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.

Note: Reviewers, please help us out and note the yield! Thanks!


Reviews of Chocolate Peanut Butter Crispy Balls:

1-5 of 194 reviews   Next >>

  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. five stars

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

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

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

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