Chocolate Rice Krispie Balls

These Chocolate Rice Krispie Balls are a delightful combination of crunch and creaminess, featuring a nutty, coconut-filled center dipped in a smooth chocolate shell. They are a fantastic “no-bake” treat that keeps perfectly in the freezer for whenever a chocolate craving hits.

Chocolate Rice Krispie Balls

Ingredients

How To Make Chocolate Rice Krispie Balls:

Step 1: Mix and Initial Chill: In a medium bowl, stir together the 1/2 cup of peanut butter, 3 tablespoons of soft butter, 1 teaspoon of vanilla, 1 cup of Rice Krispies, 1/2 cup of chopped pecans, and 1 cup of shredded coconut. Once well combined, place the bowl in the refrigerator for at least 30 minutes to allow the mixture to firm up.

Step 2: Shape and Second Chill: Remove the chilled mixture and roll into small, bite-sized balls. Place the balls on a tray and return them to the fridge for at least 1 hour. This step is crucial to ensure they don’t fall apart when dipped into the warm chocolate.

Step 3: Melt the Chocolate: In a double boiler over low heat, melt the package of chocolate chips and the 1 square of sweet chocolate together. Stir until smooth and glossy. Keep the heat on its lowest setting so the chocolate stays fluid without scorching.

Step 4: The Chocolate Dip: Using a fork, drop one ball at a time into the chocolate mixture. Roll it gently until fully coated, then lift it out, allowing excess chocolate to drip off. Place the coated balls onto a sheet of parchment paper.

Step 5: Set and Store: Place the tray back in the refrigerator until the chocolate shell has completely set. These treats freeze exceptionally well and can be eaten straight from the cold!

Pro Tips

• Double Boiler Substitute: If you don’t have a double boiler, you can use a heat-safe glass bowl set over a pot of simmering water (just make sure the bottom of the bowl doesn’t touch the water).

• Festive Flair: While the chocolate is still wet, you can sprinkle a little extra coconut or crushed pecans on top for a beautiful finished look.