Name: Chocolate Peanut butter Balls
Prep time: 5 min
Ingredients: 1+ 1/4 cup Creamy Peanut Butter (unsweetend); 1/4 cup Unsalted butter; 1 cup Powdered Sugar; 1 teaspoon Vanilla extract; 1/8 teaspoon Salt; 1.5 cup Puffed rice cereal; 1.5 cup Dark Chocolate chips; 2 tablespoons Coconut Oil

These no-bake Peanut butter balls are covered with dark chocolate and have crunch in every bite from the puffed rice cereal. Easy and fun to make peanut butter balls are perfect sweet treats for kids and adults alike.

Creamy peanut butter and dark chocolate together make these Peanut butter balls irresistible. These are easy to make with just a few ingredients, don’t need an oven and you can make it in advance because these stay well in the refrigerator for weeks.

Puffed rice crispies add a crackle in every bite and the flakes of sea salt on top can’t be skipped because it rounds up the flavor. Now you have all the reasons to make these for a quick grab when craving something sweet or a snack/lunchbox treat for kids

Peanut butter balls are covered with dark chocolate and topped with flaky sea salt. Added rice cereals gives an crackle.

Ingredients to make Chocolate Peanut Butter Balls

Following are the ingredients you need to make Peanut butter balls. The list is small and easily available. Because there is no flavoring (except vanilla) used in this recipe, using good-quality ingredients will make a huge difference in overall taste.

Peanut butter – Use natural unsweetened creamy peanut butter. Make sure to give the jar a good shake so that any oil-separated would mix well. Crunchy peanut butter should also work in a pinch.

You can use any other nut butter instead of Peanut butter, those will not be peanut butter balls anymore but the recipe will work.

Butter – Good quality unsalted butter. No need to thaw the butter, as we are going to microwave it.

Puffed rice cereal – Puffed rice cereal for the crackle. You can also use Rice Krispies and crushed cornflakes as a variation.

Powdered Sugar – To bind the peanut butter and also for sweetness. It is better to shift the sugar to get rid of any lumps.

Dark chocolate chips – For the outer coating. A good quality chocolate chip will make a huge difference. Dark chocolate will balance the sweetness of the peanut balls. You can also use milk or semi-sweet chocolate.

Vanilla extract – For flavoring.

Coconut Oil – To add to chocolate while melting. This gives a smooth finish.

Salt – Can’t be missed in any dessert.

Ingredients for chocolate Peanut butter balls with rice krispies

Steps to make (And also helpful tips)

Just mix the ingredients, chill, and then dip in melted chocolate. Active time in this recipe is barely 25 minutes rest is the chilling time.

First microwave peanut butter and butter until the butter is melted. It may take 1 minute. Microwave in 30 seconds burst. If the mixture is too hot after microwaving, then let it rest for 5-10 minutes before adding the next ingredients.

Then stir in vanilla extract, salt, shifted powdered sugar, and puffed rice cereals. Mix well. The mixture might feel a little sticky, so for easy shaping chill the mixture for at least 30 minutes.

Use a small cookie scoop or a tablespoon to portion easily. Scoop the mixture and shape it to a smooth round in between the palms.

For easy cleaning up line the sheet with parchment paper. Place the shaped peanut butter balls and chill in the refrigerator.

microwave peanut butter and butter.Then stir in vanilla extract, salt, shifted powdered sugar, and puffed rice cereals. Mix well.

Use a small cookie scoop or a tablespoon to portion easily. Scoop the mixture and shape it to a smooth round in between the palms.

While the peanut butter balls are chilling, melt the chocolate. To melt chocolate

Use a double boiler – place a saucepan with water and bring it to a low boil. Place another heat-proof bowl on top of the saucepan. Make sure the water is not touching the bottom of the bowl. Lower the heat to ensure no rapid steam escaping. Add chocolate to the bowl and let it stay for 30 seconds then start stirring until the chocolate is completely melted.
In Microwave – Another way to melt chocolate is to microwave. Microwave chocolate and oil for 30 seconds at full power. Let it rest for 30 seconds undisturbed and mix with a fork. Again repeat the process until the chocolate is completely melted.

Either by using a toothpick or fork dip chilled peanut butter balls one by one and place them back on the lined baking sheet.

Once the chocolate is fully melted, if the mixture is too hot, let it become lukewarm. Either by using a toothpick or fork dip chilled peanut butter balls one by one and place them back on the lined baking sheet. Sprinkle some flaky sea salt on top. Let them chill again until the chocolate is set.

You can use the remaining chocolate to decorate the balls. Put the cooled melted chocolate in a piping bag and drizzle over chilled peanut butter balls.

How long Chocolate Peanut Butter balls can be stored?

In the refrigerator – These Peanut butter balls can be stored in an airtight container for up to 2 weeks in the refrigerator.

In Freezer – Can be stored in the freezer for up to 3 months. First, freeze them on a baking sheet until solid, then stack them in a freezer-friendly container, separating each layer with a piece of parchment paper to prevent them from sticking.

More No-bake treats

Blueberry banana granola bar

Breakfast cookies

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Chocolate Peanut butter Balls

Course Dessert

Cuisine American

Prep Time 5

Chill time 1 30

These easy no-bake Peanut butter balls are covered with dark chocolate and have crunch in every bite from the puffed rice cereal.

Ingredients

Instructions

Microwave peanut butter and unsalted butter until the butter is completely melted. (Microwave in 30 seconds burst and check). Mix peanut butter and butter well.
Sift powdered sugar well to make it light and airy without any lumps.
Let the above mixture cool down. Then add vanilla extract, salt, powdered sugar, and puffed rice crisps. Mix well using a silicon spatula.
The above mixture might feel a little sticky, so refrigerate it for at least 30 minutes to 1 hour. When it no longer feels sticky to touch, remove it from the refrigerator.
Line a large baking sheet with parchment paper.
Take out 1 heaping tablespoon of the mixture, roll it into a smooth ball in between your palms. Place it on the lined baking sheet. You should get approximately 20-22 balls. Chill the shaped peanut butter balls for 30 minutes.
Toward the end of chilling time, melt together dark chocolate chips and coconut oil either in a double boiler or microwave. If using a microwave, heat it for 30 seconds and let it rest undisturbed for 30 seconds before mixing. Repeat the process until the chocolate chip is completely melted.
When the melted chocolate is lukewarm(not hot to touch), remove the shaped peanut butter balls from refrigerator.
Using a fork dip one ball at a time into the melted chocolate, coat well and remove letting excess melted chocolate drip off into the bowl. Place the coated ball carefully on the baking sheet. Repeat the process for rest of the eggs.
When is chocolate is still not hard sprinkle flakey sea salt on top. ( This step is optional but I love sea salt on sweet treats)
Keep the chocolate coated balls back in the refrigerator to chill and the chocolate to set.
You can use the leftover melted chocolate to decorate the balls. Place the melted chocolate to a piping bag (or use a fork) to drizzle over chilled peanut butter balls. Chill it again for the chocolate to set.