January 10, 2024
Review RecipePeanut Butter Balls
This creamy and decadent peanut butter balls recipe has been passed down in our family for several generations.
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Table of Contents
Rich and buttery, these old-fashioned no-bake peanut butter balls are a tasty treat straight from grandma’s recipe box. Rice Krispie treats are mixed with smooth peanut butter and powdered sugar to create an irresistible filling before being coated in melted chocolate.
Peanut Butter Balls Ingredients
You’ll need:
- 1½ cups of Rice Krispies cereal
- 1 cup of smooth peanut butter
- ⅓ cup of unsalted butter, room temperature
- 1⅔ cups of powdered sugar
- 1 (12-ounce) bag of chocolate chips
Substitutions And Additions
CEREAL: You could use Cornflakes or oatmeal flakes instead of Rice Krispies for this candy treat.
PEANUT BUTTER: Choose your favorite peanut butter brand for this peanut butter truffles recipe. You could also use crunchy peanut butter instead of creamy peanut butter.
We’d recommend avoiding natural peanut butter because the natural oils sometimes make it hard to get the peanut butter to set the way you need it to.
MIX-INS: I have a friend who adds a touch of honey or cream cheese to the filling mix as well.
CHOCOLATE: I typically use melted milk chocolate for dipping these balls, but you could use a different kind of chocolate, such as dark chocolate, white chocolate, or semi-sweet chocolate chips as well for these easy peanut butter balls.
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 great recipe because it’s the best!
How To Make This Peanut Butter Balls Recipe
OUR RECIPE DEVELOPER SAYS
This recipe is super easy to double, freezes really well, and makes excellent gifts to share.
STEP ONE: Line a baking sheet with parchment paper.
STEP TWO: Place the cereal in a baggie and use a rolling pin to crush it.
STEP THREE: In a medium bowl, add peanut butter, butter, and powdered sugar.
STEP FOUR: Add the crushed cereal on top of ingredients.
STEP FIVE: Mix ingredients until completely combined. The peanut butter mixture should form a dough-like ball.
STEP SIX: Roll into small balls. Place in the fridge for at least 2 hours.
PRO TIP:
If you are rolling the balls with your hands and are finding that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the peanut butter from sticking to you.
STEP SEVEN: In a small microwave-safe bowl, melt chocolate chips in the microwave ⅔ cup at a time.
Start with a 45-second interval and then stir. If the chocolate needs more, heat in 15-second intervals until smooth. Add a splash of corn oil to melted chocolate, if needed, to thin it out.
STEP EIGHT: Roll the balls in the melted chocolate coating and place each dipped ball on the parchment paper.
PRO TIP:
The chocolate has to be quite hot and the peanut butter balls really cold for the chocolate to stick properly. If you find it is taking too much time, you may want to keep the peanut butter balls in the fridge and only take a few out at a time to work with.
STEP NINE: Add sprinkles while the chocolate is still wet, optional.
STEP TEN: They are ready to eat when the chocolate is set. You can pop them in the fridge to help speed up this process if you’d like.
How to Serve
These are the best peanut butter balls I’ve ever tasted. They are great to add to a homemade gift for friends and family.
Make a batch of our gingerbread truffles and Oreo truffles for a variety of treats to share.
You can also make a low-carb version of this easy treat with these keto chocolate peanut butter balls. Our no bake peanut butter bars are similar to these chocolate peanut butter treats.
MORE DESSERT BALLS RECIPES
Storage
IN THE FRIDGE: Place this chocolate peanut butter treat in an airtight container in the refrigerator for up to a week.
IN THE FREEZER: You can freeze this delicious treat 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 you’re ready to eat more, just remove them and allow them to thaw in the fridge until you’re ready to eat.
Looking for a simple homemade candy? This chocolate peanut butter balls recipe is it! This recipe is totally no-bake. I know you’ll enjoy these rich, delicious homemade peanut butter balls!
Frequently Asked Questions
Can I use a different nut butter instead of peanut butter?
You can swap peanut butter for almond butter, cashew butter, or any other nut butter you prefer.
My mixture seems too sticky. How can I make it easier to handle?
If the mixture is sticky, try wetting your hands slightly or coating them with powdered sugar before rolling the balls. This will prevent the mixture from sticking to your hands.
Do I have to use creamy peanut butter or can I use crunchy?
Crunchy peanut butter would work fine and give you even more crunch alongside the Rice Krispie cereal.
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Peanut Butter Balls
This creamy and decadent peanut butter balls recipe has been passed down in our family for several generations.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 30
Ingredients
- 1½ cups crispy rice cereal
- 1 cup smooth peanut butter
- ⅓ cup unsalted butter, room temperature
- 1⅔ cups powdered sugar
- 12 ounces chocolate chips
Instructions
- Place cereal in a baggie and use a rolling pin to crush it.
- In a medium bowl, add peanut butter, butter, and powdered sugar.
- Add the crushed cereal to the top of ingredients.
- Mix ingredients until completely combined. It should form a dough-like ball.
- Roll into small balls. Place in fridge for at least 2 hours.
- Melt chocolate chips in the microwave ⅔ 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 sprinkles while the chocolate is still wet, optional.
- They are ready to eat when chocolate is set. You can pop them in the fridge to help speed up this process if you'd like.
