Peanut Butter Balls with Chocolate Rice Krispies

Some treats don’t need a holiday calendar to make sense. You just want a sweet bite that feels a little special, doesn’t require turning on the oven, and tastes like you put real care into it.

These peanut butter balls are exactly that.

They’re soft and creamy in the middle, like a peanut butter truffle. The outside is dipped in chocolate, then rolled in chocolate rice cereal so you get that delicate crunch the second your teeth hit the coating. It’s a great texture combination—smooth, crisp, then melt-in-your-mouth. And the best part is how dependable the recipe is. If you follow the chill steps and melt the chocolate gently, they come out neat, shiny, and easy to handle.

I also love how flexible they are. You can keep them classic and simple, or adjust the sweetness, add a pinch of flaky salt on top, swap in crunchy peanut butter, or drizzle with white chocolate. They hold up well in the fridge, they freeze beautifully, and they travel better than frosted cookies when you need something that won’t smudge.

If you’ve ever made peanut butter balls and wished the outside had more personality than plain chocolate, the chocolate rice cereal is the answer. It adds crunch without making them heavy. It also makes the candy look finished, like something you’d buy from a bakery case.

Set aside an hour, clear a little fridge space, and you’ll have a batch of treats that disappear fast. Quietly. One by one.

Frequently asked questions

Can I use natural peanut butter?
I don’t recommend it for this recipe. Natural peanut butter can separate and make the filling oily or too soft to roll. For the best texture, use regular creamy peanut butter that’s already well-emulsified.

Why is my mixture too sticky to roll?
Usually it needs either more powdered sugar, more chill time, or both. Start by chilling the mixture for 20–30 minutes, then scoop and roll quickly with cool hands. If it still won’t hold shape, add 2–4 tablespoons powdered sugar and mix again.

How do I keep the chocolate coating smooth (not thick and clumpy)?
Melt the chocolate slowly and add a little coconut oil or shortening. That thins it just enough to dip cleanly and helps it set with a smoother finish. Also, make sure the peanut butter balls are chilled before dipping.

Do I have to use chocolate rice cereal, or can I swap it?
You can swap it. Chocolate rice cereal gives the signature crunch and look, but crushed pretzels, finely chopped peanuts, toasted coconut, or even crushed graham crackers work too. Just keep the coating pieces small so they stick well.

Ingredients

I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.

Peanut butter

Use creamy peanut butter for the smoothest filling.

A standard grocery-store style peanut butter works best because it’s stable and consistent. If you use a natural peanut butter that separates, you can end up fighting the texture the whole time. The filling may never firm up the way you want.

If you love crunch, use crunchy peanut butter, but expect a slightly less “truffle-like” center.

Butter

Softened butter gives the filling that rich, melt-soft texture.

Let it sit at room temperature long enough that you can press a finger into it easily. If the butter is too cold, the filling won’t mix smoothly. If it’s melted, the mixture can turn too loose and harder to roll.

Powdered sugar

This is the binder. It thickens the filling, helps it hold shape, and gives that classic candy sweetness.

Sift it if your powdered sugar looks lumpy. It mixes smoother and you get a more even filling.

Vanilla extract

Vanilla adds warmth and keeps the peanut butter flavor from tasting one-note.

If you have vanilla bean paste, you can use it, but plain extract is perfect.

Salt

A pinch matters. Peanut butter is rich. Salt keeps the sweetness in check and makes the flavor taste deeper.

If your peanut butter is very salty, keep the added salt small. You can always add a tiny pinch more after tasting the mixture.

Chocolate for dipping

Use semi-sweet chocolate chips, dark chocolate chips, or a chopped chocolate bar.

Chocolate chips work great and are easy. A chopped bar melts a little smoother. Either is fine.

Coconut oil or shortening

This is optional, but highly recommended.

A small amount thins the chocolate so it coats neatly instead of going on thick. It also helps the chocolate set with a smoother finish.

Chocolate rice cereal

This is the fun part.

Use a chocolate crispy rice cereal (the kind that looks like little puffed rice pieces). You want it lightly crushed, not powdered. Bigger shards can fall off. Dust is messy.

