• 1 cup powdered sugar
  • 2 Tbsp melted butter
  • 1 cup creamy peanut butter
  • 1½ cup crushed crisped rice cereal( measure out then crush)
  • 1½ cup chocolate chips
    • Powered by Chicory
Instructions
  1. Mix peanut butter and melted butter together in a large bowl.
  2. Add powdered sugar and rice crispies.
  3. Mix until combined. Form into one inch balls.
  4. Place the formed balls on a wax paper lined cookie tray and chill in the refrigerator
  5. for at least 30 minutes before chocolate coating.
  6. Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
  7. Place a toothpick in each peanut butter ball and dip each peanut butter ball into the chocolate and roll around until coated.
  8. Place the chocolate coated ball on a separate cookie sheet lined with wax paper.
  9. Remove the toothpicks from each peanut butter ball.
  10. Place the balls back in the freezer to let the chocolate set. It should take an hour or two.
  11. Best to store these in the freezer as well. If you store these in the fridge, they will become slightly soft.

These are super yummy, bet you can’t just eat one !

40 thoughts on “Peanut Butter Balls with Rice Krispies”

  1. Jenn
    silly question, but should these be stored in the freezer until it is time to serve them. I might make these tomorrow for a luncheon at my work on Wednesday. Thanks, Jenn
    Reply ↓
    1. cakescottagePost author
      Hi Jenn,
      Yes it is correct, these should be stored in the freezer until it is time to serve them, otherwise they will become slightly soft.
      Please let me know how do you like it when you try.
      Reply ↓
  2. Genevieve
    Making these right now and it seems impossible to form balls. It’s way to creamy. I put it in the fridge for a bit and see if will be easier to “form balls” after :/
    Reply ↓
    1. cakescottagePost author
      Yes, it will be easier, but you will have to work quickly because on the room temperature it will become slightly soft in no time.
      Please let me know how it turned out.
      Reply ↓
    1. DanPost author
      Hi, Bobbi
      This post includes two pages , please check for recipe and step by step preparation method on page 2 of pages navigation bar below sharing buttons.
      Thanks for stopping by !
      Reply ↓
  4. Renee
    I’ve made these before in bigger batches. I use chunky peanut butter and a Hershey’s bar with less chocolate chips for the dipping. They are addicting!
    Reply ↓
  5. Claire
    Great classic recipe! I always see these at parties around the holidays, and love them. Easy to make and delicious. I’d easily make a double batch of this recipe; it only made 24 for me.
    Reply ↓
  6. Judy
    I just made these peanut butter balls with Rice Krispies. I found that when you roll them if they begin to stick to your hands you can dust your hands with powdered sugar and it makes it much easier. Also dipping them in the chocolate was not easy. Next time I’d try pouring the chocolate over them.. I only used about half of the melted chocolate…and I’m a chocolate lover!
    Reply ↓
  9. Kim
    My Mom and I have been making these for years. On my recipe I add a third of a sick of parifim wax and 1/2 cup of semi sweet chocolate chips snd 1/2 c of butterscotch chips. Put in a double boiler to mix. This is the coating of course. Make sure you chill th e balls before dipping. The wax makes them very shiny and beautiful and keeps them from melting in your hands. This has always been my favorite holiday rwcipe.
    Reply ↓
  11. Kyrra
    Hi! I just stumbled upon this post via Pinterest and had to comment. I LOVE these!! My mom has been making them for years!!!! We have always called them Musket Balls, but I’ve also heard people call him Buckeyes (I don’t think Buckeyes have the Rice Krispies in them, though). Storing them in the freezer is not required, but definitely a cool place is helpful. Also, our recipe calls for some baking wax to be melted in with the chocolate so it helps to keep it firmer and nice and shiny. We’ve always used a double boiler to melt the chocolate and keep it melted (but not burned).
    No matter what, there are NEVER any left over and they are always a hit!!
    Reply ↓
  15. Gloria McClendon
    I add 1/4 block cooking paraffin to 10 oz. pk. Chocolate chips. Partially melt paraffin before adding chips. Finish melting and stir mixture well. Using tongs, dip balls into chocolate. Let harden and store in air tight container. They do not have to be storedin freezer for chocolate to remain firm. Works great!
    Reply ↓
  17. Deb J.
    I have been making Buck-eyes for years. I love the idea of adding crushed rice krispies. I can’t wait to try this one. Thanks for sharing.
    Reply ↓
  20. Jewell
    it’s been a while Since seeing this recipe. I’m sure it’s great With rice krispies but I only used peanut butter. WoUld more peanut butter be used when not using the Rice Krispies? This recipe has my mouth watering! Will make some soon.
    Reply ↓
  22. Heather
    We’ve been making these since I was a kid. Always one of my favourites. Instead of just plain chocolate chips, we do a 50/50 mix of chocolate & butterscotch chips. Sometimes too just to add a little extra crunch we use crunchy peanut butter as well.
    Reply ↓
  31. Velana
    My boss who happens to be a chef is the absolute pickiest person when it comes to sweets! I made these for him with white chocolate instead, boxed them up nicely and made them sound fancy by calling them truffles lol he was absolutely in love with them!
    Reply ↓

Leave a Reply

Your email address will not be published. Required fields are marked *
Rate this recipe: