Peanut Butter Truffles with Marshmallow and Krispies
These Peanut Butter Balls with Rice Krispies and Marshmallow are a quick and easy no-bake treat, made with just 5 ingredients. They’re the perfect bite-sized treat for any occasion!
Easy Peanut Butter Truffles with Rice Krispies
These Peanut Butter Balls with Rice Krispies feature a sweet, creamy center made of peanut butter and marshmallow creme, plus delightful little pops of crispy rice cereal – all inside a white chocolate shell. It’s like the best bite-sized peanut butter-y Rice Krispies treat!
This is yet one more dessert recipe from my childhood – I remember rolling peanut butter balls with my mom and sisters, all of us gathered around the kitchen table.
We always make this fun little treat for Christmas, but it can fit into any holiday, celebration, or gathering, any time of year.
By altering the sprinkles, they can go from completely playful to somewhat elegant. In which case, some might call these peanut butter truffles…it does sound a bit more fancy, if you’re going for that kind of vibe.
Whatever the occasion, if you’re looking for an easy no-bake dessert that makes everybody smile, this recipe’s a sure bet!
What You’ll Need
You’ll need just 5 ingredients plus your desired garnishes to make these Rice Krispy peanut butter balls. Scroll down to the recipe box for the full ingredient list.
- Creamy peanut butter – We use Skippy or Jif. Just stay away from natural peanut butter as it doesn’t have the thicker, smooth & creamy texture that helps hold these peanut butter truffles together.
- Marshmallow creme – Also known as marshmallow fluff, this gives the peanut butter balls shape, plus adds sweetness to the peanut butter center.
- Vanilla extract
- Rice Krispies cereal – Crispy rice cereal adds little pops of lightly crunchy texture, plus volume, to the peanut butter truffles.
- Almond bark – Almond bark is perfect for melting and dipping truffles. It’s easy to use, hardens nicely, and doesn’t get all melty when sitting out on a treats platter.
- Garnishes – I used finely chopped peanuts and drizzles of additional melted almond bark, but any assortment of sprinkles or chocolate drizzles are other great options.
Peanut Butter Truffles Variations
As I mentioned above, these peanut butter balls can be adapted to pretty much any occasion. Here are a few easy variations, for both special occasions and to switch up the flavor.
- Try with a different chocolate. Not a fan of white chocolate? You can easily make these peanut butter truffles with semi-sweet chocolate chips, dark chocolate, or chocolate almond bark. My preference is to use a 50/50 mix of chocolate almond bark and Guittard semi-sweet chocolate chips – so in this case, 6 ounces of chocolate almond bark melted with 6 ounces of Guittard semi-sweet chocolate chips.
- Add color to the almond bark. Almond bark does come in many different colors so you can simply buy a different color of white chocolate almond bark – or you can add a few drops of food coloring to white almond bark for a change in color. Think orange for Halloween, pink for Valentine’s Day, and green or red for Christmas. You could also customize for weddings, baby showers, and graduation parties!
- Switch up the sprinkles. Red and green sprinkles are perfect for the holidays, but you can easily use pink and red hearts for Valentine’s Day, or purple, orange, and green for Halloween. Or pink and blue for a baby shower. The possibilities are endless.
- Add a different garnish. I like to use chopped peanuts as a garnish or sprinkles, as noted, but you can skip those and opt for something different like a drizzle of a (different) chocolate.
- Go for “fancy”. I think the chopped peanuts are really pretty, but if you want to give these a little fancier vibe, try these options: coarse (clear) sugar, coconut flakes, or edible gold leaf flakes.
How to Make Peanut Butter Balls with Rice Krispies
Here’s how to make these easy peanut butter truffles with Rice Krispies:
- Make the peanut butter mixture. Combine the peanut butter, marshmallow fluff, and vanilla. Then fold in the Rice Krispies.
- Form and chill the balls. Roll the peanut butter mixture into balls, about 1¼” in diameter. A cookie scoop is helpful for even portioning, but not required. Place balls on a pan and freeze for 30 minutes.
- Melt the white chocolate. Use a double boiler or the low setting in the microwave to gently melt the almond bark.
- Dip the balls into chocolate. Drop the chilled peanut butter balls, a couple at a time, into the melted white chocolate. With 2 forks, quickly roll the balls around until they’re evenly coated. Let excess white chocolate drip back into the bowl, then place dipped balls onto a pan lined with wax paper. Repeat until all truffles are coated in white chocolate.
- Garnish. Before the chocolate sets, sprinkle the tops of the peanut butter truffles with finely chopped peanuts or your other desired garnish.
- Enjoy. Allow the chocolate to set completely, then enjoy!
