Name: Peanut Butter Balls with Rice Krispies
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Ingredients: 1 cup creamy peanut butter (Use natural for a more pronounced peanut flavor; reduce salt if it’s salted.); 1/2 cup unsalted butter, softened or melted (Can use salted; omit the extra pinch of salt.); 2 cups powdered sugar, sifted for smoothness; 1 1/2 to 2 cups Rice Krispies cereal (Start with 1 1/2 cups and add until mixture holds.); 10-12 oz semi-sweet chocolate or chocolate chips (For coating.); 1 tablespoon vegetable oil or coconut oil (Optional, to thin the chocolate.); 1 pinch salt (If your peanut butter is unsalted.)

I first made these peanut butter balls with Rice Krispies when I needed one-bite treats for a last-minute bake sale. They’re a tiny, crunchy, chocolate-dipped comfort snack: crisp cereal folded into a sweet peanut butter dough, chilled, then coated in glossy chocolate. They’re fast, portable, and impossible to eat just one — the kind of recipe you’ll reach for when you want a simple crowd-pleaser or an easy holiday cookie alternative. If you love no-fuss sweets with a satisfying crunch, this is it, and it pairs well with coffee or a glass of milk when you need a quick pick-me-up. I often make a double batch and stash extras in the freezer for emergencies or unexpected guests. For a change of pace, try them with a savory weeknight main like my sausage pasta with Brussels sprouts and butternut squash for a sweet finish to a cozy meal.

What makes this recipe special

These peanut butter balls stand out because they combine two textures — creamy peanut butter and crunchy Rice Krispies — inside a chocolate shell. They’re:

Quick to assemble (no baking required).
Inexpensive and pantry-friendly.
Kid-approved and easy to customize for holidays or parties.

They’re ideal for bake sales, lunchbox treats, cookie exchanges, and last-minute desserts. Because they set in the fridge, you can assemble them in minutes and finish later, which is great when you’re multitasking in the kitchen.

“These were gone before I could get a photo — perfectly sweet, lightly crunchy, and the chocolate shell kept them from getting messy.” — a quick review from my holiday crowd

I sometimes serve them after slow-cooker dinners — they’re a perfect small sweet after something like this no-peek crock pot chicken and rice.

The cooking process explained

Before you dive into the ingredients and steps, here’s a quick overview so you know what to expect:

Mix creamy peanut butter with butter and powdered sugar into a pliable dough.
Fold in Rice Krispies until the mixture holds shape but stays slightly tender.
Roll into tablespoon-sized balls, chill until firm, then dip in melted chocolate.
Let chocolate set, then enjoy or store.

This is mostly a no-heat assembly (aside from melting chocolate). You’ll need about 30–45 minutes total, most of which is chilling time.

What you’ll need

1 cup creamy peanut butter (use natural for a more pronounced peanut flavor; reduce salt if it’s salted)
1/2 cup unsalted butter, softened or melted (can use salted; omit the extra pinch of salt)
2 cups powdered sugar, sifted for smoothness
1 1/2 to 2 cups Rice Krispies cereal (start with 1 1/2 cups and add until mixture holds)
10–12 oz semi-sweet chocolate or chocolate chips (for coating)
1 tablespoon vegetable oil or coconut oil (optional, to thin the chocolate)
Pinch of salt (if your peanut butter is unsalted)

Substitutions and notes:

For nut-free: swap peanut butter for sunflower seed butter, but taste and adjust sugar since it can be earthier.
For dairy-free: use vegan butter and coconut oil for thinning.
For extra crunch: fold in chopped peanuts or toasted oats (reduce Rice Krispies slightly).

Directions to follow

In a medium bowl, beat the peanut butter and butter together until smooth and fully combined.
Add the powdered sugar in two additions, mixing after each until a soft, slightly sticky dough forms. Taste and add a pinch of salt only if needed.
Gently fold in 1 1/2 cups Rice Krispies. If the mixture is still too loose to hold a shape, add cereal a tablespoon at a time until it holds but remains slightly malleable.
Scoop tablespoon-sized portions and roll them into tight balls with your hands. Arrange them on a parchment-lined tray.
Chill the balls in the refrigerator for 15–20 minutes to firm up; this helps the chocolate coating adhere better.
While the centers chill, melt the chocolate in a double boiler or microwave in 30-second bursts, stirring between intervals. If the chocolate is too thick, stir in up to 1 tablespoon of vegetable or coconut oil to thin it.
Using a fork or dipping tool, dip each chilled ball into the melted chocolate, tapping off excess, then place back on the parchment. Work quickly but gently to keep the centers cold.
Let the chocolate set at room temperature, or speed it up by refrigerating for 10 minutes. Store or serve once the coating is firm.

