You’ll love these six ingredient Peanut Butter Balls with Rice Krispies. Sweet, salty, creamy and crunchy, they’re a delicious no bake peanut butter truffle that anyone can make.
Buttery Peanut Butter Balls for the WIN 👊🏻
It appears to be peanut butter week here at Sweetest Menu. On Monday, I shared my new favourite Chocolate Peanut Butter Cookies with you and now, these gorgeous Peanut Butter Balls filled with Rice Krispies.
Covered in chocolate, they’re buttery, sweet and just a little crunchy.
Last year, I shared my recipe for Peanut Butter Balls – and it turns out you LOVE them. So today I’m a sharing a new version of Peanut Butter Balls, this time with a handful of Rice Krispies added for good measure. And that little change, changes everything.
These Peanut Butter Balls are completely irresistible. They just about melt-in-your-mouth, but the rice cereal adds a little texture and crunch. And the milk and white chocolate shell just takes it over-the-top.
Nobody needs to know just how easy these truffles are to make. Honestly, they only take a few minutes to make and set. Plus you get to dip things in chocolate – one of my favourite things to do ever.
You only need 6 ingredients to make these truffles, which means they’re perfect for entertaining. Friends popping over? Party? Dinner? Picnic? BBQ? Whip out these Peanut Butter Balls with Rice Krispies and you’ll be the most popular person in the room.
P.S. Did you know that Rice Krispies here in Australia are actually called Rice Bubbles?! Fun fact 😉
TIPS FOR MAKING TRUFFLES
- Choose good quality chocolate for dipping. I actually don’t use ‘melting chocolate’ for truffle dipping. I’ve found that it sets up too quickly and has the tendency to seize – plus it doesn’t taste as good. I prefer to use a regular block of chocolate that’s broken up into pieces and melted.
- I dipped these truffles in milk and white chocolate, but you can use whatever type of chocolate you prefer – milk, white and dark all work perfectly.
- If these truffle seems too soft to dip, it may be because of how soft your butter was or the type of peanut butter you used. I recommend using a full fat peanut butter like Kraft, Bega, Skippy or Jif (rather than a natural or healthy one). Regardless, you can place the truffles in the fridge to firm up before dipping. Sometimes I even put my truffles in the freezer before dipping to make it easier.
- Make sure your Rice Krispie are fresh! I always use a new box in my baking to make sure they are extra crisp and crunchy.
Creamy Peanut Butter Balls covered in chocolate.
- 60 grams (1/4 cup or 1/2 stick) unsalted butter, room temperature
- 125 grams (1/2 cup) smooth peanut butter, plus extra for drizzling
- 190 grams (1 and 1/2 cup) icing or powdered sugar
- 30 grams (2/3 cup) Rice Krispies or Rice Bubbles
- 150 grams (1 cup) milk or dark chocolate
- 150 grams (1 cup) white chocolate
- Line a large baking tray with baking or parchment paper. In a large mixing bowl, add butter and peanut butter. Mix briefly with an electric beater until smooth and creamy.
- Add sugar and Rice Krispies and mix briefly until a soft dough forms. Scoop tablespoons of peanut butter mixture and roll into a smooth ball using your hands. Place on prepared tray.
- Repeat until you have roughly 18 truffles. Place truffles in the fridge for at least 10 minutes.
- Break up milk chocolate into small pieces and place in a small microwave-safe bowl. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Repeat with white chocolate.
- Dip each peanut butter ball into the chocolate, alternating between milk and white chocolate, and use a fork to get slowly lift them out. Gently shake off excess chocolate and place truffles on prepared tray.
- Drizzle truffles with excess chocolate. Pop in the fridge for 20 minutes to set.
*To make these gluten free, use gluten free rice cereal and gluten free chocolate.