No-Bake Peanut Butter Balls with Rice Krispies
A Crispy, Creamy, Chocolate-Dipped Delight
These Peanut Butter Balls with Rice Krispies are the perfect no-bake treat that combines crunchy, creamy, sweet, and salty in every bite! Made with just six pantry-friendly ingredients, they come together in under an hour and are ideal for holiday trays, lunchbox treats, or anytime you need a quick and crowd-pleasing dessert.
Why You’ll Love This Recipe
- Quick and easy: Just 45 minutes from start to finish, no oven needed.
- Textured and satisfying: Crispy rice cereal gives a delightful crunch while the peanut butter filling stays creamy.
- Perfectly indulgent: Each ball is dipped in rich melted chocolate, making it irresistible.
- Great for make-ahead and freezing: These store beautifully and are a go-to for parties and cookie platters.
Ingredients
- 2 cups creamy or crunchy peanut butter (avoid natural varieties)
- ½ cup salted butter, softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 3½ cups Rice Krispies cereal
- 20 ounces chocolate melting wafers (or substitute with chocolate chips + shortening)
Instructions
- Mix the base:
In a large mixing bowl, beat together the peanut butter, softened butter, and vanilla extract until creamy and smooth. - Add sugar gradually:
Mix in the powdered sugar, ½ cup at a time, to fully incorporate and form a thick, dough-like mixture. - Fold in the crunch:
Gently stir in the Rice Krispies cereal, being careful not to crush the cereal too much. The mixture will be thick and slightly sticky. - Form into balls:
Scoop out portions using a medium cookie scoop (about 1½ tablespoons each) and roll them between your hands to create smooth balls. Place them on a parchment-lined baking sheet. - Chill (optional but helpful):
If the mixture is too soft to handle, refrigerate for 10–15 minutes before rolling. This makes dipping easier, too. - Melt the chocolate:
In a microwave-safe bowl or deep cup, melt the chocolate wafers in 30-second intervals, stirring between each, until smooth and fluid. If using chocolate chips, stir in 1 teaspoon of shortening for better dipping consistency. - Dip the peanut butter balls:
Using a fork or toothpick, dip each ball into the melted chocolate, let the excess drip off, and return them to the parchment-lined tray. - Set and store:
Let the chocolate set at room temperature or refrigerate for about 15 minutes. Once hardened, transfer to an airtight container.
Tips & Variations
- Chocolate choice:
Use milk chocolate for a sweeter bite or dark chocolate for a richer, more balanced flavor. - Alternative coatings:
Swap chocolate with white chocolate, or roll undipped balls in cocoa powder or finely crushed nuts for variety. - Make it festive:
Add sprinkles, drizzle with white chocolate, or top with a sprinkle of sea salt for a pretty finish.
Storage & Freezing
- Refrigerator:
Store in an airtight container or Ziploc bag for up to 7 days. - Freezer:
Place dipped and set balls on a tray to freeze for 1 hour, then transfer to a container or freezer bag. Store for up to 3 months. Thaw at room temperature before enjoying.
Recipe Notes
- These are naturally gluten-free if using certified gluten-free Rice Krispies and chocolate.
- Avoid natural peanut butter, as its oily consistency makes the mixture too loose to roll properly.
- The recipe yields about 25 balls, depending on size.
Nutrition (per serving)
Calories: 324 | Carbs: 31g | Protein: 6g | Fat: 22g | Sugar: 24g | Sodium: 142mg