Peanut Butter Balls With Rice Krispies (Print version)
No-bake peanut butter balls with Rice Krispies, a creamy-crunchy center, and a smooth chocolate coating.
# Ingredients:
For the peanut butter centers
01 -
1 cup (270 g) creamy peanut butter
02 -
4 tablespoons (57 g) unsalted butter, softened
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon fine salt
05 -
1 1/2 cups (180 g) powdered sugar
06 -
2 cups (56 g) Rice Krispies cereal
For the chocolate coating
07 -
10 oz (285 g) semi-sweet chocolate or chocolate candy coating, chopped if needed
08 -
1 tablespoon coconut oil or shortening
09 -
2 tablespoons crushed Rice Krispies, chopped peanuts, or flaky salt for topping, optional
# Instructions:
01 -
In a large bowl, beat the peanut butter, softened butter, vanilla, and salt until smooth. Add the powdered sugar and mix until a thick dough forms.
02 -
Fold in the Rice Krispies by hand until evenly distributed. Mix gently so the cereal keeps its crunch.
03 -
Scoop tablespoon-size portions onto a parchment-lined baking sheet. Chill for 20 minutes, or until firm enough to handle.
04 -
Roll each portion between your palms to make smooth balls. Freeze for 15-20 minutes while you prepare the coating.
05 -
Microwave the chocolate and coconut oil in 20-second bursts, stirring after each burst, until smooth. You can also melt it in a heatproof bowl over barely simmering water.
06 -
Dip each cold peanut butter ball in the melted chocolate with a fork. Let excess chocolate drip off, place on parchment, add toppings if using, and chill 10-15 minutes until set.
# Good to know:
01 -
Makes about 24 tablespoon-size candies.
02 -
Plan for about 45 minutes of chilling time in addition to active prep.
03 -
Best stored chilled so the chocolate shell stays firm.