A small trick I use: keep one tray in the fridge while you dip the rest. That way the centers stay cold and you get a cleaner coating. For a different texture, press a sprinkle of crushed Rice Krispies or chopped peanuts on top before the chocolate sets.

In case you want another quick bakeshop-style small treat, these pair well with simple biscuits like my 3-ingredient buttermilk biscuits for a brunch spread.

Best ways to enjoy it

These are flexible little bites. Try serving suggestions:

Arrange on a platter with a dusting of cocoa or chopped peanuts for a party tray.
Pair with coffee, espresso, or milk for an afternoon snack.
Drop a couple into a gift box lined with parchment for neighbor or teacher gifts.
Add a small dollop of caramel or a sprinkle of flaky sea salt atop each before the chocolate sets for a grown-up twist.

For a dessert board, mix these with salted nuts, dried fruit, and shortbread for contrast.

How to store & freeze

Room temperature: Keep in a cool, dry place up to 2 days (only for short-term serving when chocolate is stable).
Refrigerator: Store in an airtight container for up to 2 weeks. Layer parchment between layers to prevent sticking.
Freezer: Freeze on a tray until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge for 30–60 minutes before serving.

Food safety note: Because these contain butter and peanut butter but aren’t cooked after assembly, refrigerate if you’re not serving them within a day, especially in warm climates. If using perishable add-ins (like dairy-based fillings), follow standard refrigerator storage times and discard after 3–4 days.

Pro chef tips

Chill thoroughly before dipping: cold centers reduce chocolate cracking and sliding.
Use a cookie scoop for uniform size; tablespoon portions bake up evenly and look professional.
Don’t overmix the cereal — fold in gently to keep the crunch intact.
Melt chocolate slowly and avoid water contact; even a small splash will seize chocolate.
If chocolate seizes, warm a clean tablespoon of oil and whisk gradually to smooth it out.
For faster set times, put dipped balls on a tray and chill in a single layer in the fridge for 10 minutes.
If you’d rather skip tempering, add 1 tablespoon of coconut oil to help the chocolate set glossy without formal tempering.

If you’re also planning a brunch or simple breakfast spread, you might find inspiration in this 3-ingredient buttermilk biscuits recipe for an easy savory counterpart.

Creative twists

Almond Joy-style: mix in a tablespoon of shredded coconut and top with a toasted flake.
Peanut Butter Cup: press a mini peanut butter ball into cupcake liners and drizzle extra chocolate for a candy-like finish.
Spicy-sweet: add 1/8 tsp cayenne or a pinch of cinnamon for a warm kick.
Chocolate-peanut swirl: dip half the ball in semi-sweet and half in white chocolate for a marbled look.
Gluten-free: Rice Krispies are gluten-free in many markets, but check the package; substitute with puffed rice labeled gluten-free if needed.
Vegan: use vegan butter, dark dairy-free chocolate, and coconut oil.

Your questions answered

Q: How long do these take to make from start to finish?
A: Active prep is about 15–20 minutes. Add 15–20 minutes chilling time and another 10 minutes for chocolate to set — so plan 45 minutes total.

Q: Can I make these ahead for a party?
A: Yes. Make and chill or freeze them in advance. Store refrigerated up to 2 weeks or frozen up to 3 months. Thaw in fridge before serving.

Q: My chocolate seized while melting. What now?
A: If a little graininess appears, try whisking in 1 teaspoon at a time of warm oil until it smooths. If it’s fully seized from water, start over with fresh chocolate — seized chocolate is hard to salvage.

Q: Can I skip the Rice Krispies?
A: You can, but the texture changes — without cereal the interior will be denser, like a peanut butter truffle. Add a tablespoon or two of graham cracker crumbs or finely chopped nuts for a similar lift.

Q: Are these safe for kids’ lunches?
A: Yes, but if packing in warm weather keep them chilled or pack with an ice pack so the chocolate doesn’t melt.

Conclusion

If you want a quick, crowd-pleasing no-bake treat, these peanut butter balls with Rice Krispies are hard to beat: fast to make, easy to customize, and delightful for all ages. For another take on this classic, see this version with photos and notes on Peanut Butter Balls with Rice Krispies – Chocolate with Grace, and for one more family-tested variation check out the tutorial over at Peanut Butter Balls with Rice Krispies – Kitchen Fun With My 3 Sons.