Peanut Butter Balls with Rice Krispies Recipe

old fashioned peanut butter balls stacked on parchment paper with some cut in half

5 from 10 votes

Peanut Butter Balls with Rice Krispies Recipe

These updated and healthier old fashioned peanut butter balls are delicious crunchy bites of everyone's favorite pairing: peanut butter and chocolate! An easy-to-make, no-bake, gluten-free snack made with just 5 simple ingredients.

Prep Time30

Cook Time0

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: balls

Calories: 103kcal

Author: MaryAnne

Ingredients

2 cups crisped rice cereal (Rice Krispies)
1 ½ cups crunchy (all-natural, unsweetened) peanut butter *if using sweetened, omit the maple syrup
1 teaspoon vanilla extract
1 Tablespoon maple syrup
16 ounces semi-sweet or dark chocolate chips

Instructions

Line a baking sheet with parchment paper.
Place rice cereal, peanut butter, vanilla extract, and maple syrup in medium-sized bowl and mix thoroughly using a rubber spatula.
Using a 1-inch cookie scoop, scoop mixture onto a baking sheet lined with parchment paper. Set aside. Place balls in refrigerator to firm up a bit while you prepare your chocolate.
Place chocolate chips in a medium-sized bowl and microwave for 30 seconds on high. Give it a good stir. Repeat and stir again. The chocolate should be almost melted at this point. Be very careful not to overheat the chocolate chips. The chocolate should feel neutral in temperature. Stir for several minutes to ensure chocolate is completely melted but also not too warm. If it feels too warm, continue to stir. The chocolate mixture will thicken as it cools.
Using a fork, dip balls into chocolate. Lightly tap fork against side of bowl to get rid of any excess chocolate. Place on parchment-lined baking sheets until chocolate is completely set. This usually takes several minutes. (You can also place baking sheet in the refrigerator for 10 minutes to help set the chocolate).

Notes

Storage: Store in an airtight container at room temperature for up to 2 weeks.
How to freeze: Place in a freezer bag and store for up to 3 months. To thaw, place in the refrigerator overnight or on the counter for one hour.
Refrigerating your peanut butter balls for at least 15 minutes before dipping in chocolate will help the chocolate set up, so don't skip this step.
If your melted chocolate starts to thicken up after dipping several balls, stick back in the microwave for 15 seconds.
Make ahead: Assemble peanut butter ball mixture and store (covered) in the refrigerator for up to 48 hours. When you're ready to make your pb balls, scoop onto prepared baking sheet and dip in chocolate.
Use unsweetened peanut butter. Be sure to omit the maple syrup if you use sweetened peanut butter.
If mixture is crumbly and not sticking together when rolling into balls, add more peanut butter (1 tablespoon at a time) until a sticky consistency is reached.

Nutrition