Description
Crunchy, creamy peanut butter balls coated in chocolate with a delightful crispy texture from Rice Krispies — a perfect no-bake treat for holidays and snacking!
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2 cups Rice Krispies cereal
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil (or shortening)
Instructions
- In a large mixing bowl, beat together the creamy peanut butter, softened butter, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Gently fold in the Rice Krispies cereal, being careful not to crush them, until evenly distributed.
- Scoop tablespoon-sized portions of the mixture and roll them into balls. Place the peanut butter balls on a parchment-lined baking sheet.
- Chill the peanut butter balls in the refrigerator for at least 30 minutes to firm up.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips with the coconut oil in 20-second increments, stirring between each, until smooth.
- Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, letting the excess drip off. Place back on the parchment-lined baking sheet.
- Chill the chocolate-coated peanut butter balls for 15-20 minutes, or until the chocolate sets.
- Store in an airtight container in the refrigerator until ready to serve.
Notes
- Ensure the peanut butter is creamy for smooth mixing.
- Be gentle when folding in Rice Krispies to maintain their crunch.
- Chill time is crucial to firm up the peanut butter balls before dipping in chocolate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes (chill time)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 peanut butter ball
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
