Peanut Butter Balls With Rice Krispies
Creamy peanut butter centers wrapped in melty chocolate, these peanut butter Rice Krispies balls combine classic peanut butter balls with a sweet crunch in the middle.
Ingredients
- 1/4 cup butter unsalted, softened
- 1 cup peanut butter creamy no stir version
- 1/4 teaspoon vanilla
- 2 cups powdered sugar
- 2 cups Rice Krispies or another puffed rice cereal
- 3 cups chocolate chips I use semi-sweet chocolate, white or dark chocolate is also delicious
- 4 teaspoons coconut oil
Instructions
- In a large bowl mix together butter and peanut butter with an electric mixer on medium until smooth, scraping down the bowl as needed.
- Add vanilla to the peanut butter mixture and mix gently with an electric mixer until combined until soft and smooth.
- Carefully add one cup powdered sugar, mixing first on the lowest setting and then on medium until combined. Add the second cup of powdered sugar and mix into the peanut butter mixture. Pour in the Rice Krispie cereal and mix on low until just combined.
- Line a cookie sheet with parchment paper. Scoop the dough into one tablespoon portions. I like to use my smallest one tablespoon cookie scoop from my set of three as it makes the process much faster. Roll each ball gently smooth with your hands.
- Place each peanut butter dough ball on the parchment lined cookie sheet with about an inch of space in between. Freeze the pan of peanut butter balls for at least 30 minutes until solid, but can be left in the freezer overnight.
- In a microwave safe bowl add chocolate chips and coconut oil. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the chocolate in thirty second increments until it forms a smooth chocolate sauce, about two minutes.
- Dip each peanut butter ball into the chocolate sauce with a fork. Allow any excess chocolate to drain back into the bowl. Set each peanut butter ball on the parchment paper with an inch of space in between. Place the pan in the freezer for at least 15 minutes, then serve and enjoy.
Notes
This recipe makes between 30-35 pieces.
- Using Oil In The Chocolate–
- Adding a little bit of oil to the chocolate will help create a smooth white chocolate and chocolate coating. The oil also makes the chocolate a little thinner to give it a nice coating.
- I prefer to use a tablespoon of coconut oil for about every 1-2 cups of chocolate or white chocolate. You can use a tablespoon of any of these oils.
- Coconut Oil
- Vegetable shortening
- Vegetable oil
- Decorating The Truffles
- Any excess chocolate around the base of the peanut butter Rice Krispie ball can simply be snapped off. You can also drizzle extra chocolate across the tops of the treats with a fork, which can quickly also hide imperfections and any messiness from dipping. See an example of how you could drizzle the chocolate with my no bake oreo balls.
- Be careful not to get any water or other liquid in the chocolate as this will cause the chocolate to seize. (become grainy and hard.) A little extra oil can be used to thin the chocolate further if needed.
Nutrition
Calories: 198kcal | Carbohydrates: 23g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 47mg | Potassium: 103mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg