Peanut Butter Balls with Rice Krispies
Yield: 36 truffles
These Peanut Butter Balls with Rice Krispies and Marshmallow are a quick and easy no-bake treat, made with just 5 ingredients. Finished with chopped peanuts, festive sprinkles, or additional chocolate drizzle (or left plain!), they're the perfect bite-sized treat for any occasion!
Ingredients
- 1 cup creamy peanut butter such as Skippy
- 1 container 7 ounces marshmallow cream
- 1 teaspoon pure vanilla extract
- 2 cups Rice Krispies cereal
- 12 ounces vanilla flavored almond bark
- very finely chopped peanuts for garnish or sprinkles, or chocolate drizzle, etc.
Instructions
- In a medium bowl, stir together peanut butter and marshmallow cream until well combined. Add vanilla and stir well. Fold in Rice Krispies.
- Roll peanut butter mixture into balls, about 1¼" in diameter. I use a small cookie scoop to first portion the mixture evenly, then roll into balls with my hands. Place balls in a single layer in a 9''x9'' pan, and then place in freezer for 30 minutes to chill.
- Melt almond bark in a double boiler on the stove top or on a low setting in the microwave, taking care to not let it get too hot and scorch. When it's almost melted, remove from heat and stir until almond bark is completely melted and smooth.
- Line a rimmed baking sheet with wax paper. Drop a chilled peanut butter ball into the melted almond bark. With two forks, quickly roll the ball until completely coated. Lift ball out of the almond bark with a fork, and then tap the fork gently on the side of the bowl, letting excess almond bark drip back into the bowl. Then scrape the bottom of the fork along the side of the bowl, removing the final excess almond bark. Set truffle on wax paper, using the other fork or a toothpick to gently scrape it onto the paper. Repeat the dipping process until all truffles are made. Once I get the hang of it, I drop 3 to 4 peanut butter balls at the same time into the melted almond bark, and work quickly to dip and transfer to the wax paper.
- While almond bark is still melty, sprinkle the tops of the truffles with some finely chopped peanuts or other garnish.
Notes
These truffles are excellent for making ahead of time and keep very well in the freezer. Store in the freezer for up to 3 months, in a freezer-safe container with wax paper separating any layers of truffles. Remove from freezer 30 minutes prior to serving.
From Mom’s recipe box, originally from a family friend, Dinah Konda.
Nutrition Information:
Serving: 1 Calories: 94kcal Carbohydrates: 9g Protein: 2g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 2g Sodium: 48mg Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.