Classic Chocolate Peanut Butter Balls with Rice Krispies for extra texture and crunch. A quick and easy candy recipe.
What do you get when you combine peanut butter, chocolate, and Rice Krispies in a simple no-bake dessert recipe? You get one happy family of taste testers.
I’ve shared my family’s Peanut Butter Balls (aka Buckeyes) recipe here before (and it’s one of my most popular recipes).
Once you’ve made them, you’ll understand our love for those chocolate peanut butter treats. And then you may find yourself making all of these variations:
Peanut Butter Pretzel Buckeyes
Peanut Butter Balls with Graham Crackers
Chocolate Peanut Butter Acorns
All of these recipes make terrific Christmas Candies for gifting or for snacking. It’s a tradition in our family to make these each year.
These Peanut Butter Balls with Rice Krispies have become another friend and family favorite over the years.
I fondly remember enjoying Peanut Butter Balls with my family as a child. It brings back happy childhood memories every time I bite into one.
I’m delighted to share this recipe with you here so you can experience the same joy with your family!
How to Make Peanut Butter Balls with Rice Krispies
Cooking Tools You’ll Need
- Parchment paper or wax paper to prevent your cookies from sticking to the baking sheet
- A large mixing bowl to combine your ingredients
- Your microwave or a double boiler to melt your chocolate
Ingredients
- Peanut butter: You have options with your peanut butter choice depending on your preference. You can opt for creamy or crunchy peanut butter for this recipe.
- Butter: This is another essential ingredient for your recipe. It should be soft, but not completely melted.
- Powdered sugar: Powdered sugar will add a lot of flavor and sweetness to your Peanut Butter Balls.
- Rice Krispies cereal: The cereal will provide amazing texture to your buckeyes. You want to crush them slightly, so they’re somewhere between their original texture and a fine dust. Also, you don’t have to use the Rice Krispies brand, you can opt for an off-brand as well.
- Semi-sweet chocolate chips: You can pick the chocolate chips of your choice.
- Vegetable shortening: This recipe works best with soft vegetable shortening
Rice Krispy Peanut Butter Balls
You want to start by lining your cookie sheet with parchment paper or wax paper to prevent your balls from sticking to the cookie sheet.
Then, combine your peanut butter, butter, and powdered sugar in a large mixing bowl until you have a smooth and creamy mixture. A heavy-duty stand mixer makes this easy
Now it’s time to add the cereal. You will add it to your peanut butter mix until everything is combined well.
Next, you will use your mixture to create your peanut butter balls and place them on a cookie sheet. Then, put them in the refrigerator and allow them to chill for at least 30 minutes.
After your peanut butter balls chill for 30 minutes, you want to prepare the chocolate chip coating.
How To Melt Chocolate For Peanut Butter Balls
You have two options for melting your chocolate chips. You can place them in a microwave for 1 minute and stir, then continue heating them for 20-30 seconds. Continue to do this until your chocolate is melted.
An alternative is to use a double boiler. To do this, you boil a pot of water. Then place a heat-safe bowl containing your chocolate chips on top of the pot.
The heat will melt your chocolate chips. Be sure to monitor your mixture closely and stir it regularly.
To avoid the white film forming on the chocolate, you’ll need to temper your chocolate which can be a little more involved. I usually skip this step, but here is a great tutorial.
After your chocolate melts, it’s time for the fun part. You want to dip your Peanut Butter Balls with Rice Krispies into your chocolate mixture and place them on a cookie sheet until they’re firm.
How to store Peanut Butter Balls
If you’re going to eat them within a few days, you should place any leftovers in an airtight container in the refrigerator to keep them fresh.
Alternatively, they freeze well in an airtight container for several weeks. These are a great make-ahead Christmas candy for the holidays.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking – or No Baking!
If you need a chocolate and peanut butter snack for one, Puppy Chow for One satisfies the craving perfectly, because resisting the temptation to gorge the entire massive bowl is a struggle!
