Chocolate and peanut butter are a classic pairing — think Reese’s cups, peanut butter and Nutella sandwiches, or peanut butter M&Ms. This recipe highlights that beloved combination with crunchy peanut butter, butter, powdered sugar and a chocolate coating. Each bite-sized ball is finished with a chocolate candy coating for a satisfying crunch and rich flavor.
The surprise ingredient is Rice Krispies cereal. Their light, airy texture pairs perfectly with the creamy peanut butter and chocolate, giving these treats an extra pleasant crunch. These peanut butter balls are simple to make and perfect for holidays, parties, or everyday snacking. Kids and adults alike will enjoy these small, delicious morsels.
These bite-sized chocolate peanut butter balls are easy to prepare ahead and keep chilled until serving. The Rice Krispies add a light texture inside while the chocolate coating provides a smooth exterior. If you love the contrast of peanut butter and chocolate, this recipe is a winner.
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Why You’ll Love the Recipe
These gooey, crunchy bites combine creamy peanut butter with the crispness of Rice Krispies and the sweetness of a chocolate coating. They’re quick to assemble and deliver a familiar, comforting flavor with a fun twist from the cereal.
How to Serve
Serve chilled straight from the refrigerator whenever a sweet craving hits. They pair nicely with coffee after a meal or as part of a dessert spread. Because the chocolate coating can soften in warm conditions, avoid serving them outdoors on hot days.
Make-Ahead and Storage
Yes — these are ideal for making ahead since they must be chilled to set. Store finished peanut butter balls in an airtight container in the refrigerator; they will stay fresh for up to two weeks.
INGREDIENTS
- 1 cup powdered sugar
- 1 cup crunchy peanut butter
- Chocolate candy coating or chocolate chips
- 2 cups Rice Krispies cereal
- ¼ cup butter, at room temperature
- 54 mini muffin paper cups
HOW TO MAKE PEANUT BUTTER BALLS
- Beat the peanut butter, room-temperature butter and powdered sugar in a bowl with an electric mixer until smooth and combined.
- Fold in the Rice Krispies and stir until evenly distributed through the peanut butter mixture.
- Freeze the mixture for 30 minutes to firm it up for easier shaping.
- Shape the chilled mixture into about 25 bite-sized balls and place each one in a mini muffin paper cup.
- Chill the formed balls in the refrigerator while you prepare the chocolate coating.
- Melt the chocolate candy coating or chocolate chips gently over low heat, stirring frequently to avoid scorching.
- Coat each ball by placing it on a fork and dipping into the melted chocolate, tapping off any excess.
- Set the coated balls on a parchment-lined baking sheet.
- Repeat until all balls are coated.
- Refrigerate the tray until the chocolate is fully set, then transfer the peanut butter balls to an airtight container and keep refrigerated.
PEANUT BUTTER BALLS WITH RICE KRISPIES
Ingredients
- 1 cup powdered sugar
- 1 cup crunchy peanut butter
- Chocolate candy coating or chocolate chips
- 2 cups Rice Krispies cereal
- ¼ cup butter, at room temperature
- 54 mini muffin paper cups
Method
- Beat the peanut butter, butter and powdered sugar until smooth.
- Stir in the Rice Krispies until combined.
- Freeze for 30 minutes.
- Roll into about 25 balls and place each in a mini muffin cup.
- Refrigerate while preparing the chocolate coating.
- Melt the chocolate gently over low heat, stirring constantly.
- Dip each ball into the melted chocolate to coat.
- Place on parchment-lined baking sheet to set.
- Repeat until all balls are coated.
- Chill until the coating is set, then store in an airtight container in the refrigerator.
Notes
Variations and Substitutions: Use any chocolate you prefer for the coating — melting candy, semisweet or white chocolate chips all work well.
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