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Close up photo of a pile of chocolate balls with a bite out of the top front one so show the rice Krispie treat inside.
5 from 7 votes

Peanut Butter Rice Krispie Balls

Peanut Butter Rice Krispie Balls is a no bake recipe and they only have five ingredients.
Course Dessert
Cuisine Candy
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 36 balls
Calories 106kcal


  • cup Dairy-free butter
  • 1 ¾ cup Powdered sugar - organic
  • 1 ½ cup Peanut butter - creamy
  • 1 ½ cup Rice crispies - organic, there is also a gluten free type

For the coating

  • chocolate chips


  • Place the softened butter in a large bowl.
  • Add the peanut butter and mix well.
  • Add the powdered sugar and, again, mix well.
  • Work in the rice crispies. I use my fingers and really work it in. Some will get crunched but that is okay.
  • Make 36 balls.
  • Freeze for 2 hours.
  • Set up two cookie sheets with waxed paper on each.
  • Right before you take the balls out of the freezer - melt the chocolate over a double boiler.
  • Roll each ball in the melted chocolate.
  • I lift them up with two forks and place on the waxed paper.
  • Let dry on the wax paper.
  • Store in the refrigerator.


They will also freeze for up to 2 months. TO FREEZE: You can freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/ They defrost quickly so it really doesn't take any planning.


Serving: 3balls | Calories: 106kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Sodium: 21mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 0.7mg | Calcium: 36mg | Iron: 0.7mg