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.
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.
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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
- 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
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.
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.
Recipe FAQs
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.
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.
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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Easy Rice Krispie Peanut Butter Balls
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.
So easy and cute!!
I love how easy to make these treats for everyone.
This is so delicious and I am sure they will love these!
So cute! Love the reindeer