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    Bites with Bri » Dessert » Peanut Butter Balls with Rice Krispies

    Peanut Butter Balls with Rice Krispies

    Published: Dec 7, 2022 · Modified: Dec 20, 2022 by Brianna May · This post may contain affiliate links.

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    These Peanut Butter Balls with Rice Krispies are a quick and easy candy recipe that is perfect for the holidays. The crispy cereal and marshmallows give them a great texture.

    Overhead image of peanut butter balls with rice krispies. Decorated with red, white, and green sprinkles.

    These rice krispie chocolate peanut butter balls are a super fun treat to make around the holidays, just like my decadent Brown Butter Chess Squares or easy No Bake Mini Cheesecakes.

    Jump to:
    • What Are Peanut Butter Balls Made Of?
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Peanut Butter Balls with Rice Krispies
    • Expert Tips & Variations
    • Recipe FAQs
    • More Dessert Recipes
    • Peanut Butter Balls with Rice Krispies

    What Are Peanut Butter Balls Made Of?

    Traditional peanut butter balls are made of just peanut butter, butter, and powdered sugar (aka confectioner’s sugar). The ingredients are typically beaten until light and fluffy with an electric mixer and then rolled into balls. Lastly they are dipped in chocolate.

    Growing up we always made rice krispie peanut butter balls. Basically the same ingredients listed above but you had the rice cereal for some added texture, which I think is much needed. Some recipes call for marshmallow fluff as well. 

    My version uses actual marshmallows to sweeten the mixture instead of powdered sugar. This gives the balls a chewy rice krispie treat like texture and makes them slightly less sweet.

    Why You’ll Love This Recipe

    • Simple - This recipe only requires 7 ingredients! 
    • Fun holiday gift - Load up some fun Christmas tins with these for a perfect gift. 
    • Buttery - The butter adds a little extra richness. 
    • Chewy - The marshmallows make these a cross between a traditional peanut butter ball and rice krispie treat.
    • Quick & easy - This recipe can be made start to finish in less than 1 hour. This includes chilling. 
    • Dipped in chocolate - Peanut butter and chocolate are a match made in heaven. 
    • Fun to decorate - You can finish these with christmas sprinkles, a drizzle of chocolate, or make them look like cute little reindeer. 
    • Kid friendly - Not only do kids love to eat these but they are a simple dessert that they will enjoy making too.

    Ingredients & Substitutions

    Ingredients needed to make peanut butter balls with rice krispies.
    • Chocolate: Use high quality baking wafers or chopped chocolate bars. These melt better. I prefer Guittard. If you prefer sweeter chocolate, use milk chocolate or white chocolate instead. I do not recommend almond bark. It does not have nearly as good of a flavor as chocolate. 
    • Coconut Oil: I like the flavor coconut oil adds, but you can also use shortening or butter. 
    • Decorations: I used these red & green Christmas Sprinkles on top. I also used pretzels, red M&Ms, and these Small Candy Eyes to make the reindeer. These are totally optional. There should be enough chocolate to drizzle them. If drizzling, dip and chill in the freezer for about 5 minutes and then drizzle. This will make the drizzle pattern more prominent.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Peanut Butter Balls with Rice Krispies

    Quick Overview

    • Heat the peanut butter and marshmallows. 
    • Add cereal and cool.
    • Form balls. 
    • Dip into chocolate.

    Step by Step Instructions

    A 6 photo collage showing the assembly of peanut butter balls with rice krispies.

    Be sure the heat is on low. You do not want the mixture to seize and harden.

    Step 1: In a large skillet, melt the butter over low heat.

    Step 2: Stir in the peanut butter until completely combined.

    Step 3: Add the marshmallows and stir continuously until they have melted and dissolved into the peanut butter mixture.

    Step 4: Turn the heat off and stir in the vanilla.

    Step 5: Fold in the rice krispie cereal until completely coated.

    Step 6: Let the mixture cool enough so you can touch it. Use a 1.7 Tablespoon cookie scoop or large spoon to scoop the mixture. Roll it into a ball with your hands. Place on a plate or small baking sheet lined with parchment.

    A 4 photo collage showing the final assembly of peanut butter balls with rice krispies.

    Store leftovers in the fridge so the chocolate stays firm.

    Step 7: Repeat with the remaining rice krispie mixture. Space the balls so they are not touching. Chill in the freezer for 30 minutes.

    Step 8: While the balls chill, in a small pan, melt the coconut oil over low heat.

    Step 9: Add the chocolate and continue to stir until melted.

    Step 10: Dip each ball into the chocolate and place back on the parchment paper so they are not touching. Store in the fridge. Once hardened, transfer to an airtight container or bag.

