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Peanut Butter Balls with Rice Krispies

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These delightful no-bake treats combine creamy peanut butter, crunchy Rice Krispies, and rich chocolate for a bite-sized dessert that’s perfect for any occasion. Easy to make and even easier to enjoy!

Ingredients

Scale
  • 1 cuppeanut butter (creamy or crunchy)1/4 cupbutter, softened1 cuppowdered sugar2 cupsRice Krispies cereal, slightly crushed2 cupssemi-sweet chocolate chips2 tablespoonsvegetable shortening
  • 1/4 cupbutter, softened1 cuppowdered sugar2 cupsRice Krispies cereal, slightly crushed2 cupssemi-sweet chocolate chips2 tablespoonsvegetable shortening
  • 1 cuppowdered sugar2 cupsRice Krispies cereal, slightly crushed2 cupssemi-sweet chocolate chips2 tablespoonsvegetable shortening
  • 2 cupsRice Krispies cereal, slightly crushed2 cupssemi-sweet chocolate chips2 tablespoonsvegetable shortening
  • 2 cupssemi-sweet chocolate chips2 tablespoonsvegetable shortening
  • 2 tablespoonsvegetable shortening

Instructions

  1. 1️⃣Prepare a baking sheet: Line a cookie sheet with parchment paper or wax paper to prevent sticking.
  2. 2️⃣Mix the base ingredients: In a large mixing bowl, cream together the peanut butter, softened butter, and powdered sugar until smooth. Fold in the slightly crushed Rice Krispies cereal and mix until evenly combined.3️⃣Shape the balls: Scoop out small portions of the mixture and roll them into bite-sized balls (about 1 inch in diameter). Place them on the prepared cookie sheet. Chill in the refrigerator for at least 30 minutes to firm up.4️⃣Melt the chocolate: In a large microwave-safe bowl, combine the chocolate chips and vegetable shortening. Heat for 1 minute, then stir. Continue heating in 20–30-second intervals, stirring after each, until the chocolate is mostly melted. Stir until smooth and glossy.5️⃣Dip the peanut butter balls: Using a fork or a dipping tool, coat each peanut butter ball in the melted chocolate. Tap off any excess chocolate and place the dipped balls back onto the lined cookie sheet.6️⃣Set the chocolate: Allow the chocolate coating to firm up at room temperature. For faster results, place the tray in the refrigerator for about 15–20 minutes.7️⃣Store: Transfer the finished peanut butter balls to an airtight container. Store them in the refrigerator for up to 1 week or freeze for longer storage (up to 3 months).
  3. 3️⃣Shape the balls: Scoop out small portions of the mixture and roll them into bite-sized balls (about 1 inch in diameter). Place them on the prepared cookie sheet. Chill in the refrigerator for at least 30 minutes to firm up.4️⃣Melt the chocolate: In a large microwave-safe bowl, combine the chocolate chips and vegetable shortening. Heat for 1 minute, then stir. Continue heating in 20–30-second intervals, stirring after each, until the chocolate is mostly melted. Stir until smooth and glossy.5️⃣Dip the peanut butter balls: Using a fork or a dipping tool, coat each peanut butter ball in the melted chocolate. Tap off any excess chocolate and place the dipped balls back onto the lined cookie sheet.6️⃣Set the chocolate: Allow the chocolate coating to firm up at room temperature. For faster results, place the tray in the refrigerator for about 15–20 minutes.7️⃣Store: Transfer the finished peanut butter balls to an airtight container. Store them in the refrigerator for up to 1 week or freeze for longer storage (up to 3 months).
  4. 4️⃣Melt the chocolate: In a large microwave-safe bowl, combine the chocolate chips and vegetable shortening. Heat for 1 minute, then stir. Continue heating in 20–30-second intervals, stirring after each, until the chocolate is mostly melted. Stir until smooth and glossy.
  5. 5️⃣Dip the peanut butter balls: Using a fork or a dipping tool, coat each peanut butter ball in the melted chocolate. Tap off any excess chocolate and place the dipped balls back onto the lined cookie sheet.6️⃣Set the chocolate: Allow the chocolate coating to firm up at room temperature. For faster results, place the tray in the refrigerator for about 15–20 minutes.7️⃣Store: Transfer the finished peanut butter balls to an airtight container. Store them in the refrigerator for up to 1 week or freeze for longer storage (up to 3 months).
  6. 6️⃣Set the chocolate: Allow the chocolate coating to firm up at room temperature. For faster results, place the tray in the refrigerator for about 15–20 minutes.7️⃣Store: Transfer the finished peanut butter balls to an airtight container. Store them in the refrigerator for up to 1 week or freeze for longer storage (up to 3 months).
  7. 7️⃣Store: Transfer the finished peanut butter balls to an airtight container. Store them in the refrigerator for up to 1 week or freeze for longer storage (up to 3 months).

Notes

Crush with care: Lightly crush the Rice Krispies to maintain some crunch without turning them into powder.Chocolate tips: Vegetable shortening helps the chocolate stay smooth and glossy, but you can substitute coconut oil if desired.Decorate: Add a drizzle of white chocolate or sprinkle crushed nuts on top before the chocolate sets for an extra touch.
Chocolate tips: Vegetable shortening helps the chocolate stay smooth and glossy, but you can substitute coconut oil if desired.Decorate: Add a drizzle of white chocolate or sprinkle crushed nuts on top before the chocolate sets for an extra touch.
Decorate: Add a drizzle of white chocolate or sprinkle crushed nuts on top before the chocolate sets for an extra touch.

Find it online: https://www.delicetreats.com/easy-rice-krispie-peanut-butter-balls-recipe/