Peanut Butter Balls with Rice Krispies
Ingredients
- 1 cup peanut butter creamy or crunchy
- ¼ cup butter softened
- 1 cup powdered sugar
- 2 cups Rice Krispies cereal slightly crushed
- 2 cups semi-sweet chocolate chips
- 2 tablespoons vegetable shortening
Instructions
- Line cookie sheet with parchment paper or wax paper. In a large bowl, cream together peanut butter, butter, and powdered sugar. Stir in cereal until well combined.
- Shape into balls, place on a cookie sheet, and chill for at least 30 minutes. In a large microwave-safe bowl, add chocolate chips and shortening.
- Heat for 1 minute and stir, then continue heating for 20-30 seconds and stirring after each interval until chocolate is almost melted. Stir until completely smooth. Dip balls into chocolate and place on a cookie sheet until firm.
- Store in an airtight container in the refrigerator for several days or in the freezer for several weeks.
Nutrition
{originally published 8/21/19 – recipes notes and photos updated 6/22/21}
Beth Pierce says
What a delicious treat! This is exactly what I needed to cure my sweet tooth! Yum!
Valorie Livingston says
Delicious for anytime of year!!!
Mary says
I’m thrilled that you like them, Valorie!
Valorie Livingston says
I’m actually making them again tonight 🥰🙏
Jessica says
Oh my gosh these look delicious!
Kristyn says
These are the best! Creamy, but with a crisp from the rice krispies! They are dangerously addicting!
Laura Reese says
Delicious homemade option. Thanks.
Heather stocklin says
I just made these but without the butter and shortening bc it didn’t say why to use those, or I just scrolled past them. But they turnt out to be delicious anyways.. definitely a keeper for sure. Thank you
Mary says
I’m glad you liked them, Heather!
Mary berkenstock says
Heather I agree I used the butter, but it never mentioned where you use the vegetable shortening read recipe 3 times never mentioned when to use so I made mine without the shortening and they where good but I wish the recipe would tell you where to use the shortening
Mary says
Ladies – The butter is used in Step 1 and the shortening is used in step 2 – melted with the chocolate.
Mary says
Look at the recipe you have at top of your page, it doesn’t list butter but your recipe at the bottom of all the commentary does.
Mary says
That’s simply a graphic with the key flavor ingredients, it isn’t the full recipe, as you’d need the instructions too. Butter and shortening aren’t included there, but they’re included with amounts to be used in the printable recipe card and throughout the writing of this post.
Jessica Furubotten says
Can you add alcohol to these?
Kelly says
How on earth have l never had these in 60+ years? Thanks you for postIng an easy to make, ridiculously delicious recipe. This is a keeper and now l have lots of lost time to make up! Thank you from Canada.
Mary says
I’m so glad that you like them, Kelly!
Kate Nadeau says
I chose this recipe because way less powdered sugar than others and I used Cocoa Krispies cereal. Super happy how they turned out.
Mary says
I’m so glad you liked them, Kate!
Maggie says
Cocoa krispies – what a brilliant idea!!! Can’t wait to make them
Rose says
What do you do with the vegetable shortening?
Mary says
Melt your shortening with the chocolate for dipping.
Michele J ROSS says
Can you use Splenda instead of powered sugar for diabetics ??
Please let me know , Thank you 😊
Mary says
I’m guessing that will work, Michele. However, I haven’t tried that myself.
Elena says
You have shortening list but not where to use it
Mary says
Hi Elena! The shortening is melted with the chocolate chips in the microwave. It is part of step 2 in the recipe instructions. Enjoy!
Ashley Leiker says
Will this recipe work without the vegetable shortening. I have all the ingredients except for that and I really want to make these.
Mary says
Yes, it will. You can sub coconut oil or butter too.
cathy conners says
I don’t know how they will turn out, I just finished rolling out the balls. My question is how can you get them not to stick to your hands when rolling? My goodness what a mess. LOL can’t wait to see how they turn out.
Mary says
I hope that you love them, Cathy! They’re a bit of a mess to make, but always worth it.
danielle says
You have to keep your hands wet. I rinsed them at least 10 times while rolling them.