    Expert Tips & Variations

    • Melt low & slow. It may be tempting to turn the heat up to melt the marshmallows faster, but just keep stirring and they will slowly melt into the peanut butter. This prevents them from hardening. 
    • Use a cookie scoop. I like to use this #40 Cookie Scoop to portion the mixture so they are all about the same size. 
    • Chill. The balls must chill in the freezer so they can set and easily be dipped in chocolate. This will also help the chocolate harden faster. 
    • Do not overheat the chocolate. Be sure to keep the heat on low so the chocolate does not seize and become gritty. 
    • Store leftovers in the fridge. These stay good for about 4-5 days in the fridge. The chocolate can melt at room temperature. You can also store these in the freezer for 2-3 months.
    Up close image of peanut butter balls with rice krispies. Decorated with red, green, and white sprinkles and pretzel.

    Recipe FAQs

    Why are my rice crispy treats hard as a rock?

    The heat could have been too high. Be sure to melt the marshmallows low and slow.

    Can you freeze chocolate covered Rice Krispie Treats?

    Yes. Par freeze the balls on a baking sheet for 4-6 hours so they are not touching. Transfer them to a freezer bag or container and store for 2-3 months. Thaw for about one hour on the counter before serving.

    Why are my peanut butter balls so sticky?

    These will be sticky while they are warm but should firm up as they cool. The stickiness is from the sugar in the marshmallows.

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    • Mini Flourless Chocolate Cakes
    • Easy Strawberry Snack Cake
    • Chocolate Raspberry Tart
    • Simple Carrot Snack Cake with Cream Cheese Frosting

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 42 votes

    Peanut Butter Balls with Rice Krispies

    These Peanut Butter Balls with Rice Krispies are a quick and easy candy recipe that is perfect for the holidays. The crispy cereal and marshmallows give them a great texture.
    Servings20 balls
    Prep10 minutes
    Cook10 minutes
    Chill Time30 minutes
    Total50 minutes
    Course: Dessert
    Cuisine: American
    Author: Brianna May

    Equipment:

    • #40 Cookie Scoop
    • Mixing Bowls
    • Baking Spatula
    • Baking Sheets

    Ingredients:

    • 4 Tablespoons (57 g) salted butter
    • ¾ cup (190 g) creamy or chunky peanut butter
    • 3 cups (150 g) mini marshmallows
    • 1 teaspoon vanilla
    • 2 cups (80 g) crispy rice cereal
    • 1 ½ Tablespoons coconut oil*
    • 12 ounces semi sweet chocolate*

    Instructions:

    • In a large skillet, melt the butter over low heat.
    • Stir in the peanut butter until completely combined.
    • Add the marshmallows and stir continuously until they have melted and dissolved into the peanut butter mixture.
    • Turn the heat off and stir in the vanilla.
    • Fold in the rice krispie cereal until completely coated.
    • Let the mixture cool enough so you can touch it. Use a 1.7 Tablespoon cookie scoop or large spoon to scoop the mixture. Roll it into a ball with your hands. Place on a plate or small baking sheet lined with parchment.
    • Repeat with the remaining rice krispie mixture. Space the balls so they are not touching. Chill in the freezer for 30 minutes.
    • While the balls chill, in a small pan, melt the coconut oil over low heat.
    • Add the chocolate and continue to stir until melted.
    • Dip each ball into the chocolate and place back on the parchment paper so they are not touching. Store in the fridge. Once hardened, transfer to an airtight container or bag.

    Notes:

    • Chocolate: Use high quality baking wafers or chopped chocolate bars. These melt better. I prefer Guittard. If you prefer sweeter chocolate, use milk chocolate or white chocolate instead. I do not recommend almond bark. It does not have nearly as good of a flavor as chocolate. 
    • Coconut Oil: I like the flavor coconut oil adds, but you can also use shortening or butter.
    • Decorations: I used these red & green Christmas Sprinkles on top. I also used pretzels, red M&Ms, and these Small Candy Eyes to make the reindeer. These are totally optional. There should be enough chocolate to drizzle them. If drizzling, dip and chill in the freezer for about 5 minutes and then drizzle. This will make the drizzle pattern more prominent.
    • Melt low & slow. It may be tempting to turn the heat up to melt the marshmallows faster, but just keep stirring and they will slowly melt into the peanut butter. This prevents them from hardening. 
    • Use a cookie scoop. I like to use this #40 Cookie Scoop to portion the mixture so they are all about the same size. 
    • Chill. The balls must chill in the freezer so they can set and easily be dipped in chocolate. This will also help the chocolate harden faster. 
    • Do not overheat the chocolate. Be sure to keep the heat on low so the chocolate does not seize and become gritty. 
    • Store leftovers in the fridge. These stay good for about 4-5 days in the fridge. The chocolate can melt at room temperature. You can also store these in the freezer for 2-3 months.

    NUTRITION:

    Calories: 220kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 82mg | Fiber: 2g | Sugar: 12g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Karen

      December 19, 2022 at 6:56 am

      5 stars
      So easy and cute!!

      Reply
    2. Amy Liu Dong

      December 13, 2022 at 7:32 am

      5 stars
      I love how easy to make these treats for everyone.
      This is so delicious and I am sure they will love these!

      Reply
    3. Karen

      December 10, 2022 at 6:49 pm

      5 stars
      So cute! Love the reindeer

      Reply

    Leave a Reply Cancel reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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