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Rice Krispie Peanut Butter Balls

Rice Krispie peanut butter balls combine creamy peanut butter and crisp rice cereal for a crunchy, bite-size treat dipped in smooth semisweet chocolate. Chill the shaped balls before dipping so they stay firm under the chocolate coating.
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Prep Time 20 minutes
Cook Time 1 minute
chilling 45 minutes
Total Time 1 hour 6 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

For the peanut butter balls
  • 0.5 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 cups crisp rice cereal
For the chocolate coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp coconut oil

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 microwave

Method
 

Make the peanut butter balls
  1. Line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Beat the butter and peanut butter in a large bowl until smooth.
  3. Mix in the powdered sugar.
  4. Fold in the crisp rice cereal until evenly combined.
  5. Shape the mixture into 36 balls about 1 inch wide.
  6. Place the balls on the prepared baking sheet.
  7. Refrigerate the balls for 30 minutes, until firm.
Coat the balls
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second intervals, stirring between each, until smooth.
  3. Dip each chilled ball in the melted chocolate.
  4. Let excess chocolate drip back into the bowl, then return the ball to the baking sheet.
  5. Refrigerate for 15 minutes, until the chocolate coating is set.

Notes

For neat dipping, make sure the balls are firm after chilling. Store in an airtight container in the refrigerator for up to 1 week; these freeze well. For a dairy-free variation, use dairy-free butter and chocolate chips.