CRUNCHY PEANUT BUTTER BALLS

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Crunchy peanut butter balls are delicious anytime.

I love these crunchy peanut butter balls. I can’t leave them alone when I make them. These are so good. They just melt in your mouth.

Crunchy peanut butter balls make a great gift!

2 cups crunchy peanut butter (could use smooth)

1 stick butter or margarine or 1/2 cup or 8 tablespoons

2 cups confectioners (powdered) sugar

2 cups rice krispies

2 cups semi-sweet chocolate chips

2 tablespoons shortening, Optional (This is solid shortening like Crisco and you cannot substitute butter or margarine)

Melt the peanut butter and butter together. (You can do it over low heat on the stove or in the microwave. I do mine 2 minutes in the microwave) Mix together the powdered sugar and the rice krispies.  Mix the sugar and krispies with the melted peanut butter and butter.  I just use a wooden spoon to mix them together. Form into balls about 1 inch in size or whatever size you like. Cover a baking sheet with wax paper and place peanut butter balls on the sheet and chill in the refrigerator for about an hour.  Melt the chocolate and shortening either on the stove or in the microwave. I do it in the microwave for about 2 1/2 minutes and stir well.  Dip peanut butter balls into chocolate and place back on cookie sheet. Keep chilled until firm or about an hour. Makes 3 dozen depending on size you make them.

Enjoy!

Note:  The addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product.

If you like this recipe, you might also like my recipe for Chocolate Butterscotch Clusters.

Print Recipe
5 from 11 votes

Peanut Butter Balls

Easy to make!
Prep Time18 mins
2 hrs
Total Time2 hrs 18 mins
Course: candy
Cuisine: American, southern
Keyword: Peanut Butter Balls
Servings: 10 servings
Author: The Southern Lady Cooks

Ingredients

  • 2 cups crunchy peanut butter could use smooth
  • 1 stick butter or margarine or 1/2 cup or 8 tablespoons
  • 2 cups confectioners powdered sugar
  • 2 cups rice krispies
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons shortening Optional (This is solid shortening like Crisco and you cannot substitute butter or margarine)

Instructions

  • Melt the peanut butter and butter together. (You can do it over low heat on the stove or in the microwave. I do mine 2 minutes in the microwave) Mix together the powdered sugar and the rice krispies.  Mix the sugar and krispies with the melted peanut butter and butter.  I just use a wooden spoon to mix them together. Form into balls about 1 inch in size or whatever size you like.
  • Cover a baking sheet with wax paper and place peanut butter balls on the sheet and chill in the refrigerator for about an hour.  Melt the chocolate and shortening either on the stove or in the microwave. I do it in the microwave for about 2 1/2 minutes and stir well.  Dip peanut butter balls into chocolate and place back on cookie sheet. Keep chilled until firm or about an hour. Makes 3 dozen depending on size you make them.

Notes

The addition of shortening creates a smoother and more manageable consistency than melted chocolate alone. Doing this helps to make a more evenly coated product.

 

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28 Comments

  1. I find it helpful to smash the cereal before adding to the mixture, helps to hold together. Thanks for the hint to use Crisco as we have always used paraffin. My brother likes them dipped in butterscotch chips, to change things.5 stars

  2. I made them today. I uses cocoa crispiest and coconut oil in place of shortening. They are quite good.5 stars

  3. The Southern Lady says:

    Yes, you could do that Patricia.

  4. Do you keep them in the fridge when there done?

  5. I have used rice crispy and I have used corn flakes, the corn flakes makes the candy taste like a Butterfinger.

  6. The Southern Lady says:

    You might want to check out this information Martha on paraffin. I don’t think I want to eat it myself. I find the shortening works great for me. http://www.ochef.com/674.htm

  7. Vickie Pertuset says:

    Can you leave out the rice krispies?

  8. Do you have to keep them refrigerated once they’re set?

  9. Brenda ChiltonJeffries says:

    I’ve made these a couple of times now and think I’ve mastered it. They’re actually quite easy to make. I’m hosting our annualChristmas cookie exchange this year and these are sure to be a hit 🙂5 stars

  10. can you freeze them? Thinking the rice crispies might make them
    soggy when thawed…

  11. The Southern Lady says:

    I have always used shortening.

  12. Yes in canada it’s icing sugar . In USA it’s powdered sugar.

  13. What a great thing for me to make with my grandchildren!!

  14. I make them differently crushed graham crackers instead of cereal you can freeze them too if I don’t freeze them in my house they disappear quickly also coconut gives it a good flavor & texture I just put them in the food processor to chop them finer yummy recipe!!

  15. Kathy Jurgens says:

    Anyone ever try Coco Krispies?

  16. When I was a child, I had an aunt that made these every year at Christmas. I had totally forgotten about them. They were so good! Thanks for sharing the recipe. I’m going to make them this year. What a great memory!5 stars

  17. I make these every year too, only I use dark chocolate & white chocolate for mine. DELISH !!5 stars

  18. Oh yum!! I’m going to make these for Christmas (and hide them from everyone)! Thanks for the recipe!

  19. Love peanut butter therefore I’ve put these on my list of must haves’.

    AND it seems to be pretty easy which I also like. Thank you for sharing.

  20. Anna Bennett says:

    They look & sound so good. I will shear this with every one I know.

  21. These sound wonderful! I love the idea of using crunchy peanut butter and the rice krispies! YUM! Just to pass along….when I make buckeyes (peanut butter balls), I form the mixture into balls, place on a baking sheet lined with waxed or parchment paper, and I stick a toothpick in them! It makes it so much easier to dip them in the melted chocolate/Crisco mixture! And I go ahead and put them in the freezer until I’m ready to dip them. After I dip them, I put them back on the sheet and back into the freezer! When ready, I pull the toothpicks out and I store them in clean, plastic, reusable coffee containers and room temp. Also, instead of Crisco, I use paraffin!

    • Yes, I’m sure paraffin! It’s my great-grandmother’s recipe and that’s the way we’ve always done it and have never had any issues.

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