    For The Chocolate Coating

    • 1 cup (170g) melted dark chocolate bar or chocolate chips, for dipping
    • 1 tablespoon refined coconut oil, melted
    • flaky sea salt, to garnish

    Instructions
     

    • Cream the peanut butter and butter. In a large mixing bowl or stand mixer with a paddle attachment, add the peanut butter and softened butter. Cream together on medium speed until smooth.
    • Add the powdered sugar, salt, and vanilla. On low speed, add the powdered sugar, salt, and vanilla extract. Continue to mix until combined, scraping down the bowl as needed.
    • Add the rice cereal. Stir in the crushed rice cereal until combined.
    • Shape and chill peanut butter balls. Line a large baking sheet with parchment paper. Scoop the mixture into tablespoon-sized balls (18-20 grams weighed on a food scale). Roll each ball between clean hands to shape and round the balls. If using natural peanut butter, the dough will be sticky and may not roll as well, so we roll them twice. Place the balls on the lined baking sheet and freeze for 15 minutes. Remove the balls from the freezer and roll once again to create perfect circular balls. Freeze for another 15 minutes (30 minutes total), until hardened.
    • Dip in chocolate. In a small microwave-safe bowl, combine the chocolate and refined coconut oil. Microwave in 30-second intervals, stirring between intervals, until the chocolate is smooth and glossy. Remove the peanut butter balls from the freezer. Using a fork, dip the balls in the melted chocolate, scraping any excess chocolate on the sides of the bowl. Drop the balls onto the lined baking sheet. Repeat until all the balls have been coated, then use a spoon to drizzle any leftover chocolate on top. Sprinkle with flaky sea salt, then place the tray back in the freezer for 20 minutes.
    • Chill to set. After 20 minutes, remove the tray from the freezer. Cut away any excess chocolate from the bottoms of the peanut butter balls and transfer the balls to an airtight container and into the refrigerator to continue to set. Refrigerate for up to 2 weeks.

    Notes

      • To Make-Ahead: You can make these crispy peanut butter balls a week before serving. They will last in the refrigerator for up to 2 weeks. 
      • To Store: I recommend refrigerating them to prevent the chocolate and peanut butter (if using natural peanut butter) from melting. Store in an airtight container in the fridge for up to 2 weeks. 
      • To Freeze: Freeze chocolate-coated peanut butter balls on a lined baking sheet for 30 minutes to ensure the chocolate is set. Then transfer them to an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before serving. 
      • Peanut Butter: I prefer using natural peanut butter, but keep in mind the peanut butter truffles will become melty at room temperature. To avoid is, I recommend storing the truffles in the refrigerator. 
      • Gluten-Free Cereal: Use a certified gluten-free rice cereal, and double-check that the ingredients.
      • Weigh ingredients. For complete accuracy I recommend using a food scale to measure. 
      • Double the recipe. You can easily double this recipe.
    •  
    •  

    Nutrition

    Serving: 1 peanut butter ballCalories: 171kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 3mgSodium: 95mgPotassium: 127mgFiber: 1gSugar: 11gVitamin A: 195IUVitamin C: 2mgCalcium: 36mgIron: 1mg
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