Peanut Butter Crunch Balls

This classic recipe for Peanut Butter Crunch Balls is really easy to make and you don’t even have to turn on the oven to have the perfect sweet chocolate treat.

I have to admit, sometimes, baking feels like a chore. Especially around the Holidays. We all have so much to do, and then you add baking dozens of cookies on top of it. The problem with cookies is that they bake in batches and then you have to be glued to the kitchen while they do so.

That’s why I really like this recipe for Peanut Butter Crunch Balls. They’re really easy and they’re the perfect balance between sweet, decadent, rich and a bit salty if you choose to top them with flakey sea salt.

They’re easy to make and they keep really well in the fridge, so I like to make a bunch the week before company comes over so I don’t have to think about making something sweet when they get here. That leaves me more time to focus on the actual meal, like this Perfect Pork Rib Roast.

Making Peanut Butter Crunch Balls

To make these, you just need a few simple ingredients. Peanut butter, toasted rice cereal, powdered sugar, and chocolate chips. I like to use natural peanut butter, but as long as it’s creamy, it will work great. I love the crunch toasted rice cereal gives to these and who doesn’t like a little bit of chocolate around Christmas?

I know you’ll love my Chocolate Peanut Butter Crunch Balls!

Peanut Butter Crunch Balls

• Author: Christine Pittman
• Prep Time: 50 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 20 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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DESCRIPTION

This classic recipe for Peanut Butter Crunch Balls is really easy to make and you don’t even have to turn on the oven to have the perfect sweet chocolate treat.

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Ingredients

Scale 1x2x3x

• 1 cup creamy peanut butter, I used an all natural kind
• 1 cup toasted rice cereal, like Rice Krispies
• ½ cup confectioners’ sugar
• 1 + ½ cups semisweet chocolate chips
• Optional – flakey sea salt for garnish

Instructions

1. Mix together the peanut butter, rice cereal, and confectioners’ sugar well.
2. Roll them into balls, using about 1 tablespoon per ball. I like to use a medium sized cookie scoop.
3. Place the balls on a baking sheet lined with parchment and pop in the freezer to set.
4. Meanwhile, melt the chocolate in a double boiler over medium-low heat until it’s thin enough to coat the balls.
5. Roll each ball in the chocolate and place back on the baking sheet once coated. If you’d like, sprinkle on some sea salt.
6. Place the crunch balls in the fridge for 30 minutes to set the chocolate and then serve.

Notes

• These keep well in an airtight container in the fridge for a week or two, so they are great to make ahead before a party.