Peanut Butter Balls with Rice Krispies
Ingredients
- 1 cup creamy peanut butter
- 2 tablespoons unsalted butter (softened)
- 1/2 cup powdered sugar
- 3/4 cup graham cracker crumbs
- 1 cup Rice Krispies cereal
- 1 1/2 to 2 cups chocolate chips (milk or semi-sweet)
- 1 tablespoon coconut oil or shortening (optional, for smoother chocolate)
Instructions
- Prepare the mixture
In a large bowl, mix the peanut butter and softened butter until smooth and creamy. - Add dry ingredients
Stir in powdered sugar and graham cracker crumbs. Mix well until fully combined. - Fold in cereal
Gently fold in the Rice Krispies to keep them crispy and not crushed. - Shape the balls
Scoop small portions and roll into bite-sized balls (about 1 inch).
Place them on a lined baking sheet. - Chill
Refrigerate for 20–30 minutes until firm. - Melt the chocolate
In a microwave-safe bowl, melt the chocolate chips with coconut oil (if using) in 20–30 second intervals, stirring in between until smooth. - Coat the balls
Dip each peanut butter ball into the melted chocolate, coating completely.
Place back on the lined tray. - Set the chocolate
Let them sit at room temperature or refrigerate until the chocolate hardens.
Tips
- Use a fork or toothpick to dip easily in chocolate.
- Store in the fridge for up to 1 week.
- You can freeze them for longer storage.