Make these ultimate no-bake chocolate peanut butter rice krispie balls for a quick, crunchy, and satisfying snack. This simple recipe is perfect for parties or when you need a fast dessert.
Author:sophia collins
Prep Time:20 min
Cook Time:5 min
Total Time:25 min
Yield:About 24 balls 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 cups crispy rice cereal
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
2 tablespoons coconut oil (or shortening)
Instructions
In a large bowl, combine the crispy rice cereal, peanut butter, powdered sugar, and vanilla extract. Mix well until all ingredients are evenly incorporated and the mixture holds together when pressed.
Scoop the mixture and roll it into small balls, about 1 inch in diameter. Place the formed balls on a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for 15 minutes to help the balls firm up. This step is key for easy dipping.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted.
Remove the chilled balls from the freezer. Dip each ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball out, allowing excess chocolate to drip off.
Return the coated balls to the parchment-lined baking sheet.
Refrigerate the chocolate rice krispie balls for at least 30 minutes, or until the chocolate coating is set.
Notes
For a festive look, sprinkle the tops with colored sprinkles immediately after dipping them in chocolate.
If you do not have peanut butter, you can substitute it with sunflower seed butter for a similar texture, though the flavor will change.
These are fantastic for holiday treats and are a great kid friendly chocolate snack.