White chocolate peanut butter balls are an easy, no bake dessert made with just a few simple ingredients. Crunchy, salty-sweet, and highly addictive, they disappear fast!
Are you ready for some chocolate and peanut butter goodness? I hope so because I have a serious treat for you today. Serious treat. (That bears repeating.)
These white chocolate peanut butter are legit. This is my version of my dear friend Carol’s recipe, which she includes on her Christmas cookie trays every year.
And they’re always the first treat to disappear. A little crunchy, a little salty-sweet, and super easy to make, whip up a batch (top with sprinkles if you want) and watch people inhale them.
Why you’ll love these white chocolate peanut butter balls
- The recipe doubles easily if you’re making treats for a crowd
- It’s totally no bake!
- All of the ingredients are readily available in grocery stores
How to make peanut butter balls
- Combine butter and peanut butter
- Melt together until smooth
- Add Rice Krispies and powdered sugar
- Stir to combine
After that, you’ll roll the mixture into (roughly) 1-inch balls—they don’t need to be exact and you can make them bigger if you’d like.
- You can use either salted or unsalted butter here
- Don’t use natural peanut butter
- Like your crunchy peanut butter balls SUPER crunchy? Use crunchy peanut butter rather than smooth
How to dip peanut butter balls
- Melt white chocolate chips and vanilla almond bark together
- Use a fork to dip the balls in the mixture
- Tap the fork against the side of the bowl to remove excess chocolate
- Top with sprinkles (if you want) and chill to set the chocolate
- Almond bark is also known as “candy melts” and you can usually find it in the baking aisle by the chocolate; if your grocery store doesn’t carry it, check at a craft store
- I use a mixture of white chocolate chips and vanilla almond bark because the chips don’t melt very well but the almond bark doesn’t taste as good as the chips
- You can use more white chocolate chips and less almond bark depending on your preference but the proportion I list in the recipe is what works best for me
Possible peanut butter ball variations
- Prefer regular chocolate to white chocolate? Use regular chocolate chips and chocolate almond bark instead
- If you use the above variation, use half butterscotch chips and half chocolate chips—it’s a delicious combination
- Instead of sprinkles, chopped salted peanuts or chopped Oreos make a pretty garnish
- Drizzle dark chocolate over the chilled balls for a really dramatic garnish
How to store peanut butter balls
You can store white chocolate peanut butter balls in an airtight container in the fridge for up to a week—put wax paper in between the layers of balls to keep them from sticking together.
You can also store them in the freezer, again in an airtight container and layered with wax paper, for about a month.
Did you make these white chocolate peanut butter balls? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on Insta–tag @theitsybitsykitchen so I can see your beautiful creations!
White chocolate peanut butter balls are an easy, no bake treat. They're delicious and they disappear fast!
- 1 cup creamy peanut butter
- 4 tablespoons butter melted (salted or unsalted—either is fine)
- 1 1/2 cups powdered sugar
- 1 1/2 cups Rice Krispies
- 8 ounces vanilla almond bark*
- 6 ounces white chocolate chips
- sprinkles for topping optional
- Place the peanut butter and butter in a microwave-safe bowl. Heat in 30-second intervals in the microwave, stirring, until melted and smooth. (You can also do this on the stove over low heat.)
- Pour into a medium mixing bowl and stir in Rice Krispies and powdered sugar. (Mixture will be fairly dry and crumbly.)
- Line a large baking sheet with parchment paper. Melt the almond bark and white chocolate chips together in the top of a double boiler set over simmering water.
- Shape the peanut butter mixture into 1-inch balls and use a fork to dip them in the chocolate. Tap the fork on the edge of the bowl to remove excess chocolate, then set on the baking sheet.
- Top with sprinkles (if desirethen refrigerate until set.
- Store in an airtight container in the fridge for up to a week or in the freezer for up to a month. (Put wax paper between layers of the peanut butter balls so they don’t stick together.)
- *Almond bark is also called candy coating or candy melts; you can typically find it in the baking aisle next to the chocolate. If your grocery store doesn’t carry it, check at a craft store.
- To get a smooth coat of chocolate you might need to dip your peanut butter balls twice; refrigerate to set the chocolate in between coats. (Or just cover imperfections with sprinkles.)
- If you prefer regular chocolate, use regular chocolate chips and chocolate almond bark instead of white chocolate
- If you use the above variation, try half butterscotch chips and half chocolate chips—it’s delicious
- Chopped salted peanuts or chopped Oreos are fun alternative toppings if you don’t use sprinkles
- Drizzle dark chocolate over the chilled peanut butter balls for a really dramatic garnish