Rice Krispie Peanut Butter Balls are crispy peanut butter balls with milk chocolate coating and peanut butter drizzle you can make in your microwave with 5 ingredients.
Perfect no bake treats for holiday gift giving and your holiday cookie trays. Try Microwave Peanut Brittle, Gingerbread Pumpkin Balls, and No Bake Chocolate Coconut Balls next!
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These cute little no bake peanut butter balls are a crowd-pleaser. The eye-catching peanut butter drizzle lures them in, and the creamy peanut butter, crunchy Rice Krispies, and smooth, rich chocolate keeps them coming back for more.
And they're so easy to make in the microwave -- no need to fuss with a double boiler!
You're Going to Love These
- Traditional peanut butter balls are a nostalgic Christmas time classic for gift giving, cookie exchanges, and holiday parties
- Anyone who loves peanut butter cups is going to love you for making these easy peanut butter balls
- Rice Krispie peanut butter balls are BOTH smooth and creamy and satisfyingly crunchy and crispy at the same time.
- Easy recipe comes together quickly in the microwave with 5 simple ingredients.
Ingredients
You only need a handful of ingredients to make these peanut butter rice krispie balls without powdered sugar.
Rice Krispies. Crispy rice cereal adds a light and crispy texture.
White chocolate chips. Use a premium brand of white chocolate for the smoothest melting. I use Ghirardelli for the creamiest filling for these peanut butter rice krispie balls.
Peanut butter. I used smooth peanut butter, but chunky peanut butter would also be delicious!
Milk chocolate. I used milk chocolate because it is the quintessential BFF with peanut butter. Semi-sweet chocolate chips or dark chocolate chips would also be very delicious with the peanut butter filling.
Shortening or oil. Shortening or vegetable oil keeps the chocolate coating at a firmer state at room temperature. You can use coconut oil, but when at room temperature, the coating will melt in your hands.
How to Make Rice Krispie Peanut Butter Balls
Step 1: Microwave white chocolate chips and peanut butter in a small microwave-safe bowl until smooth and creamy.
Step 2: Stir the crushed Rice Krispies into the peanut butter mixture. Chill in the refrigerator for about 10 minutes or until the dough is firm enough to roll into balls.
Step 3: Roll the dough into 1-inch balls with a ½ tablespoon measuring spoon or small cookie scoop. Place the balls on a plate or cookie sheet lined with wax paper or parchment paper and chill until firm, at least 10 minutes.
Step 4: Melt milk chocolate chips and shortening in a microwave-safe bowl until smooth and creamy.
Drop each chilled peanut butter ball into the melted chocolate. With two spoons, roll each ball in the chocolate until coated and transfer it to a wire rack over a baking sheet so the excess chocolate can drip down.
Step 5: Microwave peanut butter and white chocolate chips in a small bowl until melted and smooth.
Drizzle the peanut butter mixture on top of the balls. Feel free to add a sprinkle of sea salt or festive holiday sprinkles while the chocolate is still wet.
Step 6: Once the peanut butter drizzle has dripped down the peanut butter balls, use two forks to carefully transfer them back onto the parchment-lined baking sheet. Place them in the refrigerator to set.
They will be very firm right out of the fridge, and will soften as they get to room temperature.
Expert Tips
- If the chilled mixture is too firm to scoop, let it sit out for a few minutes until it's easy to roll into balls.
- If the chocolate coating or peanut butter drizzle is too thick, stir in a little more shortening.
- Chocolate peanut butter balls will get quite firm in the fridge but will soften at room temperature.
- Placing the peanut butter balls on a wire rack after coating them in chocolate allows the excess chocolate to drop off and keeps a pool of chocolate from forming around the balls.
Recipe FAQs
Chocolate peanut butter truffles are best eaten fresh. Store in an airtight container between layers of wax paper in the refrigerator for up to two weeks.
Yes. Freeze chocolate covered peanut butter balls in a freezer-safe container for up to 3 months.
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Rice Krispie Peanut Butter Balls
Ingredients
Peanut Butter Balls
- 1 cup Rice Krispies, lightly crushed
- 1 cup white chocolate chips
- 2 tablespoons peanut butter
Milk Chocolate Coating and Peanut Butter Drizzle
- 1 cup milk chocolate chips
- 1 teaspoon shortening
- 1 tablespoon peanut butter
- 1 tablespoon white chocolate chips
Instructions
- Place 1 cup white chocolate chips and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave on high for 30 seconds. Stir. Microwave in 10-second increments, stirring in between, until the chocolate and peanut butter are melted and smooth and creamy.
- Stir the crushed Rice Krispies into the peanut butter mixture. Chill for about 10 minutes or until the dough is firm enough to hold a shape.
- Roll the dough into 1-inch balls with a ½ tablespoon measuring spoon or small cookie scoop. You should have about 20. Place the balls on a plate or cookie sheet lined with wax paper or parchment paper. Chill until firm, at least 10 minutes.
- Place 1 cup milk chocolate chips and 1 teaspoon of shortening in a microwave safe bowl large enough for dipping the peanut butter balls. Microwave on high for 30 seconds. Stir. Continue to microwave in 10-second intervals until the chocolate is smooth and creamy.
- Drop peanut butter Rice Krispie balls into the chocolate one, two, or three at a time. Use two spoons to roll the balls in chocolate and transfer them to a wire rack over a baking sheet to allow the excess chocolate to drip off.
- Microwave 1 tablespoon peanut butter and 1 tablespoon of white chocolate chips in a small bowl until melted and smooth. With a spoon, drizzle the peanut butter mixture over the chocolate covered peanut butter balls. If desired, sprinkle with sea salt or festive sprinkles while the chocolate coating is still wet.
- Once the peanut butter drizzle has dripped down, use two forks to carefully transfer the balls back onto the parchment lined baking sheet. Refrigerate to set.
- Store your peanut butter rice krispie balls in an airtight container between layers of wax paper in the refrigerator for a few days. You can also freeze them for several weeks.
Video
Notes
- Lightly crush the rice krispies so you can roll the mixture into nice, round balls.
- If the mixture becomes too firm in the refrigerator, let it sit out for a few minutes until it's easy to roll into balls.
- If the chocolate coating or peanut butter drizzle are too thick, just stir in a little more shortening.
- These peanut butter balls will get quite firm in the fridge, but will soften at room temperature.
After crushing the Rice Krispies put them in a sieve and shake over the wastebasket to remove dust, then measure.
Hi, Nancy, thanks for the tip :).