CRUNCHY PEANUT BUTTER BALLS
These Crunchy Peanut Butter Balls are always a hit! Wonderful to make for any gathering however we love them for Christmas. They make a great gift too.
If you love this recipe you will want to save our Kentucky Bourbon Balls. They are so good and if you are not a fan of bourbon, you can make them with apple juice.
❤️WHY WE LOVE THIS RECIPE
We are big peanut butter and chocolate fans so this is a no brainer for us! Plus they are a festive treat during the holiday season. We love to make food gifts during the holiday season and these always make an appearance. For our favorites, see our list here.
SWAPS
We like to use crunch peanut butter in this recipe but you could use creamy. We haven’t tried this recipe with the peanut butter that has the heavy oil on top. You have to use shortening in this recipe, you can’t switch that for another ingredient. It has the texture you need and butter won’t work. You can use milk chocolate instead of semi-sweet.
CAN YOU FREEZE THESE?
Once the chocolate is set on the peanut butter balls, simply place in a freezer bag and throw them in the freezer. They can keep up to two months. When ready to enjoy, just let them thaw in the refrigerator over night.
⭐TIP
We don’t use a mixer to make these we find it does dry them out some if you do and mixing with a spoon works just fine. 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.
OTHER DELICIOUS CANDY
STORING & SERVING SIZE
We store these in the refrigerator and this makes about 3 dozen depending on the size that you make them.
Peanut Butter Balls
Ingredients
- 2 cups crunchy peanut butter could use smooth
- 1 stick butter 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
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Can you use Crisco oil in the peanut butter icing? Will this work?
I have no idea if it will work or not, we have never made it that way. Thanks!
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.
I made them today. I uses cocoa crispiest and coconut oil in place of shortening. They are quite good.
Yes, you could do that Patricia.
Do you keep them in the fridge when there done?
I keep them in the fridge or in a cool spot. Just so the chocolate doesn’t get hot and melt.
I love them
I have used rice crispy and I have used corn flakes, the corn flakes makes the candy taste like a Butterfinger.
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
Can you leave out the rice krispies?
Do you have to keep them refrigerated once they’re set?
I keep mine in tins either in the fridge or in a cool place.
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 🙂
can you freeze them? Thinking the rice crispies might make them
soggy when thawed…
I have not tried freezing these, Bonnie.
Have always frozen them and they last longer when hidden out of site…even mailed them frozen in plastic bottles
yes they can be frozen and I use the milk chocolate instead of semi sweet
I have always used shortening.
Yes in canada it’s icing sugar . In USA it’s powdered sugar.
What a great thing for me to make with my grandchildren!!
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!!
Anyone ever try Coco Krispies?
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!
I make these every year too, only I use dark chocolate & white chocolate for mine. DELISH !!
Oh yum!! I’m going to make these for Christmas (and hide them from everyone)! Thanks for the recipe!
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.
They look & sound so good. I will shear this with every one I know.
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.