Short description

I’m sharing a recipe for classic, no-bake peanut butter balls made with creamy peanut butter, butter, powdered sugar, Rice Krispies, and a chocolate coating—a simple, nostalgic treat that comes together easily without turning on the oven.

No-Bake Peanut Butter Balls

Why You’ll Love This Recipe

I find these peanut butter balls irresistible for several reasons: the combination of sweet and salty in each bite, the crunchy Rice Krispies for texture, and the chocolate coating that adds a decadent finish. They’re incredibly easy to assemble, require minimal ingredients, and I can make a big batch in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups creamy peanut butter
½ cup unsalted butter, softened
3½ cups powdered sugar
3 cups Rice Krispies cereal
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil or vegetable shortening

Directions

I beat together peanut butter, softened butter, and vanilla extract until smooth and creamy.
I gradually stir in powdered sugar until well combined.
I fold in Rice Krispies until evenly distributed, creating a thick mixture that holds shape.
I scoop out about 1-inch balls and place them on a parchment-lined baking sheet.
I freeze the balls for around 15 minutes to firm them up.
While they chill, I melt chocolate chips with coconut oil in the microwave—stirring every 15 seconds until nearly melted, then stirring until smooth.
I dip 3–4 chilled balls at a time into the melted chocolate using dipping forks, letting excess drip off, and set them back onto the parchment.
I refrigerate the coated balls for at least 30 minutes until the chocolate hardens.

Servings and timing

Yields approximately 40 balls
Prep time: about 15–20 minutes
Freeze time: 15 minutes
Chill time after dipping: at least 30 minutes
Total time: approximately 1 hour

Variations

I sometimes swap out semi-sweet chocolate for milk or dark chocolate—or even butterscotch chips for a different flavor.
Instead of coating in chocolate, I may roll the balls in shredded coconut, chopped nuts, or cocoa powder.
I occasionally add a pinch of cinnamon or nutmeg to the dough for a festive twist.
For a nut-free treat, I sub in sunflower seed or pumpkin seed butter instead of peanut butter.

storage/reheating

I keep them in an airtight container with parchment between layers. At room temperature they last about 2 days, but I prefer refrigerating where they stay fresh up to 2 weeks. I can also freeze them for up to 3 months. When ready to enjoy, I thaw them in the fridge or leave them at room temperature for 15 minutes before serving.

FAQs

Can I use natural peanut butter?

I can, but natural peanut butter often makes the mixture too soft—so I add more powdered sugar gradually until it becomes firm enough to shape.

Are these gluten-free?

If I use a gluten-free crispy rice cereal and make sure all ingredients are gluten-free, then yes—they can be gluten-free.

What if the mixture is too sticky to roll?

I refrigerate the dough for about 15 minutes before shaping the balls. I also use a cookie scoop to keep sizes consistent and prevent sticking.

Do I have to coat them in chocolate?

No—I’ve made them uncoated too. I simply roll them in shredded coconut or chopped nuts instead, and they’re enjoyable even without the chocolate.

How long do they last outside the fridge?

They’re fine at room temperature for about 2 days. Beyond that, I prefer refrigerating them to keep their shape and flavor intact.

Conclusion

I love how these no-bake peanut butter balls offer nostalgic flavor with minimal effort. They’re perfect for holiday treats, snack prep, or a sweet fix anytime. The recipe is flexible, forgiving, and always satisfies. I’m excited to hear how others customize them and hope they become a favorite in your kitchen too!