Peanut Butter Balls have a crunchy, mildly sweet, peanut butter flavor. They are crunchy because of the Rice Krispies®.
If you want more of a crunch, you can use crunchy peanut butter. Peanut Butter Balls are pretty on a dessert tray. We coat them in either crushed graham crackers, crushed peanuts/walnuts or coconut. You can dye some of the coconut to add color to your dessert trays.
For many years, my mother and I would make Peanut Butter Balls every Christmas. I used to take a couple days off of work before Christmas and Mom and I would make all kinds of goodies to share with family, friends, neighbors and colleagues. Peanut Butter Balls would be one of the items on our plates or in our gift bags.
Mom's original recipe uses butter. I altered the recipe to use dairy-free butter. If you aren't concerned with making a dairy-free treat, then you can use butter, or margarine.
I made Peanut Butter Balls for Jeff for Valentine's Day. He loves peanut butter. Mom used to make him Buckeyes a few times a year, so, I think he was expecting a Buckeye with a different coating. He popped a whole Peanut Butter Ball in his mouth! He reminded me of a dog that eats peanut butter and gets it stuck in the roof of his mouth! Peanut Butter Balls contain more peanut butter per ball than a Buckeye and are softer, so, it's best to take a bite of a Peanut Butter Ball instead of popping a whole one in your mouth. Jeff really liked the peanut butter balls.
Peanut Butter Balls are easy to make, but they are messy. I find it more efficient to mix by hand instead of using a utensil. I think you get the ingredients blended together better when using your hands. To reduce sticky fingers, I would coat the peanut butter with the powdered sugar as I was mixing it. This would keep my hands from being coated with peanut butter. I still get some peanut butter on my hands, but not as much as when I don't coat it with powdered sugar.
You want the peanut butter balls to be moist. If they seem dry, you can add more dairy-free butter. I find that the mixture may need additional butter if the peanut butter is not very moist. If there is oil in the peanut butter, I make sure to include a little of it in the mixture because it adds moisture and flavor.
An optional ingredient in Mom's recipe is 1/2 cup of walnuts. I don't recall ever adding walnuts to this recipe. I prefer crunchy peanut butter, so I usually make them with crunchy peanut butter, which gives you small pieces of peanuts. Mom, and Jeff, prefer creamy peanut butter, which will make a less crunchy treat.
I hope you enjoy!
Peanut Butter Balls
Peanut Butter Balls
- 1 cup peanut butter
- 1 tablespoon vegan butter Butter can be used, if you prefer.
- 1 cup Powdered sugar
- 1 cup Rice Krispies
- 1 cup Powdered sugar
- 2-4 tablespoons water
- 1/2 - 3/4 cup graham crackers, crushed You can also use nuts or coconut.
- First, make the peanut butter balls by mixing the peanut butter, vegan butter, powdered sugar, and Rice Krispies together until well blended.
- Form into balls that are about 1 1/2 inches in diameter. I use a cookie scoop to dip the peanut butter mixture out of the mixing bowl. Place the balls onto wax paper.
- Make the icing by mixing the powdered sugar and water together. Start with 2 tablespoons of water first. The icing should be thin, but not watery. Add more water, if needed. Put the icing in a shallow bowl.
- Using a food processor or blender, crush the graham crackers into fine crumbs. Put the crumbs into a shallow bowl.
- Using one spoon for the icing, coat one peanut butter ball with icing. I place the peanut butter ball in the icing and use the spoon to pour icing over the peanut butter ball.
- Using the icing spoon, drain the excess icing off of the peanut butter ball. Then, put the icing coated peanut butter ball into the graham cracker bowl. Using a separate spoon for the graham crackers, coat the ball with the graham cracker crumbs.
- Once the ball is coated, place it on the wax paper. Repeat dipping the balls into the icing then the graham cracker crumbs until all balls are coated.
- Let the icing harden. Store in an air tight container.