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Chocolate Peanut Butter Crispy Balls


1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips

In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

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Reviews of Chocolate Peanut Butter Crispy Balls:

6-15 of 202 reviews   Next >>

  Cara in NJ  Dec 23, 2012
Would make this again.
Really good and really easy. Working with melted chocolate for the first time wasn't easy. When making these again, will make them 1/2 size as they are really, really rich. 4 stars

  A cookie baker  Dec 20, 2012
Would make this again.
Love these!! A little messy to make, I just use my fingers to dip partially in the chocolate. Makes about 50, depending on how big you make them. Delicious! 5 stars

  A cookie baker in Milwaukee, WI  Dec 7, 2012
Would not make this again.
Not sure what I did wrong! The dough was too soft to use a toothpick or fork to dip into chocolate. It was a mess. 1 star

  Tricia in seattle  Dec 27, 2011
Would make this again.
These were great. I added coconut to my balls and used ghiradelli chocolate. I ran out of chocolate because I doubled the recipe so I got nestle white chocolate chips. I melted those down and added a T of vegetable oil. I dusted them with cocoa and drizzled my chocolate balls with the white chocolate. They were beautiful and delicious. I may never make Christmas cookies again. these were great. 5 stars

  A cookie baker  Dec 24, 2011
Would make this again.
AWESOME 5 stars

  A cookie baker  Dec 23, 2011
Would make this again.
With the coconut, it is true that it is amazing! Thank you 5 stars

  Jeff in Oshkosh, Wisconsin  Dec 17, 2011
Would make this again.
Good recipe. Takes a little time. About an hour start to finish(not including 30 - 45 min.cooling time). Makes about 2 1/2 dozen 1" balls. Increase choc. chips to 2 cups. May have to thin a little by using 1 TBSP light corn syrup and 1 TBSP water. Dough will be sticky. Wet hands, shake off excess water and roll balls. Use a fork for dipping balls into chocolate. 4 stars

  Karla  Dec 11, 2011
Would make this again.
Half a cup of shredded sweetened coconut and its amazing! 5 stars

  Sharon  Dec 9, 2011
Would make this again.
Tried this recipe last year and loved it,but it was messy and time consuming. Tried again this year and in frustration, checked other recipes. Think the problem is solved. CHILL before coating in melted chocolate. So very much easier. Also added more Rice Krispies to make handling easier as well.Another recipe adds margarine to the dough. May try that next year as well. 4 stars

  Lisa in Maryland  Dec 5, 2011
Would make this again.
I formed the peanutbutter balls using flour on my fingers, it kept the dough from sticking,then I put the tray in the freezer until the balls were solid. I used a higher grade dark chocoate like Ghirardelli. I also needed to heat the chocolate several times to thin it out. I doubled the recipe, made the balls smaller than an inch...very rich, it made 94 balls. 5 stars

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