Ingredients
- 3 cups Rice Krispies cereal
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
For dipping and decorating (add these to complete the recipe):
- 1–1 1/2 cups semisweet or milk chocolate chips or melting wafers
- 1 tablespoon coconut oil (optional, to thin chocolate)
- Christmas sprinkles for the tops
Step‑by‑Step Instructions
1. Make the peanut‑butter mixture
- In a mixing bowl, stir together the melted butter and peanut butter until smooth.
- Add the powdered sugar and mix until thick and creamy with no dry pockets.
- Gently fold in the Rice Krispies cereal until everything is evenly coated; the mixture should be soft but not too sticky. If it’s very loose, add a spoonful more powdered sugar.
2. Shape and chill the balls
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of the mixture at a time and roll into tight balls with your hands.
- Arrange them on the baking sheet and refrigerate or freeze for 20–30 minutes, until firm. Chilled balls are much easier to dip without crumbling.
3. Melt the chocolate
- Place chocolate chips (and coconut oil, if using) in a microwave‑safe bowl.
- Heat in 20‑second bursts, stirring after each, until fully melted and smooth.
- Let the chocolate cool just slightly so it’s fluid but not scorching hot.
4. Dip and decorate
- Using a fork or dipping tool, lower each chilled Rice Krispie ball into the melted chocolate, turning to coat completely.
- Tap off excess chocolate on the side of the bowl, then place the ball back on the parchment‑lined tray.
- Immediately sprinkle the tops with Christmas sprinkles before the coating sets.
- Repeat with all the balls.
5. Set and store
- Refrigerate the tray for about 30 minutes, or until the chocolate is fully firm.
- Transfer the Christmas Chocolate Rice Krispie Balls to an airtight container. Store in the refrigerator for up to 1 week; they also freeze well for longer storage.
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