Chocolate Peanut Butter Crispy Balls

1 (18 ounce size) jar of peanut butter
2 cups Rice Krispies cereal
1 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1 cup chocolate chips

In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

Note: Reviewers, please help us out and note the yield! Thanks!

Reviews of Chocolate Peanut Butter Crispy Balls:

6-15 of 160 reviews   << Previous - Next >>

  jeanette in altlanta geogia  Dec 24, 2009
Would make this again.
this is the best i have ever tasted .
everyone in my family loves it .
they said ever though i am 11 i am good at it and i keep sayin it is cause it is easy five stars

  A cookie baker in Oregon  Dec 21, 2009
Would make this again.
Loved this recipe, I cut the sugar in half with very good results. five stars

  Deb M. in Kelowna, BC  Dec 20, 2009
Would not make this again.
Made by halfing the ingredients and used milk chocolate chips in place of the regular chocolate chips. Found that by chilling the dough before rolling was easier for handling.Will definitely make again.Took to a family potluck and received great reviews. five stars

  A cookie baker in dartmouth  Dec 19, 2009
Would make this again.
taste great, easy to make, if too sticky just add more sugar and crispies, does not make taste any different, made into balls then put in freezer to set up before dipping. will make again four stars

  Tami in Fort Wayne, IN  Dec 18, 2009
Would make this again.
These are great! Instead of rolling them into balls I scooped them with my melon baller. I also use chocolate sprinkles instead of dipping them into melted chocolate. five stars

  Josh The Male baker in Up State NY  Dec 18, 2009
Would make this again.
to make them less sticky without adding more suger add finely crushed Graham crackers. to make the Chocolete a little thiner and easier to work with add a little shortening to it when you melt it and you wont need as much. five stars

  Katie Meyer in St. Louis, MO  Dec 17, 2009
Would make this again.
Would definitely make these again! They are very yummy, and the kids had a blast making them! I chilled the dough a little before rolling them in the chocolate, which made it much easier, and I did have to use the whole bag of chocolate pieces, but still very good! This recipe made about 65-70 balls for me. five stars

  Kasey in Waynesboro PA  Dec 15, 2009
Would make this again.
My husband asks me to make these year round he loves them. He just took them to his friends house and they have all asked me to make them again...I use white chocolate and drizzle accross the hardened milk chocolate they look amazing five stars

  Renee in MN  Dec 11, 2009
Would make this again.
Tasted wonderful; mixture was rather sticky, but i found it i molded the mixture into a ball rather than rolling it, it was easier. I am not a fan of using parifin wax in food, but it will help smooth out the chocolate so it will dip easier, rather than being globby. three stars

  gavin's mom in Canada  Dec 9, 2009
Would not make this again.
I've made these a million times from a different recipe and they've always turned out fine. But I won't make them again from this recipe -- there's definitely something wrong with it. They're too sticky, hard to roll, and they don't freeze well or harden up like they should after being chilled. Keep searching for a better recipe than this! two stars

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