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    Bites with Bri » Dessert » Rice Krispie Peanut Butter Balls (No Bake)

    Rice Krispie Peanut Butter Balls (No Bake)

    Published: Dec 7, 2022 · Modified: Nov 16, 2023 by Brianna May · This post may contain affiliate links.

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    These delightful Rice Krispie Peanut Butter Balls are perfect for the holidays! Made without corn syrup, you can feel good about indulging in a peanut butter ball or two. Each pb ball has a crunchy Rice Krispie center and melted chocolate coating for the ultimate sweet treat.

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

    These Rice Krispie peanut butter balls are decadent, delicious, and quick to make. I love creating these for the holidays, as they're great for gatherings or to give as gifts. You won't need to turn your oven on for these no-bake peanut butter balls, making this a delightfully easy recipe.

    Here are a few more recipes you can make with leftover peanut butter: Reese’s Peanut Butter Cup Pie Recipe and Peanut Butter Banana Bars.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Rice Krispie Peanut Butter Balls
    • Expert Tips & Variations
    • How To Store
    • Additions & Variations
    • Recipe FAQs
    • More Dessert Recipes
    • Easy Rice Krispie Peanut Butter Balls

    Why You’ll Love This Recipe

    • Made without corn syrup – Many versions of PB balls include corn syrup, but not this version!
    • No bake – No need to preheat the oven for these Rice Krispie peanut butter balls without corn syrup!
    • Quick – The prep/cook time for these amazing peanut butter balls is about 30 minutes, so you can have them ready in no time!
    • Sweet – These chocolate peanut butter balls are the perfect way to satisfy sweet cravings.
    • Delicious – The combo of peanut butter and chocolate is always a win-win in my book!
    • Perfect for Christmas & gifting – Add a holiday-themed design (like my reindeer), and these Rice Krispie peanut butter balls are the perfect gift/dessert for the holidays.

    Ingredients & Substitutions

    Ingredients needed to make peanut butter balls with rice krispies.
    • Peanut Butter: Either creamy peanut butter or crunchy peanut butter will work for this recipe. You can also combine peanut butter, so it's part crunchy part creamy.
    • Chocolate: Use high-quality baking wafers or chopped chocolate bars instead of semi-sweet chocolate chips. These melt better for the chocolate coating. I prefer using Guittard when making this recipe. If you enjoy sweeter chocolate, use milk chocolate or white chocolate instead. I do not recommend almond bark since it does not have nearly as good of a flavor as chocolate.
    • Coconut Oil: I like the flavor coconut oil adds to these Rice Krispie peanut butter balls, but you can also use shortening or butter.
    • Decorations: I used these red & green Christmas Sprinkles on top to make the Rice Krispie balls more festive. I also used pretzels, red M&Ms, and these Small Candy Eyes to make the reindeer. These toppings/decorations are totally optional. There should also be enough chocolate to drizzle the pb balls. If adding a drizzle, dip and chill the pb balls 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 Rice Krispie Peanut Butter Balls

    Quick Overview

    • Creating PB/Rice Krispie filling.
    • Coat in chocolate.
    • Chill in fridge.

    Step by Step Instructions

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

    Leave out the vanilla until you turn off the heat for the best flavor.

    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 the Rice Krispie peanut butter balls in the fridge so they don't get melty.

    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 everything low and slow. Marshmallows can be finicky to work with. If you heat them too quickly, they can become a sticky mess. For the best results, melt the ingredients in the pot low and slow while stirring consistently.
    • Use a cookie scoop. The key to creating uniform Rice Krispie peanut butter balls is using a cookie scoop to form the balls. This way, each ball should be the same size.
    • Refrigerate before adding chocolate. Putting the peanut butter balls in the fridge before dipping them in chocolate helps them firm up. This method makes it easier to handle and dip the PB balls.

    How To Store

    • Store in the refrigerator. These Rice Krispie peanut butter balls must be stored in the fridge, as the chocolate can melt at room temp. Keep them in an airtight bag or container in the refrigerator. They should be good for 4-5 days.
    • Freezer. If you can’t finish these pb balls within several days, you can also store them in the freezer in an airtight container. They should stay good in the freezer for 2-3 weeks.

