Crunchy Peanut Butter Balls with Rice Krispies
These crunchy peanut butter balls with rice krispies are a delightful twist on the classic buckeye. The addition of toasted rice cereal provides an addictive snap that contrasts perfectly with the creamy peanut butter center and the snap of the chocolate shell.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 balls
- Cuisine: American
Ingredients
1 cup creamy no stir peanut butter
3 tablespoons salted butter, melted
1 cup powdered sugar
2 ½ cups rice krispies cereal
12 oz Semi sweet chocolate chips or chocolate melting wafers
Instructions
Use a kitchenaid or hand mixer to combine the peanut butter and melted butter until smooth.
Add the rice krispies and stir gently until they are evenly coated.
Add the powdered sugar and mix until a stiff dough forms.
Once it becomes too hard to mix with a machine, finish mixing by hand with a rubber spatula.
Line a large baking sheet with parchment paper.
Use a small cookie scoop to drop uniform portions onto the baking sheet.
Roll the portions into smooth balls with your hands and place back on the sheet.
Refrigerate for at least 30 minutes to allow the butter and peanut butter to firm up.
Melt the chocolate chips in the microwave in 30-second increments until smooth.
Dip each chilled ball into the chocolate using a fork or toothpick, then return to the parchment.
Chill in the refrigerator until the chocolate coating is completely firm.
Store in an airtight container in the fridge or freezer.
Notes
• Use no-stir peanut butter for the best structural integrity; natural oils can make them too soft.
• If the mixture feels too sticky to roll, add an extra 1/4 cup of powdered sugar.
• For a professional finish, sprinkle a tiny pinch of sea salt on top before the chocolate sets.
• Use a toothpick to dip the balls, then swirl a bit of chocolate over the hole to hide it.
Find it online: https://pinchofwarmthbakes.com/rice-krispie-peanut-butter-balls/