Ingredients
Scale
- 2 cups Rice Krispies cereal
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 1 cup semi-sweet chocolate chips, melted for dipping
- Optional: Sprinkles or crushed peanuts for decoration
Instructions
- In a large mixing bowl, combine the Rice Krispies cereal, peanut butter, powdered sugar, and melted butter. Stir until the mixture is well-combined and sticky.
- Scoop tablespoon-sized portions and roll them into balls. Place them on a parchment-lined baking sheet.
- Chill the balls in the refrigerator for 30 minutes to firm up.
- Melt the chocolate chips and dip each ball into the melted chocolate, using a fork to coat them evenly. Let the excess chocolate drip off.
- Decorate with sprinkles or crushed peanuts if desired, while the chocolate is still wet.
- Refrigerate for another 30 minutes, or until the chocolate sets.
- Serve chilled or at room temperature.
Notes
- For a thicker chocolate coating, double-dip the peanut butter balls after the first layer has set.
- Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (No-bake)
- Category: Dessert, Snacks
- Method: No-bake
- Cuisine: American