Rice Krispies Peanut Butter Balls
Peanut butter and chocolate are so good together, and when you combine them in fun-to-make-and-eat Rice Krispies treats, they’re doubly delicious! Easy, tasty, and coated in chocolate – what’s not to love about these Rice Krispies Peanut Butter Balls!
Desserts don’t have to be complicated, and sometimes, it’s the simple recipes that are the best, just like these Rice Krispies Peanut Butter Balls. This is a no-bake dessert recipe, and they’re so good!
Rice Krispies Peanut Butter Balls
Make these with your kids. They’ll have fun getting their hands into the mixture and making the balls. You may want to help them dip the balls into the chocolate, though, as that can get messy.
These chocolate-covered peanut butter cereal balls are so good, and they’re perfect for potlucks or dessert after a family dinner because you can make them as big or small as you like. Affordable, easy, and coated in chocolate – that’s my kind of recipe!
Why I love this recipe
- It’s an easy, no-bake recipe.
- You can easily make a double batch as long as you have room in the fridge to chill the dough.
- You can store them on the counter or freeze them – how versatile and easy is that?
Gather these ingredients
- Peanut butter – Look for creamy, no-stir peanut butter.
- Butter – Salted; melted.
- Powdered sugar
- Vanilla extract
- Rice Krispies cereal – Name brand works much better than store brands.
- Shredded coconut
- Semi-Sweet Chocolate Chips
How to make Rice Krispies Peanut Butter Balls
- Line a baking sheet with parchment paper and set it aside.
- Mix the peanut butter and melted butter together with a hand or stand mixer until smooth.
- Add the powdered sugar and vanilla extract and beat until they are combined.
- Mix in the Rice Krispies cereal adn the coconut with a wooden spoon until combined.
- Scoop the dough into your hands using a small cookie scoop and form it into a ball. Place the balls on the parchment paper. Repeat until the dough is all formed into balls.
- Chill the balls in the fridge for about 30 minutes.
- Melt the chocolate in the microwave in 30-second intervals at 50% power until it is smooth and melted.
- Dip the chilled balls into the chocolate using a fork to roll them around until they’re fully coated. Transfer the chocolate-covered peanut butter ball to the baking sheet and repeat until they’re all coated in chocolate.
- Chill for at least 2 hours, then enjoy!
Tips & substitutions
- Room-temperature peanut butter is much easier to work with. If you keep it in the fridge, let it sit out for an hour or so to soften up.
- You can use sweetened or unsweetened coconut depending on how sweet you like your desserts.
- Try dipping these in dark chocolate or white chocolate instead of semi-sweet chocolate.
- If you make the balls bigger, let them chill longer.
- You can make the balls ahead of time and then freeze them before dipping them in the chocolate. Thaw them thoroughly then dip them into chocolate, refrigerate to set the chocolate, and enjoy!
I never need a reason to nibble on something sweet, but these chocolate-covered Rice Krispies balls are especially delicious with a cup of coffee after dinner. I will serve these casual treats with equally casual dinners like pappardelle pasta with vodka sauce or Taco Sloppy Joes. They’d also go nicely on a chocolate dessert board!
Store any leftover Rice Krispies Peanut Butter Balls in an airtight container on the counter for 3-4 days or pop them into a freezer-safe container and freeze them for up to 4 weeks.
Check out these awesome chocolate recipes while you’re here
- Chocolate Fudge Brownies
- Chocolate Buttermilk Waffles
- Chocolate Peanut Butter Cake
- Flourless Chocolate Cookies
Get the Recipe:
Rice Krispie Peanut Butter Balls
- 1 cup creamy no stir peanut butter
- 3 tablespoons salted butter, melted
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 cups Rice Krispies cereal, do not use off-brand of Rice Krispies
- ½ cup shredded coconut
- 12 oz Semi sweet chocolate chips
- Prepare a large baking sheet with parchment paper, for 18 balls.
- Mix together the peanut butter and melted butter with a hand or stand mixer.
- Add the powdered sugar and vanilla and mix to combine.
- Mix in the rice krispies and the coconut until combined, or use a wooden spoon to really stir it well (batter will be thick).
- Using a small cookie scoop, scoop the dough into your hands and roll to form a ball. Place on the parchment paper.
- Place the baking sheet in the fridge for 30 minutes to chill the dough.
- Melt the chocolate in the microwave until smooth on 50% heat.
- Gently dip the peanut butter balls into the chocolate one at a time, using a fork to roll them so that the chocolate covers each piece, then place back onto the baking sheet.
- Place the baking sheet back into the fridge and chill for at least 2 hours.
- Store leftover peanut butter balls in an airtight container for several days, or in the freezer for up to 4 weeks.
- TIP: You can freeze the balls BEFORE you add the chocolate, and add the chocolate later if you prefer.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...