Peanut Butter Balls with Chocolate Rice Krispies
Chocolate Peanut Butter Balls get a major texture upgrade with this simple recipe twist. Using pantry staples you already have, these treats come together quickly for a fuss-free dessert or party snack. The smooth, truffle-like filling pairs perfectly with a shatteringly crisp chocolate rice cereal coating that melts in your mouth.
Ingredients
Peanut butter filling
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 ½ cups powdered sugar plus more if needed
Chocolate coating + crunch
- 12 ounces semi-sweet chocolate chips or chopped chocolate
- 1 tablespoon coconut oil or shortening optional, for smoother dipping
- 2 ½ cups chocolate crispy rice cereal lightly crushed
Instructions
- Mix the filling. In a large bowl, mix peanut butter and softened butter until smooth. Add vanilla and salt. Mix in powdered sugar until thick and rollable.
- Chill. Cover and refrigerate 20–30 minutes.
- Roll. Scoop into 1-tablespoon portions and roll into balls. Place on a parchment-lined baking sheet.
- Chill again. Refrigerate 30 minutes (or freeze 15 minutes).
- Prep cereal. Place lightly crushed chocolate crispy rice cereal in a shallow bowl.
- Melt chocolate. Melt chocolate in short microwave bursts, stirring often. Stir in coconut oil if using.
- Dip and coat. Dip each ball in chocolate, tap off excess, then roll in cereal. Return to parchment.
- Set. Refrigerate 20–30 minutes until chocolate is firm.
Notes
If the filling is too soft, chill longer or add powdered sugar 2 tablespoons at a time.
If it’s too stiff, mix in 1 tablespoon peanut butter (or 1 teaspoon milk) to loosen.
Work in batches so the balls stay cold while dipping.
Tried this recipe?Let us know how it was!