Tips for the Best Chocolate Peanut Butter Balls
- Use creamy or crunchy peanut butter – both work great
- Chill the centers fully before dipping in chocolate so they hold their shape
- For a thinner chocolate coating, thin melted chocolate with 1-2 tsp vegetable oil
- Dress them up with sprinkles, finely chopped peanuts or more rice crispies
- Store at room temp, fridge or freezer depending on your climate
These chocolate peanut butter rice crispy balls might just be my favorite holiday candy – they’re that addictive! Portable, freezer-friendly and loaded with nostalgic flavors, they’re guaranteed to disappear in a flash at any cookie exchange or holiday gathering. One batch is never enough when it comes to these decadent treats. My Nana’s legacy lives on!
Ingredients
- 2 cups creamy OR crunchy peanut butter
- 1/2 cup unsalted butter softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 2 cups crispy rice cereal
- 16 oz chocolate candy coating
Toppings:
- chopped peanuts
- sprinkles
- extra rice crispies
Instructions
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In a large bowl, beat together the peanut butter and butter until smooth. Beat in the vanilla.
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Gradually mix in the powdered sugar until fully combined and a dough forms. Fold in the rice krispies.
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Roll the dough into 1-inch balls and chill for 30 minutes on a parchment-lined baking sheet.
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Melt the chocolate coating according to package directions. Dip or drizzle the chilled peanut butter balls completely in chocolate.
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Optionally decorate with crushed peanuts, sprinkles, extra rice crispies, etc. Let chocolate set completely before serving.
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Store at room temp for up to 2 weeks, refrigerated for up to 1 month, or frozen for up to 3 months.
