Crispy Peanut Butter Balls Recipe

This is my most requested holiday cookie/candy recipe. And guess what? You can get ahead of the holiday baking and make them today, they store wonderfully in the freezer for up to 3 months!  Don’t worry, they’ll NEVER last that long.


2 cups creamy peanut butter
1/2 cup butter
3 cups confectioners’ sugar
4 cups rice crispy cereal
3 cups semisweet chocolate chips


Mix room temperature butter with the peanut butter until blended.  Add the powdered sugar and blend. Then add the rice crispy cereal and mix well.

Form into 1 inch balls, place on cookie sheets, chill till firm in refrigerator (over night is okay). *Tip: I spray my hands every so often with Pam cooking spray so it doesn’t stick because it will!

Melt chocolate in double boiler.  I add 2 ounces of food grade paraffin wax that has been grated finely to melt faster, this gives the chocolate coating a gorgeous shiny look. Dip them and place on cookie sheet. As you dip them place them back on cookie sheet and chill until set.  I store these in the refrigerator.