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Peanut Butter Balls with Rice Krispies

Delicious Peanut Butter Balls with Rice Krispies in 5 Minutes

These no-bake peanut butter balls with Rice Krispies are a quick and delightful treat for any occasion.
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Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings: 12 balls
Course: DESSERTS
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Balls
  • 1 cup Creamy Peanut Butter Use no-stir varieties for best consistency
  • 3 cups Rice Krispies Can substitute with any crispy puffed cereal
  • 1 cup Powdered Sugar Adjust as needed to avoid stickiness
  • 1/2 cup Salted Butter Unsalted butter can be used, adjust salt accordingly
  • 1 cup Chocolate Chips Can substitute with chocolate wafers or melting chocolate
Optional Variations
  • Mix-Ins Consider adding crushed cookies, nuts, or butterscotch chips
  • Toppings Drizzle of melted white chocolate or dusting of cinnamon sugar

Equipment

  • mixing bowl
  • Electric mixer
  • Cookie Scoop
  • baking sheet
  • Parchment Paper
  • Microwave-Safe Bowl

Method
 

How to Make Peanut Butter Balls with Rice Krispies
  1. Line a baking sheet with parchment paper to prevent sticking.
  2. In a mixing bowl, combine melted butter and creamy peanut butter. Blend until smooth.
  3. Gradually stir in Rice Krispies and powdered sugar until well combined.
  4. Using a cookie scoop, portion the mixture and roll it into balls, placing them on the baking sheet.
  5. Refrigerate for about 30 minutes or until firm.
  6. Melt chocolate chips in a microwave-safe bowl in short intervals, stirring until smooth.
  7. Dip each chilled ball into the melted chocolate and place back on the baking sheet.
  8. Return to fridge for another 30 minutes, until chocolate has set completely.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 1mg

Notes

Keep leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. These can also be frozen for up to 3 months.

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