Let's Bake

Peanut Butter Balls With Rice Krispies

Yield Makes 18 truffles 1x
Prep: 60 minutesTotal: 1 hour

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


  1. 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.
  2. 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.
  3. Repeat until you have roughly 18 truffles. Place truffles in the fridge for at least 10 minutes.
  4. 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.
  5. 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.
  6. 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. 

Nutrition Information

Serving Size: 1 truffle Calories: 213
Author: Jessica HolmesCategory: DessertCuisine: American
Recipe Card powered byTasty Recipes