My homemade peanut butter balls with Rice Krispies are creamy, crunchy, and nutty in the best way possible! I make a batch for after-school snacking, holiday potlucks, family movie nights, and more!
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My Easy Recipe for Peanut Butter Rice Krispie Balls
My peanut butter balls with Rice Krispies always remind me of my grandma’s kitchen during the holidays. She used to keep a giant tin of homemade treats on her counter, and everyone knew the peanut butter balls would disappear first.
Now, I still love keeping that tradition, letting my kids help roll the balls. It really means Leah taking as many Rice Krispies from the box as possible and Connor licking the extra chocolate from the bowl after they’re done.
I always make big batches during the holidays or anytime I want something sweet in the fridge. There are plenty of fun variations like graham crackers, but these will forever be the treats that remind me of being at my grandma’s house!
For more dessert balls recipes, check out my peanut butter oatmeal balls, 3 ingredient peanut butter balls, buckeyes, peanut butter balls with graham crackers, and Oreo balls!
Peanut Butter Balls with Rice Krispies Recipe Ingredients
- Creamy peanut butter – Gives the filling its rich, smooth texture. I stick with creamy so everything mixes evenly.
- Butter – This helps the mixture come together and adds a little extra richness.
- Pure vanilla extract – Vanilla is perfect for adding warmth and enhancing the sweet peanut butter flavor.
- Powdered sugar – Powdered sugar helps thicken the mixture while also adding sweetness. I don’t use granulated sugar because it can make the texture grainy.
- Rice Krispies – The cereal brings the signature crunch that sets these apart from other peanut butter candies. The crispy pops are so good!
- Chocolate candy coating – Candy coating chocolate melts smoothly and easily in the microwave and sets beautifully without tempering.
How to Make Peanut Butter Balls with Rice Krispies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the peanut butter, butter, and vanilla extract in the bowl of a stand mixer and beat on medium speed until combined. Then, add the powdered sugar and mix. Slowly add in the Rice Krispies and mix until just incorporated.
STEP TWO: Scoop out 1 tablespoon-sized portions of the batter and place them on a parchment-lined baking sheet. Chill them in the refrigerator for about 20 minutes so they set.
STEP THREE: Roll the peanut butter balls on the counter so they become smooth, then place them in the freezer to chill for another 20 minutes.
STEP FOUR: While they’re chilling, melt the chocolate candy coating. When the peanut butter balls have firmed up, dip each one into the chocolate.
STEP FIVE: Return them to the baking sheet and put them back in the fridge for about 10 minutes. Enjoy when the chocolate is completely set!
Tips for the Best Rice Krispie Peanut Butter Balls
- Every ingredient brings something important, so I follow the measurements on the recipe card closely for the right texture.
- Chilling between steps keeps the balls firm and prevents the chocolate from sliding off. I always err on the side of over-chilling so I don’t end up with a mess!
- I line my baking sheet with parchment paper to make cleanup much easier once the chocolate hardens.
- I use a tablespoon or cookie scoop to help me get evenly sized balls that will all chill at the same rate.
Chocolate Peanut Butter Balls Variations and Substitutions
- Melting milk chocolate or semi-sweet chocolate chips works well when I don’t have candy coating, although it needs to be tempered instead of simply melted.
- I sometimes add marshmallow fluff to the peanut butter center when I want an extra sweet and decadent treat.
- To make the peanut butter balls even more festive, I’ll decorate them with colored sprinkles before the chocolate sets.
- When I really want some texture, I’ll use crunchy peanut butter along with the Rice Krispies in the center.
- If I have leftover chocolate coating, I’ll spoon it into a Ziploc bag, cut off the tip of one corner, then drizzle over the Rice Krispie peanut butter balls for a really nice presentation!
Peanut Butter Balls with Rice Krispies FAQs
Why are my peanut butter rice krispie balls not sticking together?
When my peanut butter balls feel too crumbly, it usually means the mixture needs a bit more peanut butter. I add 1 tablespoon at a time until I get the consistency I want.
Why are my peanut butter balls mushy?
Whenever the mixture feels mushy, it’s almost always because the butter was too soft or the mixture warmed up too much while I was working. Chilling the bowl for 20-30 minutes in the refrigerator firms everything right back up.
How to store them
I store my peanut butter balls with Rice Krispies in an airtight container in the refrigerator for up to 2 weeks. This keeps the chocolate set so they don’t become too soft or melt.
More Easy Peanut Butter Recipes
- Peanut butter M&M cookies
- Peanut butter rice krispie treats
- Peanut butter kiss cookies
- Peanut butter frosting
- Peanut butter cup cookies
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Easy Peanut Butter Balls with Rice Krispies
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons butter softened
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 2 cups rice krispies
- 8 ounces chocolate candy coating
Instructions
- Add the peanut butter, butter, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined.Â
- Next add the powdered sugar and mix to combine – scrape down the sides of the bowl as needed.Â
- With the mixer on low speed, slowly add the rice krispies. Mix just until they are incorporated.Â
- Scoop out 1 tablespoon size portions and place them on a parchment or silpat lined baking sheet. Chill in the fridge for 20 minutes.Â
- When the peanut butter balls have set slightly, roll them into smooth balls. Then place them in the freezer to chill for 20 minutes, or until very cold and stiff.
- Melt the chocolate candy coating according to the package directions. Working one at a time, dip a peanut butter ball into the chocolate. Remove the ball with a fork, allowing excess chocolate to drip back into the bowl. Then place it onto the parchment paper. Repeat until they have all been coated with chocolate.Â
- (Optional) Place any leftover chocolate into a small ziploc bag and cut off the tip of one corner. Drizzle the chocolate over the peanut butter balls.Â
- Place the peanut butter balls into the fridge to chill until the chocolate is set– about 10 minutes.
Notes
- Chilling between steps keeps the balls firm and prevents the chocolate from sliding off. It’s okay to chill it for longer than the noted time, but never less.
- Line your baking sheet with parchment paper to make cleanup much easier once the chocolate hardens.
- Use a tablespoon or cookie scoop to help get evenly sized balls that will all chill at the same rate.
- Store leftovers in the fridge in an airtight container for up to 2 weeks.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
