Peanut Butter Balls with Rice Krispies

Name: Peanut Butter Balls with Rice Krispies
Prep time: 25 min
Total time: 25 min
Yield: 36 truffles
Ingredients: 1 cup creamy peanut butter; 1 container; 1 teaspoon pure vanilla extract; 2 cups Rice Krispies cereal; 12 ounces vanilla flavored almond bark; very finely chopped peanuts for garnish

User Reviews

4.5

24 reviews

Excellent

Prep Time
25 mins
Total Time
25 mins
Servings
36 truffles
Calories
94 kcal
Course
Dessert
Cuisine
American

Peanut Butter Balls with Rice Krispies

Iris Warren

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These Peanut Butter Balls with Rice Krispies and Marshmallow are a quick and easy no-bake treat, made with just 5 ingredients. Finished with chopped peanuts, festive sprinkles, or additional chocolate drizzle (or left plain!), they're the perfect bite-sized treat for any occasion!

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Ingredients

Servings

1 cup creamy peanut butter such as Skippy
1 container 7 ounces marshmallow cream
1 teaspoon pure vanilla extract
2 cups Rice Krispies cereal
12 ounces vanilla flavored almond bark
very finely chopped peanuts for garnish or sprinkles, or chocolate drizzle, etc.

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Instructions

In a medium bowl, stir together peanut butter and marshmallow cream until well combined. Add vanilla and stir well. Fold in Rice Krispies.
Roll peanut butter mixture into balls, about 1¼" in diameter. I use a small cookie scoop to first portion the mixture evenly, then roll into balls with my hands. Place balls in a single layer in a 9''x9'' pan, and then place in freezer for 30 minutes to chill.
Melt almond bark in a double boiler on the stove top or on a low setting in the microwave, taking care to not let it get too hot and scorch. When it's almost melted, remove from heat and stir until almond bark is completely melted and smooth.
Line a rimmed baking sheet with wax paper. Drop a chilled peanut butter ball into the melted almond bark. With two forks, quickly roll the ball until completely coated. Lift ball out of the almond bark with a fork, and then tap the fork gently on the side of the bowl, letting excess almond bark drip back into the bowl. Then scrape the bottom of the fork along the side of the bowl, removing the final excess almond bark. Set truffle on wax paper, using the other fork or a toothpick to gently scrape it onto the paper. Repeat the dipping process until all truffles are made. Once I get the hang of it, I drop 3 to 4 peanut butter balls at the same time into the melted almond bark, and work quickly to dip and transfer to the wax paper.
While almond bark is still melty, sprinkle the tops of the truffles with some finely chopped peanuts or other garnish.

Notes

These truffles are excellent for making ahead of time and keep very well in the freezer. Store in the freezer for up to 3 months, in a freezer-safe container with wax paper separating any layers of truffles. Remove from freezer 30 minutes prior to serving.
From Mom’s recipe box, originally from a family friend, Dinah Konda.

Nutrition Information

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Serving 1 Calories 94kcal (5%) Carbohydrates 9g (3%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 48mg (2%) Sugar 5g (10%)