These no-bake treats are made with creamy peanut butter, crispy Rice Krispies, and decadent chocolate — ideal when you crave sweet, easy and delicious!
Chocolate Peanut Butter Balls (No-Bake)
We used to have these every holiday growing up — and to be honest, I still get excited when I see these on the dessert table. They’re also one perfect bite: creamy, crunchy, sweet and chocolatey, all at once. And best of all, they are made with only a handful of ingredients and do not require any oven work!
I like to have a batch of these stashed in the freezer for when that peanut butter + chocolate craving strikes. They’re also great for gifting — just package them up in a small tin or box and you’ve got a homemade treat that everyone will appreciate.
Ingredients List:
2 cups of crunchy peanut butter (creamy peanut butter works too)
½ cup of unsalted butter (1 stick, softened)
3 to 4 cups of powdered sugar
1 teaspoon of vanilla extract
2 cups of crispy rice cereal
16 ounces of chocolate candy coating (like Ghirardelli melting wafers, Almond Bark, or CandiQuik)
Optional Decorations:
¼ cup of chocolate jimmies
¼ cup of roughly chopped salted peanuts
Let’s Make Some Magic
1. Line It Up
Grab a baking sheet and line it with parchment paper. This makes cleanup a breeze and keeps your peanut butter balls from sticking during the chill time.
2. Mix the Base
In a large bowl, stir together your peanut butter, softened butter, and vanilla extract until smooth and creamy. This is your base—the foundation of flavor. Take a second to appreciate how good it already smells.
3. Sugar, Baby
Add powdered sugar gradually—about half a cup at a time. Stir it in and keep going until the mixture holds its shape but doesn’t crumble. Somewhere between 3 to 4 cups is your sweet spot (pun very much intended again).
4. Add the Crunch
Now fold in the crispy rice cereal. You’ll probably need to use your hands here. It gets a little sticky, sure—but honestly? That’s half the fun.
5. Roll It Out
Scoop out small amounts (about 1 tablespoon) and roll them into 1-inch balls. Line them up on your parchment-lined tray. Once you’re done, pop the tray in the fridge for 30 minutes or give it a 20-minute chill in the freezer if you’re short on time.
6. Chocolate Time
Melt your chocolate coating according to the package instructions. A double boiler works great, but the microwave can do the job if you’re careful. Stir often and don’t overheat—it’s not a race.
7. Dip + Decorate
Use a toothpick or dipping fork to coat each peanut butter ball in the melted chocolate. Let the excess drip off, then set it back on the tray. Before the chocolate sets, sprinkle your toppings on. Think salty peanuts, chocolate jimmies, or even a pinch of sea salt if you’re feeling fancy.
8. Let Them Set
Let the chocolate firm up completely. Room temp works, but if you’re impatient (same), stick ’em back in the fridge for 10–15 minutes.
Would you like to save this?
Just drop your email here and I'll send it right away!
Pro Tips You Didn’t Know You Needed
-
Want a deeper nutty vibe? Toss in a handful of chopped almonds or hazelnuts right into the peanut butter mixture.
-
Looking for variety? Mix crushed graham crackers, mini marshmallows, or shredded coconut into a portion of the batch and turn this one recipe into a dessert sampler.
-
Mess-free melting? If you’re not a fan of sticky fingers, grab some dipping tools online (Wilton makes a great set). You’ll feel like a pro in no time.
Substitutions and Fun Variations
Honestly, this recipe is built for improvisation. Think of it like a dessert playlist—you’ve got your favorite song (the base recipe), but sometimes you want to throw in a remix.
-
No crunchy peanut butter? Creamy totally works. You’ll just get a smoother center, which some people (aka my mom) prefer.
-
Vanilla not your thing? Try almond extract. It adds a subtle twist without hijacking the whole vibe.
-
Chocolate coating alternatives? Go wild. Milk, dark, white, or even ruby chocolate if you’re feeling trendy.
Frequently Asked (and Honestly Valid) Questions
Can I make these ahead of time for a party?
Absolutely. They’re kind of perfect for that. You can make them 2–3 days in advance and keep them chilled in an airtight container. Just don’t leave them in the sun—they’re not invincible.
Do they freeze well?
Oh yeah. In fact, frozen peanut butter balls are dangerously good. Wrap them in wax paper and store in a freezer bag for up to two months. (Good luck making them last that long.)
What if I don’t have rice cereal?
Substitute with crushed cornflakes or even granola. Just make sure the texture still gives you that satisfying crunch. Nobody wants soggy bites.
One Last Thing…
These Chocolate Peanut Butter Balls aren’t just a dessert. They’re a little moment of joy in a hectic day. They’re the thing you sneak from the fridge at 11:00 PM with a grin on your face. The kind of sweet that doesn’t need a special occasion, but somehow makes everything feel like one.
They also make great little gifts—wrap them in a festive tin or bag and you’ve got an instant “I made this for you because I care and I have excellent taste in sweets” kind of vibe.
So whether you’re baking with kids, prepping for a cookie exchange, or just treating yourself after a long week—this recipe brings that perfect blend of nostalgia and indulgence. Simple, satisfying, and seriously good.
Now go on—get mixing, rolling, and dipping. Your taste buds (and your friends) will thank you.
Chocolate Rice Krispie Balls
Ingredients
- 2 cups of crunchy peanut butter creamy peanut butter works too
- ½ cup of unsalted butter 1 stick, softened
- 3 to 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of crispy rice cereal
- 16 ounces of chocolate candy coating like Ghirardelli melting wafers, Almond Bark, or CandiQuik
- Optional Decorations:
- ¼ cup of chocolate jimmies
- ¼ cup of roughly chopped salted peanuts
Instructions
- Begin by lining a spacious baking sheet with parchment paper and set it aside.
- In a generously sized mixing bowl, blend together 2 cups of crunchy peanut butter, ½ cup of softened unsalted butter, and 1 teaspoon of vanilla extract until the mixture is well combined.
- Gradually incorporate the powdered sugar, adding it half a cup at a time. Continue this process until the mixture is smooth, allowing you to easily form delightful little balls.
- Introduce the crispy rice cereal and use your hands if needed to thoroughly integrate it into the peanut butter mixture.
- Shape the mixture into 1-inch balls and place them on the prepared baking sheet. Let them chill in the refrigerator for 30 minutes or opt for a quicker freeze of 20 minutes.
- Follow the melting directions on the candy coating package to melt the chocolate.
- Dip each peanut butter ball into the melted chocolate, using a toothpick or dipping tools.
- Transfer the coated balls onto the parchment paper, and immediately sprinkle chopped peanuts or chocolate jimmies on top for that extra touch.
- Allow the candy to set until the chocolate coating is firm.
Notes
Nutrition
