Chocolate Rice Krispie Balls are no-bake peanut butter candies made with crisp rice cereal, shredded coconut, chopped pecans, and a smooth chocolate coating. The centers are chewy, crunchy, and nutty, while the chocolate shell gives them a rich finish.
This is a good make-ahead treat for holidays, cookie trays, parties, or gifting because the centers need time to chill before dipping. The recipe also freezes well, so you can prepare a batch in advance and keep it ready for later.
The original version of this recipe does not use powdered sugar in the filling. Its texture comes from peanut butter, softened butter, crisp rice cereal, coconut, and pecans. The chocolate coating is made separately and added only after the centers are firm.
For more easy sweets, browse our dessert recipes.
Why These Chocolate Rice Krispie Balls Work
Peanut butter and softened butter bind the filling together, while Rice Krispies add a light crunch. Coconut makes the centers a little chewier, and chopped pecans add another layer of texture.
Chilling the mixture twice is important. The first chill firms the mixture enough to shape. The second chill makes the rolled balls sturdy enough to dip into warm melted chocolate without falling apart.
Ingredient Notes
Peanut butter: Creamy peanut butter is easiest to mix and gives the centers a smooth base. A standard shelf-stable peanut butter works more predictably than a very runny natural style.
Butter: Use softened butter so it blends evenly with the peanut butter and vanilla.
Rice Krispies: One cup adds crisp texture without making the centers too dry.
Pecans: Chop them fairly finely so the candy balls are easier to shape and dip.
Shredded coconut: Coconut adds sweetness and chewiness to the filling. Use sweetened shredded coconut unless you prefer a less sweet center.
Chocolate coating: Semisweet chocolate chips and sweet baking chocolate melt together into the coating. A small amount of shortening helps keep the melted chocolate fluid enough for dipping.
Ingredients
For the Rice Krispie Balls
- 1/2 cup peanut butter
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 cup Rice Krispies cereal
- 1/2 cup chopped pecans
- 1 cup shredded coconut
For the Chocolate Coating
- 1 (12-ounce) package semisweet chocolate chips
- 1 square sweet baking chocolate, about 1 ounce
- 1 tablespoon shortening
How to Make Chocolate Rice Krispie Balls
- In a large bowl, mix the peanut butter, softened butter, and vanilla until combined.
- Stir in the Rice Krispies, chopped pecans, and shredded coconut until the mixture is evenly mixed.
- Cover the bowl and refrigerate for at least 30 minutes.
- Once the mixture is firm enough to handle, roll it into small balls and place them on a parchment-lined tray.
- Return the tray to the refrigerator for at least 1 hour. For especially easy dipping, chill the balls longer or freeze them until firm.
- Place the semisweet chocolate chips, sweet baking chocolate, and shortening in a double boiler over low heat.
- Stir until the chocolate is completely melted and smooth. Keep the heat low so the coating stays fluid without scorching.
- Dip one chilled ball at a time into the melted chocolate. Use a fork to turn it until fully coated.
- Lift the ball out and let the excess chocolate drip back into the bowl.
- Place the coated candy on parchment paper.
- Repeat with the remaining balls, then refrigerate until the chocolate is set.
Tips for Easy Chocolate Dipping
Chill the centers well. Soft centers are much harder to coat neatly.
Keep the chocolate warm, not hot. Low heat helps the coating stay smooth and reduces the chance of scorching.
Work with a fork. A dinner fork makes it easy to roll each ball in chocolate and let the excess drip away.
Use parchment paper. The coated candies release much more cleanly once the chocolate sets.
Storage and Freezing
Store Chocolate Rice Krispie Balls in a covered container in the refrigerator. Layer parchment or wax paper between layers so the chocolate shells do not stick together.
They also freeze well. Freeze the finished candies in an airtight container, then thaw them in the refrigerator before serving.
Frequently Asked Questions
Do these Rice Krispie Balls contain powdered sugar?
No. This version uses peanut butter, butter, vanilla, cereal, pecans, and coconut for the center. The sweetness mainly comes from the coconut and chocolate coating.
Can I make the centers ahead?
Yes. Roll the centers and keep them chilled overnight before dipping. Firm centers are actually easier to coat.
Can I leave out the pecans?
You can, although the texture will change slightly. If you omit them, the centers will be a little softer and less nutty.
