These rich and satisfying no-bake treats combine the creamy decadence of peanut butter with the crisp bite of rice cereal, all wrapped in a smooth chocolate coating. They’re perfect for holidays, parties, or just when you’re craving something sweet and crunchy. With only a handful of pantry staples and a simple prep process, this recipe makes a large batch ideal for sharing — or keeping all to yourself.

Why You’ll Love This Recipe

• No baking required — super easy and fast to prepare

• Irresistible texture from the crispy rice cereal

• Sweet and salty flavor profile that’s always a crowd-pleaser

• Freezer-friendly and great for gifting or holiday platters

• Customizable with toppings and coatings to suit your taste

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup creamy peanut butter (or crunchy for added texture)
4 tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups crispy rice cereal (such as Rice Krispies)
16 ounces chocolate candy coating or chocolate melting wafers

Optional toppings:
chocolate jimmies
chopped salted peanuts

Directions

1. Prepare a large baking sheet by lining it with parchment paper and set it aside.

2. In a large mixing bowl, add the peanut butter and softened butter. Mix until smooth and completely combined.

3. Stir in the vanilla extract, then begin adding the powdered sugar gradually, about ½ cup at a time. Continue mixing until the mixture becomes thick and firm enough to hold its shape.

4. Gently fold in the crispy rice cereal. You may need to use your hands to fully incorporate it without crushing the cereal too much.

5. Scoop out the mixture and roll it into 1-inch balls using your hands. Place each ball on the prepared baking sheet.

6. Once all the balls are rolled, refrigerate them for 30 minutes or freeze for about 20 minutes until firm.

7. While the balls are chilling, melt the chocolate candy coating in a microwave-safe bowl or using a double boiler. Stir frequently until smooth and fully melted.

8. Remove the peanut butter balls from the fridge or freezer. Using a toothpick or a fork, dip each ball into the melted chocolate, allowing the excess to drip off. Place back on the parchment-lined tray.

9. Immediately sprinkle with chocolate jimmies or chopped peanuts if using, before the chocolate sets.

10. Let the chocolate coating firm up at room temperature or speed up the process by refrigerating for 10-15 minutes.

Servings and timing

Servings: Approximately 48 balls
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

• Use white chocolate or dark chocolate for the coating instead of milk chocolate.

• Add ½ teaspoon of sea salt to the mixture for a deeper sweet-salty flavor.

• Mix in ¼ cup of mini chocolate chips or chopped nuts into the peanut butter filling.

• Sprinkle sea salt flakes on top instead of jimmies or nuts.

• For a holiday twist, use colored sprinkles or crushed peppermint candy on top.

Storage/Reheating

• Store the finished candy in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.

• To freeze, place the balls in a single layer on a tray to freeze individually. Once solid, transfer to a freezer-safe container or zip-top bag. Store for up to 3 months.

• Thaw frozen balls in the refrigerator or at room temperature before serving.

• No reheating is necessary. Serve chilled or at room temperature.

FAQs

What should I do if my peanut butter mixture is too soft to roll?

Add a bit more powdered sugar to thicken the mixture until it’s firm enough to hold its shape when rolled.

Can I use natural peanut butter in this recipe?

Yes, but make sure it’s well-stirred. Natural peanut butter may make the mixture softer, so you might need to add more powdered sugar to help it firm up.

How do I keep the rice cereal from getting soggy?

Make sure to add the cereal after the other ingredients are well mixed, and gently fold it in to preserve the crunch.

What kind of chocolate works best for coating?

Use melting wafers, almond bark, or chocolate designed for candy-making. These melt smoothly and harden with a glossy finish.

Can I make these with a different nut butter?

Yes, almond butter, cashew butter, or sunflower seed butter can be used. Just note that the flavor and texture will vary slightly.

Can I double the recipe?

Absolutely. This recipe scales up very easily. Just be sure to use a large enough bowl and prepare additional trays for chilling.

Can I use a cookie scoop to portion the mixture?

Yes, a small cookie scoop helps create evenly sized balls and makes the rolling process quicker.

How do I make them extra festive?

Use seasonal sprinkles, drizzle with white chocolate, or package them in decorative bags for gifts.

Why is my chocolate coating too thick?

You can thin thick chocolate with a teaspoon of shortening or coconut oil. Stir until smooth before dipping.

How do I avoid chocolate pooling under the balls?

Let excess chocolate drip off before placing the coated balls on the tray. You can also place them on a wire rack over parchment to minimize pooling.

Conclusion

Chocolate covered peanut butter crunch balls are an effortless, no-bake treat that delivers on flavor and texture. With their rich peanut butter filling, crispy crunch, and smooth chocolate shell, they’re bound to become a favorite in your homemade candy lineup. Whether you’re preparing them for a holiday dessert tray or just want something sweet and satisfying in the freezer, this recipe is a dependable winner every time.