    Additions & Variations

    • Add nuts: Right after coating the Rice Krispie peanut butter balls with chocolate, you can top them with crushed/finely chopped nuts. This adds an extra crunch to the PB balls. I would not recommend topping with nuts if you're creating a design.
    • Use other chocolate: For a more elevated version of these old-fashioned Rice Krispie peanut butter balls, coat/drizzle them with different types of chocolate. Create ⅓ of a batch with a white chocolate coating, ⅓ with dark chocolate, and ⅓ with milk chocolate. These different coatings make gifting the pb balls even more fun.
    • Top with candy: As mentioned, I used M&Ms as a topping for my peanut butter balls. You can also use other chopped/crushed-up candy like Heath bars, Snickers, and more as fun toppings.
    Up close image of peanut butter balls with rice krispies. Decorated with red, green, and white sprinkles and pretzel.

    Recipe FAQs

    How do you make peanut butter balls less sticky?

    The best way to keep PB balls from being sticky is to add a little bit more of the Rice Krispies. You can also add a small amount of powdered sugar to lessen a sticky consistency.

    Why are my peanut butter balls soft?

    Do not leave the Rice Krispie peanut butter balls out on the counter. The chocolate and peanut butter/butter will soften. Store the pb balls in the fridge or freezer for the best results.

    What happens if you put too much peanut butter in Rice Krispie treats?

    Adding too much peanut butter to PB balls or Rice Krispie treats will make them overly sticky and difficult to work with. Follow the above recipe to ensure you're using the correct amount of each ingredient.

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    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 43 votes

    Easy Rice Krispie Peanut Butter Balls

    These delightful Rice Krispie Peanut Butter Balls are perfect for the holidays! Made without corn syrup, you can feel good about indulging in a peanut butter ball or two. Each pb ball has a crunchy Rice Krispie center and melted chocolate coating for the ultimate sweet treat.
    Servings20 balls
    Prep20 minutes minutes
    Cook10 minutes minutes
    Chilling Time60 minutes
    Total1 hour hour 30 minutes 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*
    • sprinkles or candy decorations, optional*

    Instructions:

    • In a large skillet, melt the butter over low heat.
      4 Tablespoons (57 g) salted butter
    • Stir in the peanut butter until completely combined.
      ¾ cup (190 g) creamy or chunky peanut butter*
    • Add the marshmallows and stir continuously until they have melted and dissolved into the peanut butter mixture.
      3 cups (150 g) mini marshmallows
    • Turn the heat off and stir in the vanilla.
      1 teaspoon vanilla
    • Fold in the rice krispie cereal until completely coated.
      2 cups (80 g) crispy rice cereal
    • 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 peanut butter balls chill, in a small pan, melt the coconut oil over low heat.
      1 ½ Tablespoons coconut oil*
    • Add the chocolate and continue to stir until melted.
      12 ounces semi-sweet chocolate*
    • 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.
      sprinkles or candy decorations, optional*

    Notes:

    • Peanut Butter: Either creamy peanut butter or crunchy peanut butter will work for this recipe. You can also combine peanut butter, so it's part crunchy part creamy.
    • Chocolate: Use high-quality baking wafers or chopped chocolate bars instead of semi-sweet chocolate chips. These melt better for the chocolate coating. I prefer using Guittard when making this recipe. If you enjoy sweeter chocolate, use milk chocolate or white chocolate instead. I do not recommend almond bark since it does not have nearly as good of a flavor as chocolate.
    • Coconut Oil: I like the flavor coconut oil adds to these Rice Krispie peanut butter balls, but you can also use shortening or butter.
    • Decorations: I used these red & green Christmas Sprinkles on top to make the Rice Krispie balls more festive. I also used pretzels, red M&Ms, and these Small Candy Eyes to make the reindeer. These toppings/decorations are totally optional. There should also be enough chocolate to drizzle the pb balls. If adding a drizzle, dip and chill the pb balls in the freezer for about 5 minutes and then drizzle. This will make the drizzle pattern more prominent.
    • Melt everything low and slow. Marshmallows can be finicky to work with. If you heat them too quickly, they can become a sticky mess. For the best results, melt the ingredients in the pot low and slow while stirring consistently.
    • Use a cookie scoop. The key to creating uniform Rice Krispie peanut butter balls is using a cookie scoop to form the balls. This way, each ball should be the same size.
    • Refrigerate before adding chocolate. Putting the peanut butter balls in the fridge before dipping them in chocolate helps them firm up. This method makes it easier to handle and dip the PB balls.

    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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    Hi, I'm Bri!

    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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