Peanut Butter Balls with Rice Krispies - Rise and Bake with Julie

Prep:15

Total:1 15

Yield: Cookies

Mix Ingredients: Mix peanut butter and softened butter in a large bowl or stand mixer until smooth. Gradually add powdered sugar and Rice Krispies, stirring until fully combined.
Shape Balls: Scoop and roll the dough into 1-inch balls using a cookie scoop or your hands. Place on a baking sheet, cover and freeze for an hour.
Prepare Glaze: Stir powdered sugar, milk, and melted butter together until smooth. The glaze should be thick but pourable—add up to ½ tbsp more milk if needed.
Coat Balls: Dip each frozen ball into the glaze, letting excess drip off for 2–3 seconds. Roll in shredded coconut, pressing gently to coat evenly.
Set Coating: Refrigerate or freeze the coated balls for 20–30 minutes until the glaze hardens.
Store Treats: Transfer to an airtight container, layering with parchment to prevent sticking. Store in the fridge for up to 5 days or freeze for up to 3 months. Thaw at room temperature or in the fridge before serving.

Storing: My peanut butter balls can be stored in an airtight container at room temperature for up to 5 days. They are best enjoyed fresh or within 2-3 days for optimal taste and texture.
Make Ahead: If you want to make these treats ahead of time, you can also freeze them for up to 3 months in a freezer-safe container or zip-top bag. To thaw frozen peanut butter balls, simply leave them at room temperature or defrost them in the refrigerator.
Doubling or Tripling: These are such a huge hit and store so well in the freezer that I usually triple the recipe.

Servings: Cookies

Calories: 166.67kcal