As the holiday season approaches, nothing beats the joy of homemade treats. These Chocolate Rice Krispie Balls are a no-bake favorite that combine the unbeatable trio of creamy peanut butter, rich chocolate, and crunchy rice cereal. They’re quick to make, fun to eat, and perfect for gifting or sharing at holiday parties.
Whether you’re whipping up a batch for a cookie exchange or just need a sweet snack to brighten a chilly day, these little bites are guaranteed crowd-pleasers.
Why You’ll Love This Recipe
✨ Simple & Quick – Only 6 ingredients, no oven required.
✨ Perfect for Gifting – Festive, bite-sized, and easy to package.
✨ Party-Ready – A hit on dessert platters or holiday tables.
✨ Make-Ahead Friendly – Store or freeze for stress-free holiday prep.
✨ Customizable – Change up toppings, chocolate coatings, or even the nut butter.
Key Ingredients
Here’s what makes these chocolatey treats so delicious:
- Creamy Peanut Butter (1 cup): Adds a rich, nutty base.
- Unsalted Butter (4 tbsp): Helps bind everything together.
- Powdered Sugar (2 cups): Sweetens and smooths the mix.
- Vanilla Extract (1 tsp): A touch of warmth.
- Rice Krispies Cereal (1 ½ cups): The signature crunch.
- Chocolate Chips (8–10 oz): Semi-sweet or dark chocolate works best, but milk or white chocolate can be used too.
How to Make Chocolate Rice Krispie Balls
Step 1: Make the Peanut Butter Mixture
In a large mixing bowl, blend together peanut butter, softened butter, and vanilla until smooth. Gradually add powdered sugar until the mixture is thick but pliable. Gently fold in the rice cereal so every bite has a satisfying crunch.
Step 2: Shape & Chill
Scoop the mixture into 1-inch balls using your hands or a small cookie scoop. Place them on a parchment-lined baking sheet and freeze for about 20–30 minutes so they firm up.
Step 3: Dip in Chocolate
Melt your chocolate chips in the microwave or a double boiler until smooth. If needed, stir in a teaspoon of vegetable oil for a glossy finish. Using a toothpick or dipping fork, coat each chilled ball in melted chocolate and let the excess drip off.
Place the coated balls back on the tray and let the chocolate set—either at room temp or in the fridge.
Storage & Make-Ahead Tips
- Room Temp: Store in an airtight container for up to 2 weeks.
- Refrigerator: Keeps fresh for about 2 weeks.
- Freezer: Freeze for up to 3 months. Thaw in the fridge before serving.
Fun Variations
Want to make them extra special? Try these ideas:
🎄 Festive Toppings: Roll in sprinkles, crushed peanuts, or shredded coconut.
🍫 Different Chocolates: Coat with white, milk, or dark chocolate.
🥜 Nut-Free Version: Use sunflower seed butter or cashew butter instead of peanut butter.
✨ Holiday Flair: Add edible glitter or drizzle contrasting chocolate on top for a bakery-style look.
Final Thoughts
These Chocolate Rice Krispie Balls are the perfect no-bake treat for the holidays—or anytime you need a quick, chocolatey bite. They’re simple, versatile, and always a hit with both kids and adults.
Make a batch today, package them up for gifts, or add them to your holiday dessert table—you’ll love how easy and irresistible they are!
Stovetop Creamy Ground Beef Pasta
Servings: 6 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients:
- 1 lb ground beef
- 8 oz uncooked pasta
- 3/4 cup heavy cream (or whipping cream)
- 1 (14 oz) can diced tomatoes, undrained
- 1 tbsp olive oil
- 1/2 sweet yellow onion, chopped
- 1 1/2 tsp minced garlic
- 2 tbsp tomato paste
- 1/2 tsp Dijon mustard
- 1/4 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Freshly grated Parmesan cheese, optional
Instructions:
- Bring a pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion and sauté for 4–5 minutes.
- Add ground beef and garlic. Cook until beef is browned, about 8 minutes, breaking it up as it cooks. Drain excess fat if needed.
- Stir in diced tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Simmer 4–5 minutes to slightly reduce.
- Mix in heavy cream and cook another 3–5 minutes until heated and slightly thickened.
- Season with salt and black pepper. Toss sauce with cooked pasta.
- Top with Parmesan, if desired, and serve warm.