Peanut Butter Rice Krispie Balls are a delicious bite-sized treat that’s perfect for parties, snacking, gift giving, or your holiday cookie trays.
The best part is they’re super easy to make with just 5 ingredients in your microwave.
These cute little chocolate peanut butter balls are a crowd-pleaser.
The eye-catching peanut butter drizzle lures them in, then the creamy peanut butter, crunchy Rice Krispies, and smooth, rich chocolate keeps them coming back for more.
And because they're so easy to make, there's no need to wait until the holiday season or special occasions.
You can easily whip them up for an after school snack or impromptu dinner party.
If you love these yummy treats, check out these delicious candy recipes next:
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These chocolate peanut butter bon bons are a great recipe for gift giving, cookie exchanges,
Anyone who loves peanut butter cups (everyone, right?) is going to love you for making these.
These easy peanut butter balls are BOTH smooth and creamy and satisfyingly crunchy and crispy at the same time.
These crispy treats are an easy recipe the kids can help with!
This crispy peanut butter balls recipe comes together quickly in the microwave.
Ingredients
You only need a handful of ingredients to make these peanut butter rice krispie balls.
Rice Krispies. Rice Krispie cereal adds a light and crispy texture. You can also crush up another type of crisp cereal, graham crackers, butter crackers, pretzels — or whatever your heart desires.
White chocolate chips. Use a premium brand of white chocolate for the smoothest melting and to create a nice and creamy filling for these peanut butter rice krispie balls.
Peanut butter. I used smooth peanut butter, but crunchy 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. I experimented with coconut oil and shortening for the chocolate coating, but found that with coconut oil, the chocolate gets too soft when the rice krispie peanut butter balls are left at room temperature -- and melts in your hands.
Shortening keeps the chocolate at a much firmer state at room temperature. So you can definitely use coconut oil, just store your candy in the refrigerator right up until you serve it.
Step-by-step Instructions
Step 1
Lightly crush the Rice Krispies into crumbs. If you leave them whole, you won't be able to roll them into perfectly round little balls.
Step 2
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 white chocolate and peanut butter are melted and smooth and creamy.
Step 3
Add the crushed Rice Krispies. Stir until combined.
Step 4
The peanut butter mixture will be too soft to form into balls at this point.
Place the bowl in the refrigerator for about 10 minutes or until the dough is firm enough to hold a shape.
The longer it sits in the refrigerator, the firmer it will get. If it becomes too firm, just let it rest on the counter until it's easy to scoop.
Step 5
Roll the dough into 1-inch balls. I use a ½ tablespoon measuring spoon, but this small cookie scoop would also work. You should end up with about 20 peanut butter balls.
Place the balls on a plate or cookie sheet lined with wax paper or parchment paper. Place them back in the refrigerator to chill until firm, at least 10 minutes.
Step 6
Next is the chocolate coating.
Place 1 cup milk chocolate chips and 1 teaspoon of shortening in a microwave safe bowl that is 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.
If the chocolate is too thick to easily coat the rice krispie balls, add a little more shortening.
Step 7
Drop the peanut butter Rice Krispie balls into the chocolate one, two, or three at a time.
Roll them around in the chocolate, then place the balls on a wire rack and so the excess chocolate can drip off. This will keep a pool of chocolate from forming around the balls.
Continue until all peanut butter balls are coated in chocolate.
Step 8
Time to make the peanut butter drizzle.
Place 1 tablespoon of peanut butter and 1 tablespoon of white chocolate chips in a small bowl and microwave in 10-second increments until melted and smooth.
Use a spoon to drizzle the peanut butter over the chocolate covered peanut butter balls.
Feel free to add a sprinkle of sea salt or some fun, festive holiday sprinkles while the chocolate is still wet.
Step 9
Once the peanut butter drizzle has dripped down the peanut butter balls, carefully transfer them back onto the parchment lined baking sheet. I use two forks to accomplish this mission.
Place them in the refrigerator to set, then serve.
They will be very firm right out of the fridge, but will soften as they get to room temperature.
Storage
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.
Expert Tips
Lightly crush the rice krispies so you can roll the mixture into nice, round balls.
If the chilled mixture becomes 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 are too thick, stir in a little more shortening.
These peanut butter balls will get quite firm in the fridge, but will soften at room temperature.
Recipe FAQs
Adding shortening to chocolate when melting for dipping candy and other treats makes the chocolate smoother and easier to work with. If you melt chocolate without any shortening, the chocolate will be very thick and you may need to reheat it several times while you’re dipping your candy.
I prefer to use two spoons to drop and then gather up the coconut balls to transfer onto a wire rack. After the chocolate has dripped off, I then use two forks to pick up the balls and transfer them to waxed or parchment paper. This will avoid chocolate pooling around the base of the candy.
Honestly, what isn’t good dipped in chocolate? Ha! If you have the good fortune of having some left over melted chocolate, there are tons of things you can dip into chocolate, such as:
Potato chips
Strawberries
Apple slices
Bananas — bananas are really good dipped in chocolate and then frozen!
Pretzels
Cookies
Crackers
Nuts
Recipe Essentials
Placing the chocolate-covered peanut butter balls on a wire rack over a cookie sheet allows the excess chocolate to drip off, rather than pooling at the base of the candies.
These parchment sheets are so much easier to work with than rolled parchment paper.
More Sweet Treats to Try
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Peanut Butter Rice Krispie 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
- Lightly crush the Rice Krispies into crumbs. If you leave them whole, you won't be able to roll them into perfectly round little balls.
- 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.
- Add the crushed Rice Krispies. Stir until combined.
- The peanut butter mixture will be too soft to form into balls at this point. Place the bowl in the refrigerator for about 10 minutes or until the dough is firm enough to hold a shape. The longer it sits in the refrigerator, the firmer it will get. If it gets too firm, just let it rest on the counter until it's easy to scoop.
- Roll the dough into 1-inch balls. I use a ½ tablespoon measuring spoon, but a small cookie scoop would also work. You should have about 20. Place the balls on a plate or cookie sheet lined with wax paper or parchment paper. Place them back in the refrigerator to chill until firm, at least 10 minutes.
- Make the chocolate coating. Place 1 cup milk chocolate chips and 1 teaspoon of shortening in a microwave safe bowl that is 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. If the chocolate is too thick to easily coat the rice krispie balls, add a little more shortening.
- Drop the peanut butter Rice Krispie balls into the chocolate one, two, or three at a time. Roll them around in the chocolate, then place the balls on a wire rack and so the excess chocolate can drip off. This will keep a pool of chocolate from forming around the bottom of the balls.Continue until all peanut butter balls are coated in chocolate.
- Next, make the peanut butter drizzle. Place 1 tablespoon of peanut butter and 1 tablespoon of white chocolate chips in a small bowl and microwave until melted and smooth. With a spoon, drizzle the peanut butter over the chocolate covered peanut butter balls. Feel free to add a sprinkle of sea salt or some fun, festive holiday sprinkles while the chocolate coating is still wet.
- Once the peanut butter drizzle has dripped down the peanut butter balls, carefully transfer them back onto the parchment lined baking sheet. I use two forks to accomplish this mission. Place them in the refrigerator to set and serve. They will be quite firm right out of the refrigerator and will soften at room temperature.
- 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.
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 :).