Chocolate Rice Krispie Balls are easy to make and take just a handful of ingredients. I’ll take you through the simple process, step by step, as you read further.
Kids can get in on the fun of making chocolate peanut butter balls with Rice Krispies too. I know my own kids love to help roll the balls and dip them in the melted chocolate.
Nothing says Christmas quite like a batch of buckeye candy or better yet, peanut butter balls with Rice Krispies. These chocolate covered candies take the smooth out of buckeyes and give them a crispy texture that is oh so scrumptious and curbs those cravings for something sweet and crunchy.
Not to mention that once again, we’re marrying chocolate and peanut butter together. The two together make a delicious candy that’s hard to resist.
Looking for a simple homemade candy? Chocolate Rice Krispie are it! This recipe is totally no-bake. The filling is crushed Rice Krispies with smooth peanut butter and powdered sugar. Then, they’re dipped in melted milk chocolate and chilled. I know you’ll enjoy these rich, delicious homemade peanut butter balls!
- 2 lbs of almond rind coated with white caramel
- 12 oz semi-sweet chocolate chips
- 4 oz chopped German baking chocolate bar
- 32 oz dry-salted roasted peanuts
- Grease the slow cooker heavily with butter.
- Pour the chocolate chips into the slow cooker.
- Chop the almond crust into small pieces and add to the slow cooker.
- Before attaching the lid, add a double layer of paper towels to the top of the slow cooker to catch moisture.
- Stew about 2 h, stirring every 21 min .
- Once the chocolate is melted, add the German chocolate bar and stir until melted.
- Add the peanuts and stir until evenly covered.
- Line divers baking papers with parchment paper.
- Remove the balls and place them on prepared leaves.
- Add sparkles, if desired.
- Let cool.