Irresistibly Crunchy Chocolate Rice Krispie Balls

These no-bake Chocolate Rice Krispie Balls are one of my favorite go-to treats when I’m craving something sweet, nutty, and crunchy—all without turning on the oven. With creamy peanut butter, crunchy cereal, chopped pecans, and shredded coconut, they come together in minutes and disappear even faster. I love making these for parties, after-school snacks, or just to keep in the fridge when I need a quick bite of something delicious.

Why You’ll Love This Recipe

There’s so much to love about these no-fuss chocolate Rice Krispie balls:

• No baking required: I can whip these up without heating the kitchen.

• Perfect texture: They’re soft and chewy with the perfect crispy crunch in every bite.

• Quick to make: Just a few minutes of mixing and a short chill time, and they’re ready.

• Great for sharing: I often make a batch for parties or pack them into lunchboxes.

• Naturally gluten-free: With the right cereal, this recipe is naturally gluten-free (just check the labels).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup Rice Krispies cereal
1/2 cup finely chopped pecans
1 cup shredded coconut

Directions

Step 1: Combine the ingredients
In a large mixing bowl, I combine the peanut butter, softened butter, and vanilla extract. Once smooth, I stir in the Rice Krispies, chopped pecans, and shredded coconut. I mix until everything is evenly coated and well combined.

Step 2: Chill the mixture
I place the mixture in the refrigerator for at least 30 minutes. This helps firm it up so it’s easier to shape into balls.

Step 3: Roll into balls
Once the mixture is chilled, I scoop out small portions and roll them into bite-sized balls using my hands. If the mixture is a little sticky, I lightly dampen my hands to make rolling easier.

Step 4: Set in the fridge
I return the rolled balls to the refrigerator and let them chill for another hour so they fully set.

Servings and timing

This recipe makes about 20–24 small balls, depending on the size.

• Prep time: 10 minutes

• Chill time: 1 hour 30 minutes (total)

• Total time: About 1 hour 40 minutes

Variations

• Add chocolate: I sometimes stir mini chocolate chips into the mixture or drizzle melted chocolate over the top after rolling.

• Make it nut-free: I swap peanut butter for sunflower seed butter and skip the pecans.

• Add a crunch: Crushed pretzels or chopped almonds add an extra texture boost.

• Spice it up: A dash of cinnamon or a pinch of sea salt gives these a fun flavor twist.

• Dip in chocolate: For a fancier version, I dip each ball halfway in melted dark or milk chocolate.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them in a single layer on a tray, then transfer them to a freezer bag. They thaw quickly at room temperature and taste great cold too—no reheating needed.

FAQs

Can I use chunky peanut butter?

Yes! Chunky peanut butter adds extra texture, and I love using it when I want more crunch in each bite.

Are these gluten-free?

As long as I use certified gluten-free crispy rice cereal, this recipe is naturally gluten-free.

Can I make these ahead of time?

Definitely. I often make them a day or two in advance. They store well and actually get better after a day in the fridge.

What can I use instead of pecans?

Walnuts, almonds, or sunflower seeds all work well. I just make sure they’re finely chopped.

Do I have to chill them twice?

I recommend it. The first chill firms up the mixture for easy rolling, and the second sets the shape so they don’t fall apart.

Conclusion

These Irresistibly Crunchy Chocolate Rice Krispie Balls are the kind of treat I love having on hand—easy to make, fun to eat, and full of texture and flavor. Whether I’m sharing them at a gathering or sneaking one from the fridge after dinner, they always bring a little sweetness to my day.

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