Rice Krispies Peanut Butter Balls Recipe

Rice Krispies Peanut Butter Balls

  • 1 cup crunchy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 1 cup powdered sugar
  • 2 cups Kellogg’s® Rice Krispies® cereal
  • 1 1/2 cups semi-sweet chocolate morsels
  • 2 tablespoons vegetable shortening
Mix peanut butter, butter, and salt together. Add powdered sugar and then the Rice Krispies.

I hope no one was planning on having PB & J tomorrow.

Holy cow. That’s 728 fat grams you’re eyein’. Good thing these are little treats.

The after-shock of baking is always pretty messy here.

14 cups Rice KrispiesI hadn’t ever made peanut butter balls with Rice Krispies before today.

Place 6 cups semi-sweet chocolate morsels & 8 tablespoons vegetable shortening into double boiler & melt slowly over a low heat, stirring often until fully melted.

Line cookie sheets with parchment paper.

Roll peanut butter mixture into a zillion 1 inch balls (or, you know, about 54 if you make a single batch).

Allow to harden in a cool place. If you make one batch, you can place them on a tray in the fridge for about 20 minutes to set the chocolate.

I’m sorry to share a recipe that isn’t new but I was so glad to be introduced to Rice Krispies peanut butter balls that I had to share it. It’s really yummy.

P.S. These can be kept in the fridge or freezer for Christmas. Package carefully so they stay pretty!

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