Ingredients
Scale
- 1 cup (250g) creamy peanut butter (not natural/oily)
- ¼ cup (½ stick / 55g) unsalted butter
- 1½ cups (120g) powdered sugar
- 3 cups Rice Krispies cereal
- 1½ cups (255g) semi-sweet chocolate chips (for coating)
- Optional: flaky sea salt or crushed peanuts for topping
Instructions
- Make base: In a large bowl, melt peanut butter and butter together (microwave 30–60 sec or stovetop). Stir until smooth.
- Sweeten & crisp: Add powdered sugar; mix until combined. Fold in Rice Krispies until evenly coated.
- Chill: Refrigerate mixture 15–20 minutes to firm up (easier to roll).
- Roll: Scoop ~1 tbsp portions; roll into balls. Place on parchment-lined tray. Freeze 10 minutes.
- Coat: Melt chocolate chips (microwave in 30-sec bursts, stirring between). Dip each ball using a fork or spoon, tapping off excess. Place back on tray.
- Finish: Sprinkle with sea salt or crushed peanuts if desired. Chill 15–20 minutes until set.
💡 Pro Tips:
– Use classic peanut butter (like Jif or Skippy)—natural varieties can make the mixture oily.
– For gluten-free: Use certified GF Rice Krispies (or similar crispy rice cereal).
– Store in an airtight container at room temp (cool place) up to 1 week, or fridge up to 2 weeks.
Prep Time & Nutrition (per ball, makes 24):
Prep Time: 20 min (+ chilling) | Total Time: 45 min
Servings: 24 | Calories: 110 | Net Carbs: 10g | Fats: 7g | Protein: 3g
Servings: 24 | Calories: 110 | Net Carbs: 10g | Fats: 7g | Protein: 3g