Go Back
–+ servings
buckeye balls garnished with red and green sprinkles on holiday tray.
Print Recipe
5 from 77 votes

Buckeye Balls with Rice Krispies Recipe

Searching for a ten minute, no bake dessert that everyone will love? Look no further than these Buckeye Balls with Rice Krispies. They’re sweet, crunchy peanut butter balls coated with a layer of chocolate for a super tasty treat.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, treats
Cuisine: American
Servings: 16
Calories: 311kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Sauce pot
  • Rubber Spatula
  • parchment paper
  • Microwave safe bowl
  • Spoon
  • Cookie scoop
  • parchment paper
  • Baking sheet

Ingredients

  • 1 ½ cup creamy peanut butter like Jif or Skippy
  • ¼ cup unsalted butter
  • 2 cups Rice Krispie cereal
  • 1 ½ cups powdered sugar
  • 1 ½ cups semi sweet chocolate chips
  • 1 tsp coconut oil

Optional topping ideas

  • sprinkles
  • chopped nuts
  • toffee pieces

Instructions

  • Heat a saucepan over low heat and add creamy peanut butter and butter. Let melt and whisk together until well combined.
    melted peanut butter in sauce pan.
  • In a mixing bowl, add Rice Krispie cereal and powdered sugar. Toss together so ingredients are well mixed.
  • Pour the melted butter/peanut butter onto the powder sugar covered Rice Krispies. Use a rubber spatula to mix everything together. This will take a few minutes.
    peanut butter mixture being dumped onto rice krispies in white mixing bowl.
  • Tip: if you have time to chill the mixture for 10-15 minutes prior to forming them into a ball, it makes it much easier (and less sticky).
  • Once everything is coated, spray a cookie scoop with cooking spray. Scoop even sized balls and place onto parchment paper. For perfectly shaped Buckeye Balls (or if you don’t have a cookie scoop), grease your hands and roll the mixture into balls.
    buckeye balls on white parchment paper half covered in chocolate.
  • In a microwave safe bowl, melt the chocolate chips with the coconut oil. Microwave in 30 second intervals, stirring between each interval until chocolate is completely liquid (you may also do this in a double boiler on the stove - see notes).
  • Use a spoon or two forks to lower the peanut butter balls into the melted chocolate (again, if the balls are chilled, it makes this step much smoother). Spoon chocolate over the top and ensure they’re evenly coated before removing. You can also use a thin skewer - simply place the buckeye ball on the skewer and use it to rotate in the chocolate.
  • Place the chocolate covered balls on the parchment paper lined baking sheet / wire rack. Add whatever garnishes you wish.
  • Place the baking sheet in the refrigerator until chocolate has hardened. Enjoy!

Notes

Do not use natural peanut butter for this recipe. It will make the balls to oily and they will not form. 
For a DIY double broiler, place 1 inch of water in a sauce pot and heat until it’s just about to boil. Place a bowl that fits on top of the pot and rests on the rim without the bottom of the bowl touching the water. Add the chips to the top bowl. Melt chocolate chips, stirring occasionally, until smooth.
If the mixture is too crumbly, you'll want to add more melted peanut butter in 1 tbsp increments. 
If your house isn’t too warm, these can be stored on the counter in an airtight container. You can also keep in the fridge if you’re worried about the chocolate melting.
This is a recipe that has been in my husband's family for years & we love them!

Nutrition

Serving: 1ball | Calories: 311kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 110mg | Potassium: 2mg | Fiber: 3g | Sugar: 26g