Tips for Success
Here are a few tips for making the most of these easy peanut butter truffles with marshmallows.
- Use a cookie scoop to form the balls. I use a small cookie scoop to help me portion the truffles evenly. Then I quickly roll the balls between my hands to get the perfect round shape.
- Take care not to burn the chocolate. When melting the almond bark or other chocolate mixtures, be sure to not let it get too hot and scorch. (If it does, you’ll need to start over!) I actually recommend removing it from the heat before it’s completely melted, and just stirring for awhile to finish the melting process – this really helps to prevent scorching.
- Add the garnishes quickly. With the exception of the chocolate drizzle, you’ll want to add the garnishes before the almond bark cools. Otherwise, the sprinkles or chopped nuts won’t stick.
- How to add chocolate drizzle. Transfer some of the melted white chocolate to a disposable piping bag, snip off a little piece of the tip, and add drizzle in any pattern you like to the top of the truffles.
- Let set completely. Before storing, make sure the coating has set completely. Otherwise, they can stick to each other if they’re touching or the sprinkles can get dislocated. I like to place the finished truffles in the fridge or freezer to ensure a good set. Then I transfer to an airtight container, with any layers separated by wax paper, and store in the fridge or freezer.
These chocolate peanut butter truffles are a great grab-and-go dessert and always a hit because they’re perfectly bite-sized and fun.
I like to serve them on a pretty platter or low, wide bowl, often with an assortment of other homemade truffles. These would be great alongside Oreo truffle balls, cookie dough truffles, and buckeyes!
For even more treats to include for the holidays, be sure to look through my collection of Christmas recipes!
Can These Be Made in Advance?
Absolutely. These truffles are excellent for making ahead of time.
I nearly always make them and then store them in the freezer. They can be frozen in a freezer-safe container for up to 3 months, with wax paper separating any layers of truffles. Just remove from the freezer 30 minutes prior to serving!
How to Store
As I mentioned above, these Rice Krispy peanut butter balls freeze incredibly well, and that’s usually my go-to for storage.
However, they will also keep well for up to 5 days at cool room temperature and out of the sun (to avoid any melting), or in the fridge for 7-10 days. I also recommend placing parchment paper between layers.
More Peanut Butter Desserts:
- Homemade Peanut Butter Fudge
- Easy Peanut Butter Oatmeal Balls
- Peanut Butter Ice Cream
- Chocolate Peanut Butter Ritz Cookies
- Peanut Butter Blossoms
- Homemade Peanut Butter Cups
- No-Bake Chocolate Peanut Butter Pie Bars
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- 1 cup creamy peanut butter, such as Skippy
- 1 container (7 ounces) marshmallow cream
- 1 teaspoon pure vanilla extract
- 2 cups Rice Krispies cereal
- 12 ounces vanilla flavored almond bark
- very finely chopped peanuts for garnish (or sprinkles, or chocolate drizzle, etc.)
- In a medium bowl, stir together peanut butter and marshmallow cream until well combined. Add vanilla and stir well. Fold in Rice Krispies.
- Roll peanut butter mixture into balls, about 1¼" in diameter. I use a small cookie scoop to first portion the mixture evenly, then roll into balls with my hands. Place balls in a single layer in a 9''x9'' pan, and then place in freezer for 30 minutes to chill.
- Melt almond bark in a double boiler on the stove top or on a low setting in the microwave, taking care to not let it get too hot and scorch. When it's almost melted, remove from heat and stir until almond bark is completely melted and smooth.
- Line a rimmed baking sheet with wax paper. Drop a chilled peanut butter ball into the melted almond bark. With two forks, quickly roll the ball until completely coated. Lift ball out of the almond bark with a fork, and then tap the fork gently on the side of the bowl, letting excess almond bark drip back into the bowl. Then scrape the bottom of the fork along the side of the bowl, removing the final excess almond bark. Set truffle on wax paper, using the other fork or a toothpick to gently scrape it onto the paper. Repeat the dipping process until all truffles are made. Once I get the hang of it, I drop 3 to 4 peanut butter balls at the same time into the melted almond bark, and work quickly to dip and transfer to the wax paper.
- While almond bark is still melty, sprinkle the tops of the truffles with some finely chopped peanuts or other garnish.
These truffles are excellent for making ahead of time and keep very well in the freezer. Store in the freezer for up to 3 months, in a freezer-safe container with wax paper separating any layers of truffles. Remove from freezer 30 minutes prior to serving.
From Mom’s recipe box, originally from a family friend, Dinah Konda.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 48mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 2g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
This post was first published in 2013, then updated in 2022.