If you're craving a crunchy, sweet, and salty treat, these Peanut Butter Balls With Rice Krispies are the perfect snack. The combination of creamy peanut butter, crispy Rice Krispies, and a rich chocolate coating makes them irresistibly delicious.
INGREDIENTS
- 1 cup creamy peanut butter: Use regular peanut butter for a smooth texture. Avoid natural peanut butter as it may cause separation.
- 1/4 cup butter, softened: Softened butter helps the peanut butter mixture blend smoothly.
- 1/2 teaspoon vanilla extract: Adds a touch of sweetness and depth to the flavor.
- 1 1/4 cups powdered sugar: Sweetens the mixture and helps it bind together.
- 2 cups Rice Krispies: Adds a delightful crunch to the peanut butter balls. Add more if you want extra crispiness.
- 10 ounces semi-sweet chocolate melting wafers: Melts smoothly and forms the perfect coating for the peanut butter balls.
- 1 teaspoon coconut oil (or vegetable shortening): Helps the chocolate melt evenly and provides a shiny finish.
- Flake sea salt: Sprinkled on top to balance the sweetness with a hint of saltiness.
INSTRUCTIONS
- Step 1:
- Prepare a baking sheet by lining it with parchment paper. Set it aside for later use.
- Step 2:
- In a medium bowl, use an electric mixer to combine the creamy peanut butter, softened butter, and vanilla extract until smooth and well-blended.
- Step 3:
- Gradually add the powdered sugar to the peanut butter mixture, mixing on low speed until fully incorporated.
- Step 4:
- Gently fold in the Rice Krispies until they are evenly distributed throughout the mixture. If desired, add an additional 1/2 cup of Rice Krispies for extra crunch.
- Step 5:
- Using a small scoop or spoon, form the mixture into 1-inch balls, rolling them between your hands to smooth out any edges.
- Step 6:
- Arrange the peanut butter balls on the prepared baking sheet. Place them in the freezer for 15 minutes to firm up.
- Step 7:
- While the balls are in the freezer, melt the semi-sweet chocolate wafers with the coconut oil in a microwave or double boiler, stirring until fully melted and smooth.
- Step 8:
- Remove the peanut butter balls from the freezer. Using a fork, dip each ball into the melted chocolate, allowing the excess to drip off before placing it back on the parchment paper.
- Step 9:
- Sprinkle a pinch of flake sea salt on top of each chocolate-coated ball. Refrigerate for 10 minutes to allow the chocolate to set.
- Step 10:
- If desired, drizzle any leftover melted chocolate over the peanut butter balls for a decorative finish. Add more sea salt to taste before serving.
Serving and Storage Tips
- Serve these Peanut Butter Balls chilled for the best texture and flavor.
- If you prefer a softer texture, allow the peanut butter balls to sit at room temperature for a few minutes before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the peanut butter balls in a sealed container for up to 3 months. Thaw in the refrigerator before serving.
Helpful Notes
- If you don’t have coconut oil, vegetable shortening can be used as a substitute to help the chocolate melt smoothly.
- To add more crunch, increase the amount of Rice Krispies by 1/2 cup.
- Customize these treats by using white chocolate or dark chocolate instead of semi-sweet.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis suggests adding a pinch of cinnamon to the peanut butter mixture for a unique flavor twist.
- Pastry chef Dominique Ansel recommends using high-quality chocolate for the smoothest and richest coating.
- Chef Alton Brown advises freezing the peanut butter balls for at least 15 minutes to ensure they stay firm when dipped in chocolate.