Oh Hey, Peanut Butter Balls Time (Let Me Tell You Why!)
Alright, so I’ve probably made these peanut butter balls with Rice Krispies a dozen times, maybe more—lost count, honestly. There’s just something about that crispy, gooey, chocolatey combo that feels a bit like cheating at dessert (but in a good way, promise!). My mum used to whip up a batch of these whenever we had cousins coming over—which was often, because, well, big Irish family—and she’d always claim she never had enough time to bake. I get it now. Anyway, I still make them when I need a no-fuss snack that doesn’t leave my kitchen looking like a flour bomb exploded. Sometimes, I eat a few too many. Oops, there I go again.
Why You’ll Love This (Or At Least Why I Do!)
I make this recipe when I want something sweet, but I don’t want to turn on the oven (which is, let’s be honest, most days in July). My family goes crazy for these because they’re chocolatey and crunchy (and, well, bite-sized snacks disappear fast around here). If I’m honest, I used to get peanut butter stuck to every single surface and mutter under my breath, but over time, I figured out a couple of tricks to keep the mess down. Not all heroes wear capes, right?
What You Need (and What You Can Probably Swap)
- 1 cup (about 250g) creamy peanut butter (sometimes I use crunchy if that’s all I’ve got, but it makes rolling a bit trickier—your call)
- 1/4 cup (half a stick) unsalted butter, melted (honestly, salted is fine too, just skip the pinch of salt later)
- 1 1/2 cups powdered sugar (if you run out, regular sugar works but it’s grittier—my Gran always swore by icing sugar, though)
- 2 cups Rice Krispies or any crispy rice cereal (store brand is perfectly fine. I know some folks are loyal to the blue box, but I can’t really tell the difference)
- 1 cup semi-sweet chocolate chips (milk chocolate works too, or even dark if you’re feeling fancy)
- Pinch of salt (unless your butter’s already salted, then just skip it)
- Optional: 1/2 tsp vanilla extract (sometimes I forget, honestly, and nobody notices)
Let’s Get Rolling (Directions, Kinda Relaxed)
- First, grab a big mixing bowl, and stir together peanut butter and melted butter. I usually do this with a wooden spoon, and yes, this is the step where I sneak a spoonful. No judgement, right?
- Add in the powdered sugar and a pinch of salt. Stir it all up—don’t worry if it looks a bit lumpy or weird at this stage. It always does. Actually, sometimes it comes together faster if you use your hands, just brace for sticky fingers.
- Pour in the Rice Krispies and (gently!) fold them in. This is where I always end up with a rogue cereal bit escaping onto the counter. Happens every time.
- Scoop out small balls (aim for golf ball-ish size, but really, it’s up to you) and roll them between your palms. If it’s too sticky, toss the bowl in the fridge for 10 minutes—makes it so much easier.
- Set the balls on a lined baking tray (parchment paper or even wax paper works—if you’re out, just grease the tray a bit). Pop these in the fridge for at least 20 minutes while you melt the chocolate.
- Melt the chocolate chips in a microwave (30-second bursts, stirring each time, don’t burn it) or over a saucepan if you feel like channeling your inner chocolatier. Or use a double boiler if you’re fancy. I’m usually not.
- Dip each peanut butter ball into the melted chocolate using a fork or two (or a spoon, if that’s all you have). Let the excess drip off—sometimes I get impatient and make a mess, but hey, that’s half the fun.
- Set them back on the tray and chill again until the chocolate sets. Or, y’know, until you can’t wait any longer.
Some Notes (Learned The Hard Way)
- If you use natural peanut butter, sometimes it’s too runny. Just add a bit more powdered sugar or cereal until it firms up. I learned that after one batch that never really set.
- Actually, I find it works better if you don’t go overboard on the chocolate—thin coating is perfect. Too thick and it’s a bit much.
- If you have leftover melted chocolate, drizzle it on top. Or just eat it with a spoon, no one’s judging.
Variations I’ve Tried (and One Flop)
So, I got a wild hair once and swapped the peanut butter for almond butter. It was okay, but not as peanutty, obviously. My son likes to roll them in sprinkles after the chocolate—festive, if you’re into that sort of thing. Tried adding shredded coconut once: not my cup of tea. Oh, and if you want to make them vegan, just use vegan chocolate and plant-based butter (Earth Balance works pretty well, see Minimalist Baker’s tips for ideas).
Equipment (But Don’t Panic If You Don’t Have It)
- Mixing bowl (big one is easier)
- Wooden spoon (or clean hands—honestly, hands are best for mixing)
- Baking tray (I’ve used a big plate when I couldn’t find the tray, works fine)
- Parchment or wax paper
- Microwave or small saucepan (for melting chocolate)
How to Store These (If You Have Willpower)
Pop them in an airtight container in the fridge—they’ll stay good for up to a week. Though honestly, in my house it never lasts more than a day! If you want to freeze them, that works too, just let ‘em thaw a bit before eating so you don’t chip a tooth (ask me how I know…)
Serving Ideas (My Favorite Part)
I like to pile them on a platter and let people grab as they please. My nephew swears they taste better straight from the freezer. My sister dunks hers in coffee. To each their own, right?
Pro Tips (AKA Learn From My Goofs)
- Don’t try to rush the chilling step—if you dip warm balls into chocolate, it’s a disaster. Ask me how I know.
- If you skip the parchment, you’ll regret it later. The chocolate sticks and you’re left chipping them off the tray.
- Actually, I tend to think these taste even better the next day (if you can wait that long).
FAQ (Real Questions, Real Answers…Mostly)
- Can I use crunchy peanut butter? Yep! Just makes ‘em a little trickier to roll—even more texture, though.
- Do they have to be chilled? I mean, you could eat them right away, but they’re way less messy if you wait.
- Is there a way to make these gluten-free? Definitely! Just use certified gluten-free rice cereal. I like Celiac Foundation’s list for reference.
- What’s the best chocolate to use? Whatever you’ve got. I go for semi-sweet chips, but honestly, even a bar of baking chocolate works if you chop it up.
- Can I double the recipe? Oh, for sure. But don’t blame me if you eat half before your mates arrive.
Digression alert: Once, my cat tried to steal one of these off the counter and ended up with chocolate on her nose. Don’t worry—she’s fine! But just a reminder, keep these away from pets, yeah?
For more fun snack ideas, I like to check Serious Eats—they’ve got some wild stuff if you’re ever in a rut.
Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 cups Rice Krispies cereal
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for melting chocolate)
Instructions
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1In a large mixing bowl, combine the peanut butter and softened butter until smooth.
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2Add the powdered sugar, vanilla extract, and salt. Mix until well combined and a thick dough forms.
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3Gently fold in the Rice Krispies cereal until evenly distributed throughout the mixture.
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4Shape the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for 15 minutes.
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5In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
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6Dip each peanut butter ball into the melted chocolate, coating completely. Return to the baking sheet and refrigerate until set.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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