No-Bake Peanut Butter Crunch Balls – Deliciously creamy peanut butter balls loaded with crispy rice cereal, and coated in a chocolate shell!
Did you guys enjoy my recipe for No-Bake Peanut Butter Truffles? Well, today I have made them even better. I’ve turned them into Peanut Butter Crunch Balls!
Ingredients for No-Bake Peanut Butter Crunch Balls:
- unsalted butter
- smooth peanut butter
- vanilla extract
- salt
- icing/powdered sugar
- crispy rice cereal (Rice Krispies)
- milk, dark, or white chocolate
To make these into Peanut Butter Crunch Balls, I simply folded 2 cups of crispy rice cereal into the mix. They make these bites incredibly crispy and chewy. A perfect combination with peanut butter and chocolate!
To coat these Peanut Butter Balls, you can use any type of chocolate you like! Milk chocolate, white, dark, semi-sweet. Pick a chocolate you enjoy eating on its own.
Try these delicious no-bake treats next!
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No-Bake Peanut Butter Crunch Balls
Deliciously creamy peanut butter balls loaded with crispy rice cereal, and coated in a chocolate shell!
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (250g) smooth peanut butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups (375g) icing/powdered sugar
- 2 cups (50g) crispy rice cereal
- 16 oz (450g) milk, dark or white chocolate, coarsely chopped
Instructions
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the peanut butter, vanilla, and salt, and beat until smooth and combined.
- Add the icing sugar, and beat on low until combined. Fold in the crispy rice cereal. The mixture will be crumbly, but you should be able to roll into balls.
- Roll the dough mixture into 1-inch balls (about 0.5oz each), and place on a baking tray lined with parchment paper or a silicone mat. You should have about 40 - 45 balls.
- Refrigerate until firm - about 1 hour.
- Add the chocolate to a microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Leave to cool for 5 minutes.
- Dip each peanut butter ball into the melted chocolate, and place back onto the baking tray. Allow to set in the fridge before serving.
Notes
Balls can be kept in an airtight container, layered between parchment or wax paper, in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
45 ballsServing Size:
1 ballAmount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 47mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 2g
Nutrition information isn’t always accurate.
Rachael
Friday 23rd of March 2018
My boyfriend LOVES pb & I’m planning on making these! Is there any way I could add protein powder into these?? I know with baking it’s difficult to add protein but I figured with this it wouldn’t matter because it’s no- bake?
Marsha
Saturday 24th of March 2018
Hi Rachael! You can! If I was to add 1/2 cup protein powder, I would only use 2 1/2 cups of icing/powdered sugar, instead of 3. Enjoy! :)
Kristin
Sunday 3rd of September 2017
Made these and split the recipe in 3 prior to adding cereal. Made cereal balls, plain and pretzel I love sweet and salty!
Marsha
Sunday 3rd of September 2017
Love it! I'm so glad you enjoyed them! :)
Boyan Minchev
Tuesday 11th of July 2017
Ooooo these peanut butter balls look amazing, great recipe, thank you for sharing this dessert with us.
Nadine Porter
Monday 5th of June 2017
I liked the idea of bake free and so tried them. Oh my goodness they we divine, for a first time I might add. My family thoroughly enjoyed these crunchie chocolate yummy balls. Thank you for this fast and easy recipe. There would never be any to keep for a week!
Marsha
Monday 5th of June 2017
I'm so glad you enjoyed them, Nadine! :)
Emma @ Lights, Camera, BAKE!
Thursday 25th of May 2017
I love the addition of Rice Krispies! Chocolate and peanut butter is a weakness of mine and you can be sure I will be making these very soon!
Marsha
Friday 26th of May 2017
I hope you get to try, Emma! :)