Laura Claussen says
I just used a melon baller. They’re not perfectly round, but they were really easy to make.
Martha says
Lightly spray your hands with non-stick cooking spray to keep them from sticking to your hands
Krista says
Stick the batter in the freezer for a while before rolling the balls. Put the rolled balls on a cookie sheet lined with parchment paper. Then stick them in the freezer for awhile one more time before dipping. Makes it all so much easier.
Mary says
Yes, a short time in the freezer makes the dipping super easy, good tip, Krista.
Natasha says
I put a little oil on my hands. Or just wet them a little and they won’t stick!
Jeanette says
I first made a square of the dough and chilled it. Then I cut the dough into
squares (like fudge) and then I rolled the squares into balls. Faster and less sticking.
Mary says
Cool tip, Jeanette! Thanks for sharing your method.
ChyAnn Stroh says
Hi, I haven’t made this recipe yet. Hoping to this weekend. If you don’t use the chocolate in the peanut butter balls do you still need the vegetable shortening?
Mary says
If you will not be dipping them in chocolate, you don’t need the shortening.
Jane says
Can I use organic peanut butter in this recipe?
Mary says
Sure could, Jane.
Amy says
This is my moms exact recipie, except she would put bakers wax in the chocolate to melt instead of shortening … it’s for the sheen on the chocolate balls and worth adding! Thanks for posting!
Mary says
I’m so glad you love them too!
Darlene Zeno says
I use to use that also whenever I made any kind of chocolate candy and pb balls! It works great if u can find it!
Sandii Nauss says
I found that I had to use more icing sugar to make the peanut butter “batter” stiffer and even then they didn’t form/roll as nicely as they should have…
Danielle says
I used coconut oil instead of shortening and they were fantastic!
Mary says
I’m so glad you like them!
Katie says
How many candies does this recipe make?
Mary says
If I recall correctly, this makes about 50 candies. I’ll make a note of the actual amounts next time I make them!
Sharon says
Forgive me if I’m missing this in the recipe, but would I use salted or unsalted butter? Thanks in advance.
Mary says
I typically use salted butter, Sharon.
Jen says
I have a family recipe for these kind of bon bons. However the butter is melted. The chocolate is Hershey bars and parrafin wax. It’s a family favorite!
Ann Boles says
I went with a half recipe and it made 12 versus 18. Then chilled my cookie tray and scoop while making the balls. I also chilled the scooped out mixture prior to rolling into balls. Helped a bit but probably not by much. Excited to have our family try them as a special treat!!
Erin says
These needed a lot more krispies, the consistency is very soft and sticky. I expected them to harden after chilling and I even chilled them for longer, but they didn’t. The flavor is good, but they were hard to form and hard to coat.
Mary says
You can certainly add more rice krispies to your preference, Erin. We like them soft with just a bit of crunch. They should’ve firmed up a bit in the fridge too.
Mom of boys says
This is the recipe I have been searching for!!! Chocolatey and crispy with peanut butter goodness! It is a new fave with my boys! They are requesting them for the weekend they’ll be away for wrestling. Thank you so much for sharing!!! They are amazing!!!❤️
Mary says
I’m so happy to hear that they are a hit!
Sandy says
If they’re too dry/crumbley, should I add more butter or peanut butter? Also is margarine okay instead of butter?
Mary says
You can add a little more peanut butter if they aren’t holding together.
Colleen says
Have received nothing but rave reviews on these! I’m a sucker for peanut butter and chocolate. Sooooo tasty!
Mary says
I’m thrilled that you’re enjoying the recipe, Colleen!
Lisa says
I can’t find where the shortening comes in..?
Mary says
Lisa – Thank you for asking. In step 2 of the instructions, you melt the shortening with the chocolate chips.
Terrie says
Kids loved them.
Lynn says
I think I am going to try making them as a bar cookie. Press them into a baking sheet lined with parchment like with rice krispie treats. Don’t want to take the time to make balls.
Mary says
Lynn, That works too.
