Irresistibly Sweet Chocolate Rice Krispie Balls You’ll Love
These Chocolate Rice Krispie Balls combine nostalgic crunch with creamy peanut butter for a delightful treat.
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Baking sheet
- parchment paper
- double boiler
Ingredients
For the Base
- 1 cup creamy or crunchy peanut butter
- 4 tablespoons unsalted butter can use vegan butter for dairy-free
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the Crunch
- 1.5 cups Rice Krispies cereal
For the Coating
- 8-10 ounces semi-sweet or dark chocolate chips
- 1-2 teaspoons vegetable oil optional, for thinning chocolate
Instructions
Step‑by‑Step Instructions
- In a large mixing bowl, combine peanut butter and unsalted butter. Use an electric mixer on medium speed for about 2-3 minutes until smooth.
- Pour in vanilla extract and continue mixing until well incorporated.
- Gradually sift in powdered sugar, mixing on low speed for about 3-4 minutes until thick and creamy.
- Gently fold in Rice Krispies cereal using a spatula without crushing the cereal.
- Form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Transfer the baking sheet to the freezer for at least 20 minutes to firm up.
- Melt chocolate chips in a double boiler or microwave. Stir until smooth, adding vegetable oil if needed.
- Dip each ball into the melted chocolate, allowing excess to drip off, then return to the baking sheet.
- Let the coated balls sit at room temperature or refrigerate until the chocolate is set.
Notes
Store in an airtight container at room temperature for up to 2 weeks or freeze for longer enjoyment.
Nutrition
Serving: 1ballCalories: 150kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 1mg
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