Peanut Butter Crunch Balls
Ready for a delightful holiday treat that won’t monopolize space in the oven, that you can work on while the cookies are baking? Then say hello to these Peanut Butter Crunch Balls.
Similar to Buckeyes- those round peanut butter balls dipped in chocolate, these Peanut Butter Crunch Balls get their “crunch” from the addition of rice cereal.
While my husband loves peanut butter and can devour Buckeyes in an instant, for me, traditional Buckeyes are just a bit too…..peanut buttery. I have a thing about texture, and well, they lack a bit of it.
So I thought why not add some Rice Krispies into the peanut butter mixture so that we’re both happy?
The end result is fantastic! If you like peanut butter but the idea of a mushy bite of it doesn’t float your boat, you’ll love these little balls of crunchy happiness.
Peanut Butter Crunch Balls
Similar to "Buckeyes", these peanut butter balls include a bit of rice cereal making them the perfect combination of peanut butter + chocolate + crunch.
Ingredients
- 3/4 cup confectioners sugar
- 1 cup peanut butter
- 3 tablespoons butter, melted
- 1 1/2 cups Rice Krispies cereal
- 2 cups milk chocolate chips
- 1 tablespoon vegetable oil
Instructions
Line a baking sheet with parchment paper and set aside. In a medium bowl, add the sugar, peanut butter, and butter. Mix well until the confectioners sugar is completely blended in. Add the rice cereal and gently stir to combine. Using a small cookie scoop, or rounded tablespoon, form round balls. Place each onto the prepared parchment paper baking sheet. Once filled, place into the freezer for 30 minutes to chill and harden. You can also refrigerate overnight if not ready to dip into the chocolate right away. When ready to coat the peanut butter balls, prepare the double boiler. Over medium heat, place water into the bottom pot (make sure the water doesn't touch the top pan). Place the chocolate into the top part of the double boiler to melt. Once semi melted, add 1 tablespoon vegetable oil to the melted chocolate. Roll each ball into the melted chocolate and return to the baking sheet. Allow the dipped peanut butter balls to chill in the fridge for at least 2 hours before serving. Store in an airtight container in the fridge for up to 2 weeks.
Now, I just got myself a double boiler and utilized it for the dipping of the balls into the chocolate. I was quite pleased with how evenly the chocolate melted and was surprised I have waited this long to buy the darn thing. If you don’t have a double boiler, no worries, just old school it like I used to do in the past by placing a glass bowl on top of a medium pot filled with a bit of water.
I also used a Wilton tool for dipping chocolate, the one that looks like an oversized fork. This will help as you tap off some of the excess chocolate.
When you’re dipping, don’t get too hung up on the chocolate being perfectly smooth. I was and then I had to remind myself that unlike a cake ball, or something you’re spending a lot of time on getting perfectly round, these guys have the rice cereal in them making them a bit lumpy in places. Don’t stress over that!
Packaged nicely, no one is going to be bothered by the fact that your Peanut Butter Crunch Balls aren’t perfect. The holidays aren’t perfect themselves, no matter what Pinterest tells you.
It’s the thought that counts, do remember that.
If the ones that are a bit messy still really bother you, then sprinkle something decorative on top. But do trust me when I say that they’re not going to last long enough for people to really notice.
These disappeared before they could make the trip to my grandmother’s this weekend, so now I’m stuck making more or deciding on another snackable treat.
If no bake is up your alley for Santa treats, be sure to check out these No Bake Cinnamon Roll Cookies or these Mint Chocolate Oreo Truffles.
And speaking of Santa treats, I’d love to know what you leave out for the big guy.
