In the world of easy no-bake treats, peanut butter balls are an automatic favorite. The combination of peanut butter and chocolate simply can’t be beat.
This version adds one more element: Rice Krispies cereal. Add a little Rice Krispie crunch to every blissful bite and your peanut butter balls just got even better!
It’s a good thing this recipe makes a bunch; it’s pretty much guaranteed that you can’t eat just one!
Why You’ll Love These No Bake Peanut Butter Balls
Let’s start with my favorite word: easy. No baking or special skills required. And its super easy to split the creation over 2 days. Make the balls and refrigerate them overnight, then do the dipping the next day. So convenient when time is limited, which is most of the time.
You only need 5 ingredients to make a bite sized treat that both kids and adults will find irresistible. And you end up with a lot! One batch makes about 80, so think of this recipe for Christmas cookie exchanges or holiday trays. They’d be welcome at any potluck!
**Be sure to scroll to the recipe card for detailed quantities and directions**
How to Make Peanut Butter Balls with Rice Krispies
No baking involved, but you do need to melt the peanut butter with butter to form a nice smooth mixture. I do this on the stove top in a small pan. Just turn the heat on low and stir it every couple minutes. I use this time to line a baking sheet with parchment paper and measure out the other ingredients.
Place Rice Krispies cereal and powdered sugar in a large bowl and mix to evenly distribute.
When the peanut butter is completely melted with the butter, remove from heat and pour over the Rice Krispies mixture in the bowl. Stir well until completely blended.
Use a small cookie scoop and your hands to form 1-inch balls of the peanut butter mixture.
💭 Tip: spray your hands lightly with cooking spray to minimize the sticking while you roll the balls.
Place on the prepared cookie sheet. Since you’re not baking these, they will not spread. Which means you can place them very close together. This is necessary if you want to fit them all on one sheet!
Once all the balls are formed, cover well with plastic wrap and refrigerate for at least 3 hours. This chilling step will firm up the balls so they are ready for dipping.
Melt chocolate candy coating or baking chocolate for dipping. I like to microwave in 30-second bursts, stirring in between, until the chocolate is fully melted and stirs evenly.
Place a peanut butter ball into the melted chocolate. Using 2 forks, roll it around to coat it, then lift it out.
Allow the excess chocolate to drip back into the bowl, then place it on a parchment (or wax paper) lined baking sheet. Repeat with the rest of the peanut butter balls.
Place the coated balls in the refrigerator to fully set before serving.
Substitution and Variation Ideas
This recipe uses peanut butter but if you have an allergy then by all means substitute with another nut butter.
The Rice Krispies cereal provides a lovely crunch in every bite, but if you want even more crunch, you could use crunchy peanut butter instead of creamy.
For a chocolate overload, you could add mini chocolate chips to the mix. But be careful! These balls are plenty sweet as-is. I’m not sure even I could handle additional chocolate in them!
To keep your Peanut Butter Rice Krispie Balls fresh, store them in an airtight container in the refrigerator for up to one week. If you want to keep them longer, freeze them for up to three months, but consider layering them with parchment or wax paper to prevent sticking.
You need to pay attention to the cereal being used. Rice Krispies cereal is not typically gluten free, as it is made with malt syrup, which is derived from barley. If gluten is a concern, you need to find a puffed rice cereal that is specifically labeled gluten-free.
When stored properly in the refrigerator, they can last for up to a week.
More Easy Cookies to Add to your Holiday Trays
If you love cake mix hacks, try some Funfetti Cake Mix cookies - easy to customize with sprinkles to suit every occasion!
And they might sound fancy, but French Christmas cookies are actually very easy, take only 6 ingredients, and make a batch big enough for Christmas cookie exchanges.
Peanut Butter Rice Krispie Balls
- 2¼ cups peanut butter creamy
- ½ cup butter 1 stick
- 4 cups powdered sugar confectioner’s
- 3 cups Rice Krispies cereal
- 16-20 ounces chocolate or candy coating
- Melt the peanut butter and butter in a saucepan over low heat, stirring often, until fully melted and smooth.
- Mix the cereal and powdered sugar in a large mixing bowl until well combined.
- Pour the melted peanut butter mixture over the cereal and stir until well distributed.
- Use a small cookie scoop and your hands to form 1-inch balls with the mixture. Place onto a parchment (or wax) paper lined baking sheet. You can crowd these pretty close together so they will all fit on one sheet.
- Refrigerate for at least 3 hours, or overnight.
- Melt the chocolate or candy coating, using 30 second bursts in the microwave, until it is stir able and smooth.
- Place a peanut butter ball into the melted chocolate and roll it around to coat. (I use 2 forks for this) Remove the coated ball and allow the excess chocolate to drip off, then transfer to a parchment or wax paper-lined baking sheet. Leave a little room between the balls so they do not end up sticking together. You’ll probably need to use 2 baking sheets for this step.
- Refrigerate the balls until the chocolate coating is completely firm.
- For best results, store in the fridge for up to one week.
Nutrition values are estimates only, using online calculators. Please verify using your own data.