Peanut Butter Krispie Chocolate Balls
This no-bake dessert is absolutely the kid-friendliest! It’s a delicious exploration of temperature and texture at home.
- Total Time: 60 minutes
- Yield: 30 Balls
- ½ cup unsalted butter, at room temperature
- 2 cups smooth peanut butter, preferably Skippy brand
- 3 ½ cups powdered (confectioners') sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt, preferably Diamond Crystal
- 3 cups Rice Krispies, or other puffed rice cereal
- 3 cups milk chocolate chips
- 3 tablespoons vegetable shortening
- Flaky sea salt for sprinkling
Line two cookie sheets with parchment paper, and set aside.
Using a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth. Add the sugar and beat until smooth. Finally, add the vanilla and salt and beat until combined. (You can also use a hand mixer for this step, or mix with a wooden spoon and a little muscle!)
Add the Rice Krispies and mix on low to combine. The mixture will be quite thick.
Roll the mixture into 1½-inch balls and place on one of the prepared sheets. Place them in the freezer while you make the chocolate coating.
Melt the chocolate and shortening in the microwave on high in 20 second bursts, mixing after each with a rubber spatula until it’s creamy and combined. Dip the balls in the melted chocolate and place on the clean parchment-lined pan. You can use two forks to help you cover the balls in chocolate and move them to the prepared pan. Sprinkle with flaky sea salt.
Let them “set up” for about 40 minutes. (You can speed this process up by placing them in the refrigerator for 20 minutes.) The balls are best eaten cold, as the chocolate will get soft and melty at room temperature. Freeze or refrigerate any extras in a zippered plastic bag—for up to a month if frozen and a week or so, if refrigerated. Enjoy!