Old-fashioned peanut butter balls are a classic chocolatey treat. Best served chilled, they’re rich, crunchy, and best of all, no-bake!
Photography by Kelly Neil
We love everyday baking and treat making. Think cheese tea biscuits, one-bowl chocolate chunk cookies, even sprinkle cupcakes – things that can be made quickly, even after a day of work.
Enter these old-fashioned peanut butter balls. They’re similar to buckeyes, but completely covered in chocolate, and with crispy rice cereal for a delicious crunch factor. While these are a great speedy treat, they’re also perfect for holidays and gifting.
This recipe holds no surprises and tastes exactly like mom, grandma, or whoever-in-your-childhood made them. Super basic pantry ingredients are all you need, and ahem, paraffin wax. More on that below.
Keep reading to learn how to make this beloved treat!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Recommended Tools
- Microwave safe bowl
- Fine mesh sieve
- Small cookie scoop
- Parchment paper
- Measuring cups and spoons or a digital kitchen scale
- Spatula or spoon for mixing
Ingredients
- Peanut Butter: I prefer the texture of smooth peanut butter but you can swap in half crunchy if you like. Do not use natural peanut butter in this recipe. It’s too dry and crumbly for the balls to hold together.
- Chocolate: Semi-sweet baking chocolate is a safe bet, however, any chocolate you like, including white chocolate, will work.
- Powdered Sugar: also called icing sugar or confectioner’s sugar.
- Crispy Rice Cereal: Make sure you buy crispy and not puffed rice cereal. Totally different.
- Paraffin Wax: this makes chocolate coatings super shiny and more stable at room temperature. We have substitution ideas below.
Keep scrolling to see clear and detailed process shots, as well as tips and notes to help you make Peanut Butter Balls perfectly the first time!
Method
TOP TIPS
1. Serve chilled. While these are stable at room temperature, peanut butter balls are at their best when chilled.
2. No natural peanut butter. It’s too dry and crumbly for the balls to hold together. This recipe is developed with normal PB in mind.
3. Don’t leave the rice cereal out. These need a bit of texture and that crunch is perfect!
Recipe Notes
- Adding vanilla is optional.
- If you like more peanut butter, and less cereal crunch, reduce the amount of cereal to 1 ½ cups. Keep in mind the “dough” will be stickier if you do this.
- If you don’t own a small cookie scoop, you can roll the balls with your hands. If you find the “dough” is super sticky, lightly wet the palms of your hands before rolling.
- If you don’t own or want to use a microwave, follow the same directions using a large pot on the stovetop.
- Finishing the peanut butter balls with a drizzle of melted white chocolate is optional but very pretty.
How to Store and Freeze Peanut Butter Balls
- To Store: keep in an airtight container in the refrigerator for up to a week.
- To Freeze: place in an airtight container and freeze for up to 6 months. These can be served right from the freezer but are best chilled, not frozen.
Paraffin Wax
It might sound weird, but really, a touch of edible paraffin wax in melted chocolate makes it both shiny, and helps it melt more slowly in your hands. Almost every chocolate coated candy you’ve ever eaten has probably had some form of wax in it!
That being said, if you’re hardcore against a smidge of it in your food, you can substitute it with shortening or even coconut oil. It won’t have the same effect but it will still look and taste good.
If using it, be very sure to get the specifically edible type (not what’s used in candles!), which is sold in the canning section of most grocery and hardware stores. This is the same kind of wax that’s often used on the outside of hard cheeses.
Substitutions and Variations
- You can use smooth peanut butter, crunchy peanut butter, or a mix of both.
- I haven’t tested these with dairy-free butter, but I think it would work just fine.
- You can use name brand or off-brand crispy rice cereal.
- I use semi-sweet chocolate, but milk, dark, or even white chocolate will work.
- If you don’t have or don’t want to use paraffin wax, substitute an equal amount of butter, shortening, or coconut oil. Fat will help keep the chocolate glossy, but it won’t keep it as solid at room temperature as paraffin wax will.
FAQ
A mini cookie scoop makes all the difference! It’s less rolling because the balls are already mostly formed. When rolling, if it’s a bit sticky, lightly wet your palms with a bit of water.
Definitely! They can be frozen for several months and taste just as good after freezing. We recommend storing in the freezer!
Food-grade paraffin wax is considered edible, and is made from vegetable oils, palm oil, and synthetic resins.
More No Bake Classics
Rocky Road Candy Bars
Classic Rice Krispie Treats
Nanaimo Bars
Chocolate Raspberry Icebox Cake
Peanut Butter Puffed Wheat Squares
Recipe
Old-Fashioned Peanut Butter Balls
Description
Equipment
- Mixing bowl must be microwave safe
- Fine mesh sieve
- Small cookie scoop optional
- Parchment paper
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- 1 cup smooth peanut butter
- ¼ cup butter
- ½ teaspoon vanilla
- 1 cup powdered sugar
- 1 ¾ cups crispy rice cereal
- 1 cup semi-sweet chocolate
- 2 teaspoons food-grade paraffin wax
Instructions
- Combine the peanut butter and butter in a large microwave-safe bowl. Melt the two together on medium power until they can be stirred smooth without any lumps. Stir in the vanilla.
- Use a fine mesh sieve to sift the powdered sugar into the bowl. Stir to combine. Add the crispy rice cereal and stir until the cereal is well coated and everything is evenly mixed. Place the bowl in the fridge for 30 minutes, or in the freezer for 20 minutes.
- Once slightly firm and chilled, use a small cookie scoop (about 2 teaspoons) to scoop the peanut butter dough. Use the palm of your hand to firmly pack the scoop with peanut butter before releasing it onto a plate or tray that will fit in your freezer. Once all of the peanut butter is scooped, place the plate or tray in the freezer for 30 minutes and up to overnight.
- Finely chop the chocolate and the wax. Place the two in a deep microwave-safe vessel (a 2 cup glass liquid measuring cup works well here). Microwave the chocolate and wax together on medium power until they are melted and can be stirred smooth.
- Remove the peanut butter balls from the freezer. Drop one into the melted chocolate and use a fork to gently stir it around and coat it in chocolate. Use the fork to lift the ball out of the chocolate. Scrape the bottom of the fork against the edge of the measuring cup to wipe off any excess chocolate, then gently slide the ball onto a piece of parchment paper. Repeat until all of the peanut butter balls are coated in chocolate.
- Leave the peanut butter balls to set at room temperature for about 30 minutes, before packing them carefully into a container and storing them in the fridge or freezer until needed.
Notes
- Adding vanilla is optional.
- If you like more peanut butter, and less cereal crunch, reduce the amount of cereal to 1 ½ cups. Keep in mind the “dough” will be stickier if you do this.
- If you don’t own a small cookie scoop, you can roll the balls with your hands. If you find the “dough” is super sticky, lightly wet the palms of your hands before rolling.
- If you don’t own or want to use a microwave, follow the same directions using a large pot on the stovetop.
- Finishing the peanut butter balls with a drizzle of melted white chocolate is optional but very pretty.
Substitutions
- You can use smooth peanut butter, crunchy peanut butter, or a mix of both.
- I haven’t tested these with dairy-free butter, but I think it would work just fine.
- You can use name brand or off-brand crispy rice cereal.
- I use semi-sweet chocolate, but milk, dark, or even white chocolate will work.
- If you don’t have or don’t want to use paraffin wax, substitute an equal amount of butter, shortening, or coconut oil. Fat will help keep the chocolate glossy, but it won’t keep it as solid at room temperature as paraffin wax will.
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