These Rice Crispy Peanut Butty Balls are a delicious, easy-to-make treat that will satisfy your sweet tooth. Made with crunchy Rice Krispies and creamy peanut butter, these balls are the perfect way to get your chocolate fix without any baking. Plus, they're ready in just a few simple steps.
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Why you'll love this recipe
- This recipe is super easy and requires no baking, so anyone can make it!
- The combination of peanut butter and Rice Krispies give these balls a delicious crunchy texture that's irresistible.
- They are the perfect sweet treat for the holiday season.
Ingredients
- unsalted butter
- marshmallows
- creamy peanut butter
- Rice Krispies cereal
- mini Reece's cup
- white almond bark
- sprinkles
Equipment
- medium pot
- baking sheet
- parchment paper
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a medium-sized pot over medium to low heat, melt the butter. Stir the marshmallows in and peanut butter, and stir until melted.
- Remove from heat and add in Rice Krispies, stir well. Cool for 10 minutes.
- Line a baking sheet with parchment paper. Grab around a tablespoon worth and flatten, add Reese’s cup mini in the middle, and roll into a ball.
- Melt your chocolate, dip into melted chocolate, then place on parchment paper, sprinkle your sprinkles, and place in the refrigerator for 25 minutes
How to store, reheat, and freeze
Storing - Store these peanut butter rice crispy balls in an airtight container, or Tupperware, or a plastic bag. These will keep for up to 5 days at room temperature or two weeks in the refrigerator.
Freezing - You can easily freeze these peanut butter balls for up to 3 months. Place them in a freezer safe container, with parchment paper between the layers of peanut butter balls.
Expert Tips
Expert Tip: Make sure to keep the heat low and stir the almond bark often while it is melting. If the temperature is too high or you forget to stir it, it may scorch.
Frequently Asked Questions
If you find that the mixture is sticking to your hands, try dusting your hands lightly in powdered sugar. That will prevent the peanut butter crispy balls from sticking to your hands while you roll them.
Yes, you can use any type of chocolate that you prefer. I like white or milk chocolate for these balls. But, semi-sweet or dark would also work.
For this recipe, you do not need to temper the chocolate since you are adding marshmallows to the chocolate.
Variations
Do you want to change up this recipe?
- Add a little crunch to these no bake peanut butter balls with rice krispies by using crunchy peanut butter instead of creamy.
- Give it some spice by adding a pinch of cinnamon to the melted marshmallow and peanut butter mixture for an extra kick of flavor.
- Make it colorful by using colored candy melts instead of almond bark.
- If you are a fan of coconut you could also add ½ cup of sweetened coconut flakes to these no bake peanut butter balls.
Serving Suggestions
- White Chocolate Peppermint Bark would be a great topping to this Christmas Cheesecake.
- If you are looking for a comforting easy meal then try this Guinness Beef Stew recipe.
- There is no better way to start off a holiday morning than with this Cheesy Sausage Egg Casserole recipe.
Similar recipes
- If you are looking for a traditionally flavored holiday cheesecake give this Reindeer Cheesecake a try.
- If you love Peppermint, then you are going to enjoy this Chocolate Candy Cane Crunch Cake recipe.
- This creamy Instant Pot Holiday Swirl Cheesecake takes all the guesswork out of baking a cheesecake and instead cooks it right in your pressure cooker.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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No Bake Peanut Butter Crispy Balls
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Equipment Needed:
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Ingredients
- 5 Tablespoons unsalted butter
- 10 ounce bag, marshmallows
- ½ cup creamy peanut butter
- 6 cups Rice Krispies cereal
- 25 mini Reece's cup
- 24 ounce white almond bark
- sprinkles
Instructions
- In a medium size pot over medium to low heat, melt the butter. Stir the marshmallows in and peanut butter, stir until melted.
- Remove from heat and add in Rice Krispies, stir well. Cool for 10 minutes.
- Line a baking sheet with parchment paper. Grab around a Tablespoon worth of the peanut butter/rice Krispy batter and flatten it with your fingers. Then add Reese’s cup mini in the middle and roll into ball.
- Use a double boiler over medium heat to melt the white chocolate or use a microwave to melt the chocolate. Use 2 forks to dip the peanut butter balls into the melted chocolate, then place them on parchment paper and sprinkle with the sprinkles. Place the balls in the refrigerator for 25 minutes to set.
- Serve and enjoy.
NOTES
- Use two forks to help dip the balls into the almond bark.
- You can use any type of chocolate.
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