Description
Rice Krispie Peanut Butter Balls are made with creamy peanut butter, crispy rice cereal, and a touch of chocolate. They’re the perfect combination of sweet, salty, and crunchy!
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 2 cups Rice Krispies cereal
- 1 1/2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil or shortening (optional, for smooth chocolate coating)
Instructions
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Prepare the Peanut Butter Mixture:
- In a large bowl, mix the peanut butter, softened butter, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar and mix until well combined. The mixture will become thick and dough-like.
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Add the Cereal:
- Gently fold in the Rice Krispies cereal until evenly distributed. Be careful not to crush the cereal too much.
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Shape the Balls:
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. You should get about 30-40 balls.
- Chill the balls in the refrigerator for at least 30 minutes, or until firm.
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Melt the Chocolate:
- In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
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Coat the Peanut Butter Balls:
- Using a fork or a toothpick, dip each peanut butter ball into the melted chocolate, letting the excess drip off.
- Place the coated balls back onto the parchment-lined baking sheet.
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Set the Chocolate:
- Refrigerate the chocolate-coated balls for 20-30 minutes, or until the chocolate is firm.
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Serve:
- Transfer the balls to an airtight container. Store in the refrigerator for up to 2 weeks or at room temperature for 3-4 days.
Notes
- Toppings: Sprinkle sea salt, chopped peanuts, or sprinkles on top of the chocolate coating before it sets for extra flair.
- Crunch Variations: Use crunchy peanut butter or mix in mini chocolate chips for added texture.
- Storage: These freeze well! Store them in a freezer-safe container for up to 2 months and thaw before serving.