What I use
- 1 cup (258 g) creamy peanut butter
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups (about 43.5 g) Rice Krispies cereal
- 2 cups (364 g) semi‑sweet chocolate chips
- 2 teaspoons vegetable oil
I use creamy peanut butter (not natural, drippy peanut butter) so the mixture firms up properly. Powdered sugar sweetens and helps bind the filling, and the melted butter adds richness and helps everything come together smoothly. Semi‑sweet chocolate chips plus a touch of oil melt into a shiny coating that sets with a soft snap in the fridge.
How I make Peanut Butter Balls with Rice Krispies
I mix the filling
First, I line a baking sheet with parchment paper so the rolled balls won’t stick later. In a medium mixing bowl, I combine the peanut butter, confectioners’ sugar, melted butter, and Rice Krispies. I stir until the mixture is evenly blended and starts to clump together; I’m looking for a texture that holds its shape when I squeeze it, not something dry and crumbly or too sticky. If it feels too soft, I add a spoonful more powdered sugar; if it feels too dry, I let it rest a minute so the cereal can hydrate slightly.
I shape and chill the balls
Using a 1‑tablespoon scoop, I portion out the mixture into even mounds. I roll each portion between my palms until it’s smooth and round, then place it on the prepared baking sheet. I usually get around 27 balls from this batch. Once they’re all rolled, I transfer the baking sheet to the refrigerator and chill the peanut butter balls for at least 1 hour, or until they’re firm to the touch; this step is important so they don’t fall apart when I dip them.
I melt the chocolate
When the peanut butter balls are well chilled, I prepare the chocolate coating. In a microwave‑safe bowl, I add the semi‑sweet chocolate chips and vegetable oil. I heat the mixture in 20‑second intervals, stirring after each burst, until the chocolate is completely melted and smooth. The oil helps thin the chocolate slightly and gives it a nice shine when it sets.
I dip and set the candies
Working one at a time, I dip each chilled peanut butter ball into the melted chocolate, turning it to cover completely. I use a fork to lift the coated ball out of the chocolate, letting the excess drip back into the bowl. Then I use a toothpick or another fork to slide the chocolate‑covered ball back onto the parchment‑lined baking sheet. I repeat this process until all the balls are coated.
Once they’re all dipped, I return the baking sheet to the refrigerator and chill the peanut butter balls for about 30 minutes, or until the chocolate is fully set and no longer tacky.
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