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Rice Krispies Chocolate Peanut Butter Balls


  • Author: Christine

Description

These Rice Krispies Chocolate Peanut Butter Balls are an irresistible blend of sweet, crunchy, and creamy textures. With a base of rich peanut butter and butter, combined with crunchy Rice Krispies, chopped pecans, and chewy coconut, these no-bake treats are easy to make and perfect for any occasion. Finished with a smooth chocolate coating, they offer the perfect balance of flavors in every bite. Whether you’re making them for a holiday gathering, a party, or just to satisfy a sweet craving, these little bites of heaven will surely be a hit.


Ingredients

Scale
  • ½ cup peanut butter
  • 3 tbsp soft butter
  • 1 tsp vanilla extract
  • 1 cup Rice Krispies
  • ½ cup chopped pecans
  • 1 cup shredded coconut
  • 1 package of chocolate chips
  • 1 square of sweet chocolate

Instructions

  • Mix the Base Ingredients:
    In a large bowl, mix ½ cup peanut butter, 3 tbsp softened butter, and 1 tsp vanilla extract until smooth and well-blended.
  • Add the Crunchy Ingredients:
    Stir in 1 cup Rice Krispies, ½ cup chopped pecans, and 1 cup shredded coconut. Ensure the ingredients are evenly distributed throughout the mixture.
  • Chill the Mixture:
    Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
  • Form the Balls:
    Once the mixture is chilled, roll it into walnut-sized balls and place them on a parchment-lined baking sheet. Chill the balls in the refrigerator for at least 1 hour.
  • Prepare the Chocolate Coating:
    Melt 1 package of chocolate chips and 1 square of sweet chocolate in a double boiler or microwave, stirring frequently until smooth.
  • Coat the Balls:
    Dip each chilled ball into the melted chocolate, ensuring it is fully coated, and place it back on the parchment-lined sheet.
  • Chill and Serve:
    Refrigerate the coated balls for 15-20 minutes until the chocolate is set. Serve immediately or store in the fridge or freezer.

Notes

  • Storage: These treats can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.
  • Customizations: Feel free to substitute almond butter or sunflower seed butter for peanut butter, or swap pecans for walnuts or almonds. You can also experiment with dark or white chocolate for the coating.
  • Tips for Smooth Coating: If the chocolate becomes too thick while dipping, add a teaspoon of vegetable oil to thin it out and ensure a glossy, smooth finish.