Cookie Scoop – I highly recommend having a variety of cookie scoop sizes for whatever you’re working on
Baking Sheet – use one with a lip so the balls aren’t all over your kitchen floor
Parchment or Wax Paper – for easy cleanup
Ingredients For Your Chocolate Dipped Rice Krispie Balls
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
Peanut Butter – Smooth or crunchy peanut butter.
Butter – I like to use salted butter for a little balance to the sweet, but unsalted works.
Powdered Sugar – Also sometimes called confectioners’ sugar or icing sugar.
Crispy Rice Cereal – I use Rice Krispies but store brand will work as well.
Chocolate Melting Wafers – I like the Ghirardelli brand chocolate melting wafers. They melt really nicely. Chocolate chips can also be used, if that’s what you have on hand.
Coconut Oil – Optional, but adding a bit of coconut oil to the chocolate while you’re melting it helps to keep it smooth.
How To Make No-Bake Peanut Butter Rice Krispie Balls
STEP ONE: First, in a large mixing bowl, beat the peanut butter and butter together with a hand mixer until smooth. Then, gradually mix in the powdered sugar until fully incorporated. Stir in the rice krispies.
STEP TWO: Next, prep a baking sheet with parchment paper or wax paper and start scooping the mixture out with an approximately 1 tablespoon cookie scoop. Repeat until you’re out of mixture. Move the tray of balls to the fridge to chill for at least 30 minutes.
STEP THREE: Then, when the chill time is almost up, prep the chocolate but adding the wafers (or chips) to a microwave safe bowl with the coconut oil and heating for 30 seconds. Stir, then repeat until smooth.
STEP FOUR: Finally, dip the chilled balls into the melted chocolate until fully coated, letting excess chocolate run off before placing back on the parchment/wax paper. Repeat until done.
STEP FIVE: I like to move the pb balls to the fridge to fully set but you can dig in immediately if you want to!
