Crispy Peanut Butter Balls
A No-bake Holiday Favorite on Cookie Trays

When you’re looking for a festive treat to add to your Christmas cookie trays—or a pretty homemade gift for special people in your community or neighborhood—these quick Crispy Peanut Butter Balls are about to become a tradition in your kitchen. They are a perfect mix of peanut butter, billowy marshmallow creme, and crunchy Rice Krispies cereal, all dipped in a creamy coat of melted semi sweet chocolate.

I first made them last year and they were cute and delicious so I made them for our Lake Benton Library Christmas open house. The festive sprinkles add an extra touch of merriment. And because the chocolate can melt on your fingers, it’s a good idea to serve them in a seasonal cupcake or treat paper.

No-bake Crispy Peanut Butter Balls are quick to stir up and easy to decorate with just a shake of the sprinkles jar. They’re a go-to treat for any season or celebration. Christmas sprinkles or red and green sugar? Of course, that’s a given. Valentine’s Day? So special with tiny red hearts! Easter? Cover the balls in melted white chocolate or almond bark and adorn with pastel sprinkles. Fourth of July? I dare you to find a red, white and blue jimmies mix.

Make-Ahead Friendly

I don’t know about you, but I can overwhelm myself by making an unrealistically long Christmas baking list. And I like my treats to be fresh. So, if this is you too, I’ve found a partial solution—make ahead and freeze the goodies that “fresh” doesn’t mean it needs to be made the week-of.

The freezer, and Midwest subzero winter temps, are our friends for freezing treats. You can make Crispy Peanut Butter Balls a month ahead and store and freeze them in an airtight container. Pull them out when you’re ready to assemble cookie trays or deliver surprise treat packages.

Small Batch Baking

One batch makes about 22 peanut butter balls, depending on the size you make them. Mine are about four bites—not tiny, but not the size of a golf ball. I know…real technical baking terms.

Watch the video below to see exactly how they come together and get the full recipe card below.

Customize the Flavor

Peanut butter and Rice Krispies are a classic, but don’t let that limit you. This recipe also works with:

• Cocoa Almond Spread
• Nutella
• Cashew Butter
• Sunflower seed butter (great for nut-free needs)
• Other crunchy cereals like Corn Flakes or Special K, Golden Grahams, Corn Pops (you’ll want to crush those a little)

Each variation adds its own delightful twist while still giving you that creamy and crunchy texture.

More Make-Ahead Freezer-Friendly Goodies

These are a few of my recipes that I’ve found making ahead and storing in the freezer (or Midwest porch in the winter) for a month or so doesn’t affect the flavor or texture: Jolly Grinch Bark, Butterscotch Caramel Sea Salt Pretzels, Pastel Pretzel Snack Mix, Reese’s Peanut Butter Poppers, Chocolate and Peanut Butter Ritz Cracker Cookies, Mint Pretzel KISSES, Boston Baked Beans Tiger Butter, Peanut Butter and Chocolate Corn Pops Clusters, No-Bake Snickers Candy Bars, and Three-Chocolate Fudge,

And of course any cheesecake, like my Raspberry White Chocolate or Andes Mint, can stay in the freezer for at least three months.

These crispy, chocolate-dipped peanut butter balls check a lot of boxes for holiday baking: quick, easy, nostalgic, pretty, giftable, freezer friendly, and impossible to resist. I hope they bring joy and merriment to your holiday spirit.

Sweet wishes,