The goal is a coating that looks even, feels crisp, and stays put.

Instructions

I’ve included step by step instructions below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

1) Make the peanut butter filling

Add the softened butter and peanut butter to a large mixing bowl.

Mix until smooth and creamy. A hand mixer is easiest, but a sturdy spoon works too if the butter is soft enough.

Add vanilla and salt. Mix again.

Now add the powdered sugar in batches. Start slow, unless you want a powdered sugar cloud. Mix until the filling is thick and holds together like soft dough.

You should be able to pinch a little piece between your fingers and it holds shape without sticking aggressively.

2) Chill the mixture

Cover the bowl and chill the mixture for 20–30 minutes.

This step makes rolling so much easier. It also helps the finished balls hold their shape once they’re dipped.

If your kitchen runs warm, don’t skip this.

3) Scoop and roll

Line a baking sheet with parchment paper.

Use a small cookie scoop (about 1 tablespoon) to portion the filling. Roll each portion into a smooth ball and place it on the parchment-lined baking sheet.

If the mixture starts sticking to your hands, wash and dry your hands, then roll again. Cool hands help. So does moving a little faster.

4) Chill again

Place the rolled balls in the refrigerator for 30 minutes.

This firms them up before dipping, which keeps them from softening and sliding around in the warm chocolate.

If you’re short on time, 15 minutes in the freezer also works. Just don’t forget them in there for hours uncovered or they can pick up freezer taste.

5) Prep the cereal coating

While the balls chill, pour the chocolate rice cereal into a shallow bowl.

Lightly crush it with your hands. You want smaller pieces so they stick and coat evenly, but still crunchy.

Think “crumbly” not “dust.”

6) Melt the chocolate

Add chocolate chips (or chopped chocolate) to a microwave-safe bowl.

Microwave in 20–30 second bursts, stirring between each, until melted and smooth. Stir often. Chocolate can look not-melted, then suddenly go too far.

If you’re using coconut oil or shortening, stir it in once the chocolate is mostly melted. The chocolate should be fluid enough to dip easily.

You can also melt chocolate in a double boiler on the stove if you prefer more control.

7) Dip and coat

Working with a few balls at a time (keep the rest chilled), dip each peanut butter ball into the melted chocolate.

Use a fork to lift it out and tap gently against the bowl to remove excess chocolate.

Immediately roll it in the chocolate rice cereal. Use your hands or a spoon to press cereal gently so it sticks.

Place the coated ball back on the parchment-lined sheet.

Repeat until all balls are dipped and coated.

8) Set the coating

Let the coated balls set at room temperature if your kitchen is cool, or place the tray in the refrigerator for 20–30 minutes to set quickly.

Once set, transfer them to an airtight container.

What makes these peanut butter balls work so well

This recipe is simple, but the balance is what makes it feel polished.

The filling has enough powdered sugar to hold shape, but not so much that it tastes like plain sugar paste. Butter keeps the texture soft and creamy instead of dry. Vanilla and salt give it that “finished” taste that makes you want another bite.

Then there’s the outside.

Chocolate adds a clean snap when it sets. The cereal adds crunch without being hard. It also keeps the coating from feeling overly thick, because the chocolate layer doesn’t have to do all the work by itself.

Texture really is the whole point here. Creamy center. Crisp outside. Sweet and salty in the same bite.

Chocolate coating tips

Chocolate dipping can be calm and easy, or it can turn into a sticky mess. A few small habits help a lot.

Melt gently

Low and slow wins. If chocolate overheats, it can seize, turn grainy, or thicken too much.

Microwave in short bursts and stir between each one. Stirring is doing real work.

Thin the chocolate

A little coconut oil or shortening helps the chocolate coat smoothly.

Without it, chocolate can dip thick, which makes the balls look bulky and can hide the cereal crunch.

Keep the centers cold

Chilled peanut butter balls are easier to dip. Warm ones can soften, deform, or even start melting into the chocolate.

If the tray sits out too long, put it back in the fridge and work in batches.

Tap off extra chocolate

That little tap on the bowl edge keeps the coating clean and prevents puddles underneath each ball.

