Rice Crispy Peanut Butter Balls

5 from 1 vote

No-bake Rice Crispy Peanut Butter Balls — a sweet, crunchy, and chocolate-dipped treat perfect for holiday parties and gift boxes!

Prep Time15

cool time15

Total Time30

Course: Dessert, Snack

Cuisine: American

Servings: balls

Calories: 126kcal

In a bowl, combine the softened butter and peanut butter. Mix with an electric mixer (or by hand vigorously) until smooth and creamy and there are no butter chunks left. See Note 1.
1½ cups peanut butter, ¼ cup butter
Add powdered sugar and vanilla and mix well (on low/medium speed if using an electric mixer) for about 1 minute to make sure all of the powdered sugar is mixed in.
1¾ cups powdered sugar, 1 teaspoon vanilla extract
Add in the rice crispies last and mix in gently so they don't all crumble to bits.
1 cup rice crispy cereal
Scoop into balls using a 2 teaspoon (small) cookie scoop.
Melt chocolate in the microwave for 30 second bursts (twice) and then in 15 second bursts (as needed), stirring between each burst until chocolate is smooth and runny. See Note 2.
340 grams dipping chocolate
Using a fork or a chocolate dipping tool, dip each ball in chocolate, tap it a little on the fork to help excess chocolate drip back into the bowl, and place on a parchment paper lined surface or tray.
Sprinkle chopped peanuts or peanut halves on chocolate while soft. Cool for 10-15 minutes or refrigerate for 5 minutes until hardened.
⅓ cup chopped peanuts

Note 1. If there are a few butter chunks left, no worries! They usually work themselves out when the powdered sugar is added in.

Note 2. If the chocolate seizes and gets hard you've heated it up to much and will probably need to start over with new chocolate.

Storage at room temp: 3-5 days in airtight tin

Fridge: 2-3 weeks (chocolate may bloom if temperature fluctuates)

Freezer: up to 3 months (freeze on sheet, then bag).

All metric measurements are included under the "metric" tab at the top of the Ingredients list.