Wendy says
If you melt the chocolate chips at 30 second intervals in your microwave at 50 percent power and stir each time until melted, you don’t need to add anything to the chocolate. Works every time! The key is low heat and stirring often.
Mary says
Thanks for the tip, Wendy!
Nana Cindy says
Can these be made ahead of time and frozen?
Mary says
I would not recommend it as the rice krispies will likely lose their crunch.
Jenifer Talbott says
These are delicious and a crowd pleaser! I use a different method to melt chocolate. I have 2- 1 Qt small crockpots (dippers) makes dipping a breeze.
Mary says
Oh those sound super handy, Jenifer!
Holly says
It was too hard to shape into balls.
Mary says
The temp of your dough can make this a bit difficult. a little bit of time in the refrigerator can help.
Paula says
I have been making these for years, but some reason when rolling it into a ball it crumbles. Maybe I didn’t measure something correctly. I just can not figure which one I did wrong.
This has been the family favorite for the holidays
Mary says
Some days in the kitchen are like that, Paula. It is hard to say where you went wrong without being there in your kitchen. My guess is you are right and you measured something incorrectly. Just try another batch.
Gail Marcou says
I thought these needed more powdered sugar. They were so sticky to roll so I added a couple more tbs of powered sugar which did help .After they were done I decided they could have used more powdered sugar because they were quite soft when eaten. The recipe made 26 balls and I used a small ice cream scoop.. I think with more powdered sugar these would be very good,
Erin Jean McFarland says
This recipe could do without the butter, even after freezing the balls which were still a mess making, they got too melty when dipping.
Mary says
Sorry to hear the peanut butter balls were melty for you, Erin. I haven’t run into that problem.
Anna says
Alright ladies – I did it!! I solved the messy hand peanut butter ball conundrum. (It’s easiest if you have a partner to scoop but not necessary) I used a square piece of plastic wrap!!! Put a scoop in the middle and used the wrap to shape it. Then you unwrap it and plop it down on the cookie sheet . Sooooooooo easy and you can make them super round once you get the hang of it . Hope this helps!
Mrs Ackley says
I just could not make balls out if that recipe…it kept st8cking to my hand and fall apart…help
Mary says
You can do a couple of things, chill the peanut butter mixture, lightly spray your hands with cooking spray, you can also try wetting your hands with a bit of cold water. I hope that helps.
Val Bristow says
I have “Merkins” chocolate melting wafers, will that work or be too hard? I want to make these, like yesterday, but out of chocolate chips and we are in the middle of a blizzard out here. Thanks for any
help.
Mary says
We’re in the midst of a blizzard as well, so I definitely understand! The chocolate wafers will work perfectly for this. You shouldn’t need to add the shortening to the chocolate, just melt slowly.
Autumn says
I made these as the recipe stated, but the peanut butter mixture was so sticky and hard to roll. I ended up adding more powdered sugar and rice krispies to the mixture, which made it easier to roll. Any ideas on what happened?
Otherwise they were really delicious! My family ate them up for Christmas!
Autumn says
Oh I just saw where you answered this question in another comment. Thank you!
Mary says
No worries. 🙂
Mary says
Thank yo,u Autumn!
Allyson Harney says
I wish it was clear what to do with shortening. I read the reviews for the answer after I made the mix. This should be clarified
Mary says
Step two has you melting it with the chocolate chips in the microwave, Allyson.
Mark Scott says
When I click on Print Recipe, the page just opens a new tab. I really like this recipe. My sister made it for the holiday and I’m going to the grocery store for the ingredients now that I’m back home.
Mary says
Hmm . . . it prints just fine on this end, Mark. Often people struggle with the print option if they have pop-ups blocked or other tighter security features turned on and ads disabled. You might check those settings.
marianne McEvoy says
A friend made these and shared six of them in a Santa Box. I ate them all! So very delicious! Being a peanut butter fan I’m not sure why I never had any before.
Mary says
I am so happy you enjoyed them, Marianne.
