Chocolate Rice Krispie Balls

These Chocolate Rice Krispie Balls are a delightful combination of textures—crunchy from the pecans and cereal, chewy from the coconut, and silky from the double-chocolate coating. Because they are no-bake, they are a fantastic project for a hot day or a quick addition to a holiday cookie tray. The blend of peanut butter and vanilla creates a rich, “buckeye-like” base that pairs perfectly with the sweet chocolate shell.

Chocolate Rice Krispie Balls

Ingredients:

How To Make Chocolate Rice Krispie Balls:

Step 1: Mix and Initial Chill: In a large bowl, mix together the peanut butter, soft butter, vanilla, Rice Krispies, pecans, and shredded coconut. Ensure the cereal is well-distributed so every bite has a crunch. Place the bowl in the refrigerator for at least 1/2 hour (or longer) to firm up.

Step 2: Shape the Balls: Once the mixture is chilled and manageable, roll them into 1-inch balls using your hands. Return the balls to the fridge for at least 1 hour.

Tip: Do not skip the second chill! If the balls are at room temperature when you drop them into the warm chocolate, they may fall apart or lose their shape.

Step 3: Melt the Chocolate: Using a double boiler (or a heat-proof bowl over a pot of simmering water), melt the chocolate chips and the square of sweet chocolate together. Keep the heat on low so the chocolate stays fluid and glossy without burning.

Step 4: The Dip: Using a fork, drop the chilled balls into the melted chocolate one at a time. Roll them gently to coat every side, then lift them out, letting excess chocolate drip off through the tines of the fork.

Step 5: Set and Store: Place the coated balls on a parchment-lined tray and return them to the fridge to set completely. These are best served chilled and freeze beautifully for long-term snacking.