There’s something incredibly nostalgic about no-bake desserts. For me, it brings back memories of after-school treats and holiday cookie trays—simple, sweet, and always a hit. These Chocolate Rice Krispie Balls are exactly that kind of treat. They’re crunchy, creamy, chocolatey, and require no oven time—just a bit of mixing, chilling, and dipping.
Perfect for busy days, parties, or when your sweet tooth strikes unexpectedly, these peanut butter and chocolate bites come together in minutes and disappear even faster!
Why You’ll Love These Chocolate Rice Krispie Balls
- No-Bake – Great for warm days or when you want a fuss-free dessert
- Quick to Make – From prep to chill, you’ll be done in under an hour
- Perfect Texture – Creamy peanut butter and crisp cereal in every bite
- Kid-Friendly – Safe and easy for kids to help make
- Freezer-Friendly – Make ahead and enjoy later
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups Rice Krispies cereal
- 8–10 ounces semi-sweet or dark chocolate chips (or Stevia-sweetened)
- Optional: 1–2 teaspoons vegetable oil (to thin chocolate)
Instructions
1. Mix the Peanut Butter Base
In a large bowl, mix together the peanut butter, unsalted butter, and vanilla extract until smooth. Gradually add the powdered sugar, stirring until thick and well-combined. Then fold in the Rice Krispies cereal, making sure every piece is coated.
2. Shape the Balls
Use a small cookie scoop or your hands to form 1-inch balls. Place them on a parchment-lined baking sheet.
3. Chill
Chill the balls in the freezer for 20 minutes to firm up before dipping in chocolate.
4. Melt the Chocolate
In a microwave-safe bowl or double boiler, melt the chocolate chips, stirring frequently until smooth. If the mixture is too thick, stir in 1–2 teaspoons of vegetable oil to loosen it.
5. Dip & Coat
Using a toothpick or dipping tool, dip each chilled ball into the melted chocolate. Let the excess drip off before placing it back on the lined tray.
6. Let Set
Let the chocolate coating set completely—either at room temperature or in the fridge. Once firm, serve immediately or store for later.
Make It Your Own
- Sprinkle with sea salt before the chocolate sets for a salty-sweet twist
- Drizzle with white chocolate for decoration
- Use crunchy peanut butter for extra texture
- Add crushed graham crackers to the mix for s’mores flavor
- Swap in almond or cashew butter for a peanut-free option
Tips for Success
- Chill well before dipping – It helps the chocolate set quickly and cleanly
- Use parchment paper to avoid sticking
- Thin the chocolate if needed – A small amount of oil makes dipping easier
- Work in batches if the chocolate begins to harden mid-way
- Store in layers with parchment between to prevent sticking
Serving Suggestions
- Serve chilled as a no-bake dessert or party snack
- Add to a holiday cookie tray for something different
- Wrap in mini cupcake liners for a polished presentation
- Pair with cold milk or hot cocoa for a cozy treat
Storage & Reheating
- Refrigerate in an airtight container for up to 1 week
- Freeze for up to 2 months; thaw at room temperature before serving
- Do not microwave to reheat—serve chilled or at room temperature for best texture
All-Season Favorite
Whether it’s summer and you’re avoiding the oven or winter and you need easy holiday goodies, these chocolate-covered treats deliver. They’re satisfying without being overly rich, and they hit the perfect nostalgic note of chocolate + peanut butter + crunch.
Share Your Bites!
Made these Chocolate Rice Krispie Balls? Snap a pic and tag @yourhandle with the hashtag #RiceKrispieBalls on Instagram or Pinterest. I’d love to see your creative twists!
Delicious Chocolate Rice Krispie Balls
Ingredients
- 1 cup creamy peanut butter
- 4 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups Rice Krispies cereal
- 8 –10 ounces semi-sweet or dark chocolate chips or Stevia-sweetened
Optional: 1–2 teaspoons vegetable oil (to thin chocolate)
Instructions
Mix the Peanut Butter Base
- In a large bowl, mix together the peanut butter, unsalted butter, and vanilla extract until smooth. Gradually add the powdered sugar, stirring until thick and well-combined. Then fold in the Rice Krispies cereal, making sure every piece is coated.
Shape the Balls
- Use a small cookie scoop or your hands to form 1-inch balls. Place them on a parchment-lined baking sheet.
Chill
- Chill the balls in the freezer for 20 minutes to firm up before dipping in chocolate.
Melt the Chocolate
- In a microwave-safe bowl or double boiler, melt the chocolate chips, stirring frequently until smooth. If the mixture is too thick, stir in 1–2 teaspoons of vegetable oil to loosen it.
Dip & Coat
- Using a toothpick or dipping tool, dip each chilled ball into the melted chocolate. Let the excess drip off before placing it back on the lined tray.
Let Set
- Let the chocolate coating set completely—either at room temperature or in the fridge. Once firm, serve immediately or store for later.
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