Rich and buttery, these old-fashioned peanut butter balls are a “no bake recipe” straight from grandma’s recipe box. Rice Krispie treats are crushed and mixed with smooth peanut butter and powdered sugar to create an irresistible filling before being coated in melted chocolate.
Psst, you can also make a low-carb version with these keto chocolate peanut butter balls.
Peanut Butter Balls:
Looking for a simple homemade candy? Peanut butter balls are it! This recipe is totally no-bake. The filling is crushed Rice Krispies with smooth peanut butter and powdered sugar. Then, they’re dipped in melted milk chocolate and chilled.
Peanut Butter Balls Ingredients:
- 1.5 cups Rice Krispies cereal
- 1 cup smooth peanut butter
- 1 and 2/3 cup powdered sugar
- 1/3 cup butter at room temperature
- 1 bag of chocolate chips
Substitutions:
Swap Ingredients: You could use Cornflakes or oatmeal flakes instead of Rice Krispies. You could also use crunchy peanut butter instead of creamy. I have a friend who adds a touch of honey or cream cheese to the filling mix as well.
Change the Chocolate: I typically use melted milk chocolate for dipping these balls but you could use dark chocolate or white chocolate as well.
Fun Toppings: You can serve them plain or add sprinkles on top for a festive finish for a party dessert or DIY gift. Everyone will beg you for this simple recipe because it’s the best!
How to Make Peanut Butter Balls
Place the cereal in a baggie and use a rolling pin to crush it.
In a medium bowl, add peanut butter, butter, powdered sugar, and crushed cereal. Mix until completely combined.
Roll into small balls. Place in the fridge for at least 2 hours.
Melt chocolate chips in the microwave 2/3 cup at a time. Add a splash of corn oil to melted chocolate, if needed, to thin it out.
Roll balls in melted chocolate and place on parchment paper.
Ready to eat when chocolate is set! You can pop them in the fridge to help speed up this process if you’d like.
Can you freeze peanut butter balls?
You can freeze peanut butter balls for up to 3 months. Just make sure to store them in an airtight, freezer-safe container. I would suggest putting them in the freezer on the parchment paper on a cookie sheet until they’re totally frozen. Once they’re set, you can remove and place into a container or baggie. I usually double layer my baggies to make sure they stay as fresh as possible in the freezer. Once you’re ready to eat more, just remove and allow to thaw in the fridge until you’re ready to eat.
SEE ALSO: Carmelitas | PB Brownies | Baby Ruth
I know you’ll enjoy these rich, delicious homemade peanut butter balls!
Even More chocolate peanut butter Recipes:
- Peanut Butter Cookie Cups
- Chocolate Peanut Butter Pie
- Chocolate Peanut Butter Cheerio Bars
- No-Bake Peanut Butter Pie
- Chocolate Peanut Butter No-bake Cookies
- Peanut Butter Brownies
Peanut Butter Balls
Ingredients
- 1.5 cups crispy rice cereal
- 1 cup smooth peanut butter
- 1 and 2/3 cup powdered sugar
- 1/3 cup butter at room temperature
- 1 bag chocolate chips
- Candy topping: sprinkles and mini-gingerbread men
Instructions
- Place cereal in a baggie and use a rolling pin to crush it.
- In a medium bowl, add peanut butter, butter, powdered sugar and crushed cereal. Mix until completely combined.
- Roll into small balls. Place in fridge for at least 2 hours.
- Melt chocolate chips in the microwave 2/3 cup at a time. Add a splash of corn oil to melted chocolate, if needed, to thin it out.
- Roll balls in melted chocolate and place on parchment paper.
- Add the sprinkles and gingerbread men candy while the chocolate is still wet.
- Ready to eat when chocolate is set!
These look delicious. I’m going to make them today. Do they need to be stored in the fridge or can they be stored at room temperature?
Either is fine 🙂 If your house is really warm, I might leave in the fridge!
Hi! I made these today since they looked absolutely delicious and easy to make. However, my “dough” was very crumbly and did not hold together well. Any suggestions or tips?
Thank you!
I made these and dipped 1/2 in dark chocolate and 1/2 in milk chocolate. Very good. I will make them again.