KELLOGG'S* RICE KRISPIES* Peanut Butter Balls Recipe -
KELLOGG'S* RICE KRISPIES* Peanut Butter Balls Recipe
  • READY IN 10 mins


Recipe by  

"Filled with peanut butter and chocolate, this easy recipe is fun for the whole family."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Line one baking sheet with waxed paper. In large bowl, mix icing sugar, peanut butter, coconut and 75 ml (1/3 cup) butter together until well blended. Gently fold in KELLOGG'S* RICE KRISPIES* cereal until well coated. Form into 2.5 cm (1-inch balls). To make the rolling of balls easier, use lightly dampened hands. Refrigerate on baking sheet 30 minutes.
  2. To make chocolate dip: In medium saucepan, over low heat melt chocolate chips, remaining butter and water together. If mixture is a bit thick for dipping add 1 to 2 tablespoons more hot water.
  3. Using two forks, drop a couple of peanut butter balls in chocolate mixture. Roll balls around in chocolate mixture to coat in chocolate. Chill on waxed paper-lined baking sheet until chocolate is set. Other serving suggestions: peanut butter balls can be served plain or lightly drizzled with chocolate dip. To decorate balls with chocolate, use tip of spoon to drizzle chocolate over balls.
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  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2010, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2008

This was the best treat I have eaten with rice krispies thus far !!! Ther was a party in my tummy ....soooo YUMMY....sooo YUMMY! :0)

Most Helpful Critical Review
Nov 26, 2008

Never, NEVER add water to chocolate chips when you're melting them. It's like mixing oil and water. It turns the chocolate into a fudge-like consistency and there is no way of re-liquifying it. In fact, be careful to not let water come into contact with the chocolate chips at all. I wasted 3 cups of chocolate chips following this recipe's instructions. Take my advice and just add butter or shortening to the chocolate chips to thin out the chocolate. That's what I did with my second batch of chocolate chips and it worked like a charm.


15 Ratings

Dec 15, 2008

I did not care for this! I am not sure if I went wrong somewhere maybe because i used skippy peanut butter instead of kraft but it was not good, I just finished it and cant even stand the smell. It tastes like the skins off the peanut and just was a waste of time and ingredients.

Dec 21, 2010

This was good, but not great. The flavor was kind of meh, and I used amazing peanut butter. I agree with everyone to not use water when melting the chocolate. I didn't attempt it with this recipe but I've failed before because I made that mistake. It might work if you do it *just* right, but why risk it? I think I prefer regular RK treats drizzled in chocolate to this one.

Dec 21, 2010

I tried this recipe and it was pretty tasty. I did not put cold water in the chocolate and it worked well. But there was A LOT of rice krispies, so I added more of the other ingredients and it turned out to be fine.

Jun 22, 2009

This recipe is pretty good. Don't add cold water while heating chocolate or it congeals, as I found out. You can un-congeal it by adding boiling water to it in small amounts until it becomes liquid again.

Mar 14, 2012

I did not care for this.

Dec 17, 2014

Added vanilla and coconut milk to taste...tastes similar to Butterfinger! Froze centers before dipping. Otherwise,easy recipe and rice krispies give nice toothy bite and satisfying crunch to treat! THANKS!


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 131 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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