How to get the cereal to stick neatly

This is the part that makes these different from basic peanut butter balls.

A few tricks:

Coat while the chocolate is still wet.
If you wait, the chocolate starts setting and the cereal won’t stick well.

Crush the cereal slightly.
Big pieces don’t hug the surface as neatly. Smaller pieces coat evenly.

Press gently.
After rolling, use your fingers to lightly press cereal into the chocolate. Not a squeeze. Just a gentle press so it adheres.

Work with a shallow bowl.
A wide bowl makes it easier to roll without smashing the ball.

If cereal starts falling off after setting, it usually means the chocolate was already drying when you rolled it, or the cereal pieces were too large. Easy fix for next batch.

Recipe tips

Measure the powdered sugar with a light hand

Powdered sugar packs down easily.

Spoon it into the measuring cup, then level it. If you scoop directly from the bag, you can add more than intended and the filling can turn too stiff.

If the filling is too soft

Chill it longer. That fixes most issues.

If it’s still too soft after chilling, add powdered sugar 2 tablespoons at a time and mix again.

If the filling is too stiff

Add a tablespoon of peanut butter or a teaspoon of milk and mix again.

Stiff filling can still taste fine, but it won’t melt in your mouth the same way.

Use parchment paper

Chocolate-coated candies can stick to plates and trays. Parchment makes removal easy and keeps bottoms tidy.

Keep your hands clean while rolling

Even a little chocolate on your fingertips can make the cereal stick where you don’t want it.

I like to roll all the balls first, then do the dipping and coating step after. It stays cleaner.

Want perfectly round candies?

After rolling, chill the balls, then roll them once more quickly before dipping. They smooth out even more.

Optional additions and flavor twists

You can keep these classic, or you can tweak them gently without losing what makes them good.

Peanut butter + graham

Add ½ cup finely crushed graham crackers to the filling.

It gives a slightly “cookie-like” flavor and a firmer bite. Great if you like the center less soft.

Peanut butter + mini chocolate chips

Stir ½ cup mini chocolate chips into the filling.

This turns them into a peanut butter chocolate chip candy bite, with little pockets of chocolate inside.

Salted finish

Right after coating with cereal, sprinkle a tiny pinch of flaky salt on top.

Sweet + salty works beautifully with peanut butter.

Dark chocolate coating

Use dark chocolate for dipping if you prefer less sweetness.

The peanut butter center stays sweet, but the outside feels more balanced.

White chocolate drizzle

After the balls set, drizzle melted white chocolate over the top.

It looks pretty and adds a creamy sweetness on the surface.

Nut-free option

Use sunflower seed butter instead of peanut butter.

It will taste different, obviously, but the method still works. It can be slightly softer, so you may need a touch more powdered sugar.

What to serve with them

These are great on a dessert tray because they’re small, tidy, and easy to grab.

They also pair well with:

a mug of hot chocolate
coffee or espresso
a cold glass of milk
fresh berries (nice contrast to the richness)

If you’re making a mixed cookie plate, these bring a different texture than baked cookies. Soft, creamy, crisp. It rounds out the tray.

Storage and reheating

No reheating needed here, and that’s part of the charm.

Refrigerator

Store in an airtight container in the refrigerator for up to 2 weeks.

The chocolate stays firm, the filling stays creamy, and the cereal stays crisp.

Room temperature

If your house is cool, you can keep them at room temperature for a few days. If it’s warm, store them in the fridge so the chocolate doesn’t soften.

Serving tip

If you love a softer center, let them sit at room temperature for 10 minutes before serving. The filling turns extra creamy.

Freezing and make-ahead

These freeze very well.

Freeze

Place the finished candies on a parchment-lined sheet and freeze until firm, about 1 hour.

Transfer to a freezer-safe container with parchment between layers. Freeze up to 3 months.

Thaw

Thaw in the refrigerator overnight for the best texture.

If you thaw at room temperature, condensation can form on the chocolate. It still tastes fine, but the surface can look slightly less polished.

Make-ahead for events

Make them a week or two early and store in the fridge. That takes dessert stress off your plate.