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Melt the Chocolate & Peanut Butter
In a saucepan over low heat (or microwave in 30-second intervals), melt the chocolate chips and peanut butter together, stirring constantly until smooth and combined. -
Mix in the Cereal
Remove from heat. Stir in the Rice Krispies until evenly coated and fully mixed. Let cool slightly (about 1–2 minutes) so it’s easier to handle. -
Form into Balls
Using your hands or a small scoop, form mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. -
Chill
Refrigerate for 10–15 minutes or until firm. That’s it! -
Optional Finish:
Roll in sprinkles, coconut, crushed nuts, or drizzle with melted white chocolate for extra flair.
Tips & Variations
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Nut-free? Use sunflower seed butter or cookie butter.
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Chocolate overload? Dip half the ball in melted chocolate and let set for a “half-dipped” look.
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Holiday twist? Add crushed candy canes for a festive peppermint flavor.
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Storage: Keep in an airtight container in the fridge for up to 1 week—or freeze for longer shelf life.
Why These Are a Blog Goldmine
This recipe hits all the high-RPM marks:
✔ Easy + No-bake
✔ Kid-approved
✔ Holidays & gifting
✔ Pantry ingredients
✔ Addictive visuals for Pinterest and Instagram
Final Thoughts
Whether you’re whipping these up for a holiday tray, gifting them in cute cellophane bags, or simply indulging in a late-night chocolate craving, Chocolate Rice Krispie Balls deliver every time. They’re crunchy, chewy, chocolatey, and 100% crave-worthy.
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