Video
Notes
- This recipe is super easy to double, freezes really well, and makes excellent gifts to share.
- If you are rolling the balls with your hands and are finding that it is sticky work, cover your hands with a light dusting of powdered sugar to prevent the peanut butter from sticking to you.
- The chocolate has to be quite hot and the peanut butter balls really cold for the chocolate to stick properly. If you find it is taking too much time, you may want to keep the peanut butter balls in the fridge and only take a few out at a time to work with.
Nutrition
Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 55mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 63IU | Calcium: 5mg | Iron: 0.2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Toni Thomason says
One word… Delicious!
Carolyn Goodman says
I’m going to try this version next time. My recipe I make every Christmas. I don’t crush the Rice Krispies and just dip halfway in chocolate. I would probably this 5 stars.
Treena says
I make batch after batch of these during the holidays. Can’t seem to keep them in the house.
Kristyn says
These sound amazing. I’d love to make them ahead of time for Christmas. How would you store them if you weren’t freezing them?
Layne Kangas says
They’re amazing! Just leave them in the fridge, enjoy! 🙂
Dianne says
Thank you for sharing I will definitely have to try. My family’s recipe has crushed graham crackers instead of the rice crispy.
Diana says
I’m from Ohio so I make Buckeyes. This is a similar treat, but my family loves peanut butter and chocolate. I think these would be fun to try. In the directions you say to mix cereal, butter and peanut butter etc., but I don’t see an amount for the butter in the recipe. Am I missing it, or is that an oversight? I have butter in my Buckeyes, so I thought I better ask.
Thank you for sharing.
Layne Kangas says
Hey, there – the recipe shows 1/3 cup of butter, enjoy 🙂 (My mom’s family is from Willard, Ohio!)
Penny says
Could you use coconut oil instead of butter to make them dairy free?
Layne Kangas says
I think that would work – I haven’t made it that way before so I can’t say for sure – please let me know how they turn out if you do them like that!
Meg says
I tried this with coconut oil, wonderful!
Layne Kangas says
Yay!
Katie says
These look delicious! What kind of chocolate chips do you use? Milk, semisweet, dark?
Layne Kangas says
I used semi-sweet but you could use any that you love! 🙂
Velma beymer says
I crush graham crackers instead of rice crispies in mine
Nancy says
Can u use melting chocolate discs instead of chips
Layne Kangas says
They will actually melt differently, so I recommend using the chips for this recipe.
Alh82 says
Can the cereal just be left out? Also I have the almond bark chocolate, can that be used to coat them in?
Layne Kangas says
I haven’t tried using the almond bark chocolate, so I can’t say for sure how it would work or turn out. If you omit the cereal, it will completely change the consistency and texture of the treats!
Melanie Allen says
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?
Layne Kangas says
Either is fine 🙂 If your house is really warm, I might leave in the fridge!
Melissa says
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!
Amy K says
We have a family recipe very similar to this. Ours has us melt the butter and peanut butter and then pour it over the powdered sugar and cereal. I find this helps the binding. Hope it helps!
Lynn Newbern Morris says
I made these and dipped 1/2 in dark chocolate and 1/2 in milk chocolate. Very good. I will make them again.
Lily says
Great for my holiday get togethers and easy snacks for sports
Sheena says
Hi, could you tell me how much more I would need of everything to double the recipe. I will be making these for about 40 people. Thanks!
Layne Kangas says
Hi, Sheena – you would need to double each of the ingredients to make about 60 balls or triple them to make about 90. Enjoy!!
Mary C says
Our family recipe is equal parts: extra crunchy PB, powdered sugar and crushed graham crackers! Roll into balls , dip into melted chocolate bark or ambrocious, cool and enjoy!
Layne Kangas says
Yum!!
Karen says
These are wonderful! We are planning to ship some holiday cookies to our family and friends this year. I’m wondering if anyone has any suggestions (or warnings) about shipping these. Thanks!
Jessica says
Can I use vegetable oil instead of corn oil?
Layne Kangas says
Yes!
Bonnie says
My 9 yr old daughter and I made these, they are very easy to whip up and are so yummy! Taste like Reese Peanut Buttercups Love this recipe!! 😋
Nancy says
Is the cereal measure before or after crushing?
Layne Kangas says
It’s measured before crushing. Enjoy!
Kim says
I made these to give to a neighbor as a thank you but… they didn’t make it over 🤣 these are so good and this newborn mama is loving having a delicious treat I can sneak with one hand as I nurse
Dar says
Can these be frozen for a cookie tray?
Layne Kangas says
We haven’t tried freezing them, only leaving them in the fridge. Enjoy!
Tiffany says
I freeze all the time but don’t dip in chocolate until ready to use
Sara says
These are a holiday staple.
Hannah says
My family loves it when I make these! I’ve made it four different times and it doesn’t disappoint each time!
Rachel says
Is the butter salted or unsalted?
Layne Kangas says
Hi, Rachel – unsalted, enjoy!
Liz says
Absolutely delicious! The crispy crunch is awesome. These were a big success and it’s so easy!
Val Smith says
Milk chic chips or semi sweet?
Layne Kangas says
Hi, Val – you can use any flavor of chips that you like, enjoy!