Description
Delightfully sweet and crunchy Chocolate Rice Krispie Balls featuring a smooth peanut butter base coated in rich melted chocolate, perfect as an easy no-bake treat for any occasion.
Ingredients
Scale
Main Ingredients
- 1/2 cup peanut butter
- 3 tablespoons soft butter
- 1 teaspoon vanilla extract
- 1 cup Rice Krispies cereal
- 1/2 cup powdered sugar
Coating Ingredients
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil (optional, for smoother coating)
Instructions
- Mix Wet Ingredients: In a medium bowl, combine the peanut butter, soft butter, vanilla extract, and powdered sugar. Stir thoroughly until the mixture becomes smooth and creamy, ensuring everything is well blended for the perfect base texture.
- Fold in Cereal: Gently fold the Rice Krispies cereal into the peanut butter mixture, taking care not to crush the cereal. This step keeps the cereal intact, maintaining the crunchy texture in every bite.
- Form Balls: Using a tablespoon or a small scoop, take portions of the mixture and roll them between your palms to form compact balls. Place each ball on a parchment-lined baking sheet, spacing them out evenly.
- Chill the Balls: Refrigerate the formed balls for about 30 minutes to firm up, which makes dipping them easier and less messy.
- Melt Chocolate Coating: In a microwave-safe bowl, melt the chocolate chips along with the optional coconut oil in 20-second intervals. Stir well after each interval until the chocolate is smooth and glossy, perfect for coating.
- Coat the Balls: Dip each chilled Rice Krispie ball into the melted chocolate, using a fork or spoon to ensure it’s evenly coated. Allow excess chocolate to drip off and then return the balls to the parchment-lined sheet.
- Final Chill: Place the chocolate-coated balls back in the refrigerator and chill for 15 to 20 minutes until the chocolate hardens completely. Once set, they are ready to serve. Enjoy your delicious homemade treat!
Notes
- For a dairy-free version, substitute butter with vegan margarine or coconut oil.
- Ensure the peanut butter is smooth for the best mixing consistency.
- If coconut oil is not available, omit it; the chocolate might be slightly less smooth but will still taste great.
- Store leftovers in an airtight container in the refrigerator for up to a week.
- To add variety, try sprinkling crushed nuts or sea salt on top right after dipping in chocolate before chilling.
