No bake peanut butter balls are made with only five ingredients—peanut butter, butter, Rice Krispies, confectioners’ sugar and chocolate. They are so easy to make and a crowd pleaser!
The 25 Days of Christmass Baking continues with Day 17. Pete Schweddy over at Season’s Eatings inspired me to make these no bake peanut butter balls. The dynamic duo of peanut butter and chocolate is irresistible, especially with the sweet and salty combination going on.
You know the SNL skit I’m talking about, right? The one with Alec Baldwin. Definitely one of the top 10 skits in my opinion and these peanut butter balls are one of my top 10 recipes.
How to make peanut butter balls
Peanut butter balls are one of the easiest treats to make. My mom makes dozens of them every Christmas and gifts them to neighbors and friends. All you need is creamy peanut butter, butter, confectioner’s sugar, Rice Krispies and chocolate.
Mix the peanut butter and butter first, then beat in the confectioner’s sugar until smooth and finish off by stirring in the Rice Krispies. Scoop the mixture into 1-inch balls and then chill the balls until firm. Dip them in melted chocolate and there you have it!
What kind of peanut butter to use
Creamy peanut butter is the way to go. Avoid any peanut butters that is separated in the jar (where the oil is on top). Opt for a peanut butter that is “no-stir.” I typically use Skippy All Natural. You can also use crunchy peanut butter, but the balls won’t form a perfect sphere.
Peanut butter balls with Rice Krispies
In my opinion, Rice Krispies is what makes these peanut butter balls better than most. They add a crisp texture to each bite and makes the peanut butter slightly less overwhelming. When adding them in, stir gently and avoid over mixing so the cereal maintains its texture.
Chocolate covered peanut butter balls
Peanut butter and chocolate are meant to be together. These balls are coated in a chocolate shell, which is simply melted chocolate chips. To melt chocolate, place chips in a microwave-safe bowl and heat in the microwave on 50% power level. Start with 1 minute, stir the chips. Repeat on 50% power level, stirring every 20 seconds until smooth. If the chocolate starts to firm up during the dipping process, place back in the microwave for another 20 seconds. Never add water to melted chocolate!
Can you freeze peanut butter balls?
These no bake peanut butter balls store well in the refrigerator and the freezer. Dip the balls in chocolate before storing, otherwise they will dry out in the freezer over time. Layer the balls between sheets of parchment paper in an airtight container. Store in the refrigerator for up to a week or in the freezer for up to a month.
More peanut butter chocolate recipes…
I think we can all agree that peanut butter and chocolate is the ultimate duo, right? Here are a few of my favorite recipes featuring the killer combo…
- Peanut butter blossoms
- Chocolate peanut butter bars
- Chocolate covered peanut butter popsicles
- Homemade peanut butter cups
- Chocolate peanut butter bread
No bake peanut butter balls always seem to disappear within days. If that is any indication of how good they are, then I highly recommend making them for Christmas! Don’t forget to save a handful for yourself. Trust me, you will want them!
Peanut Butter Balls
- 1 1/2 cups (400 g) no-stir creamy peanut butter (one 16 ounce jar)
- 4 cups (454 g or 1 lb) confectioner’s sugar
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 2 cups (50 g) Rice Krispies
- 3 cups (525 g) chocolate chips for dipping
- In a stand mixer fitted with a paddle attachment, combine peanut butter and butter. Slowly add confectioner’s sugar and then Rice Krispies. Mixing just until combined.
- Place mixture in refrigerator until firm, about 45 minutes.
- Take chilled mixture and scoop a full tablespoon. Roll into 1-inch balls and place on baking sheet lined with parchment paper. Place in freezer for at least 30 minutes to prevent misshaped balls.
- When ready to dip balls, prepare a baking sheet lined with parchment paper. Place chocolate chips in a microwave-safe bowl and heat in the microwave on 50% power level. Start with 1 minute, stir the chips. Repeat on 50% power level, stirring every 20 seconds until smooth.
- Dip balls in melted chocolate and transfer to lined baking sheet. Immediately add sprinkles if desired. Once all the balls are covered in chocolate, place in fridge to firm up. Store in an air tight container in the fridge or at room temperature.
- Measuring confectioners’ sugar: I’ve done this recipe with sifted and unsifted confectioners’ sugar—both work well! Just be sure to measure before sifting.
- Tips for melting chocolate: If the chocolate starts to firm up during the dipping process, place back in the microwave for another 20 seconds. Never add water to melted chocolate!
- Tips for dipping balls in chocolate: I use these dipping tools to dip any type of truffle in chocolate. The tools make it easier and make a nice smooth, rounded finish on each ball. Scrape the bottom of the balls with the skewer or tooth pick to remove excess chocolate before placing on prepared baking sheet.
- Store peanut butter balls in an airtight container with parchment paper between layers. Keep at room temperature or in the fridge for up to a week. Peanut butter balls can also be stored in the freezer for up to a month.