Judy Nachtigal says
I love this recipe. So easy to make, delicious, and stores well in the refrigerator. Actually I think these need to be kept cold, or they get soft (though I have one friend who likes them that way, lol.) I’ve made them with creamy and with chunky peanut butter, and I prefer the creamy, so I use that if I have it. I think creamy makes the rice krispies more evident. I use a fork to dip the balls in the chocolate and it works well.
Thanks for this recipe!
Mary says
Thank you for those excellent tips, Judy.
Jenn says
This recipe looks amazing! I can’t wait to make it for my husband!
Cheers,
Jenn
Mary says
Thank you, Jenn.
Tina says
everyone love them I did however add more Rice Krispies cuz it was a little on the soft side added some Heath bits to it also they disappeared delish
Mary says
Toffee bits are super tasty, Tina, and a perfect addition.
Shawnee Turek says
My Aunt used make these for Easter. I absolutely love them! I am so glad to have found a recipe for them. THANK YOU!
Mary says
I am so happy you found this recipe, Shawnee. Enjoy!
Jada says
this is the best and easiest recipe I have found have made these numerous times my go to for sure I do mush the crispies as im adding them and only use about a cup and half we like less crunch and more peanut butter thanks for sharing
Mary says
You are welcome, Jada. I’m so glad you like the recipe.
Amy says
I made this recipe with about 2/3 cup of Ghirardelli dark chocolate chips to 1 1/3 cups of milk chocolate chips and with coconut oil instead of vegetable oil. I also sprinkled a little bit of sea salt on top of the chocolate peanut butter balls right after I dipped them in the melted chocolate. For the peanut butter mixture, I added about a 1/16 tsp. of sea salt and mixed it in with the butter and peanut butter before adding the rest of the ingredients. These modifications make for a delicious recipe. I keep mine in the fridge.
Mary says
I’m glad the peanut butter balls are a hit, Amy.
Rosemarie Furtado says
These came out terrific! I’m putting them in mini papers for a baby shower tray. Thank you
Mary says
You are welcome, Rosemarie! I hope the peanut butter balls are a hit.
Mary Zischke says
I made these. They were beautiful. Will be making them again. I used dark chocolate.
Mary says
Glad to hear that these recipes are becoming a favorite, Mary. I hope you love the peanut butter balls even more the second time! Enjoy, and happy cooking.
Theresa says
Why doesn’t the video match the recipe? You have no use of rice Krispie’s in the video, but have it in your ingredients.
Mary says
Hi, Theresa. I don’t have the ability to make videos for every single recipe I shoot, so sometimes a close substitute video gets used instead. It’s not really supposed to replace the recipe, just to provide other options. I hope you love the peanut butter balls!
Tonya Crawford says
These are great, I have been making them for years. The only thing we do differently, is we don’t use chocolate chips, we have always used candy coating / almond bark as the coating. Every time I make them, friends and coworkers ask me to make more for them. I have done them with crunchy peanut butter, creamy peanut butter and with and without rice crispies cereal. Our family favors creamy peanut butter with rice crispies cereal. I just started a double batch tonight. I let it sit in the refrigerator overnight before I roll the balls to cut down on the stickiness.
Mary says
I’m so glad you like them! And YES, almond bark works nicely too.
Penney says
I’m so glad I found this recipe! This is an old family recipe (but we use an X-Large Hersheys chocolate bar and paraffin wax) but I lost the recipe card which I had titled “Aunt Marilyn’s good cookies” (in my third-grade handwriting. I’m pretty sure this is the same recipe.
This has become my “go to” for a cookie exchange. The first year I made them we each received 8 cookies from 5 other friends. Everyone raved about these cookies. And, two of my friends who are some of the most giving, generous people I know told me that they did not share my peanut butter/rice krispies treats with their family — they hid them and ate every single one!
Mary says
I’m glad everyone loved the peanut butter balls, Penney!
stacy ferguson says
How do you keep them from sti king to your hands?
Mary says
Hi, Stacy. Once you combine everything, the mixture shouldn’t be that sticky, but you can wear disposable gloves if it’s still an issue.