Crunchy Salty Sweet

For pretty much every holiday, I’m craving something with peanut butter! See examples here, here, and here.

I make my crispy peanut butter balls every year for cookie exchanges (and pretty much once a month just because 🤷🏼‍♀️). So I wanted to make an Easter version with white chocolate.

These really could not be an easier recipe, and I love that they require only a few ingredients, and don’t require turning on the oven. They also come together in about 20 minutes, which means you’re already super close to a really delicious treat.

Feel free to use semi-sweet, dark, or milk chocolate instead of white. These are very sweet treats that kids love!! I love them too, but also appreciate less sweet treats and think these are amazing with dark chocolate.

Finally, any nut butter will work here! If you use unsalted nut butter, please use 3/4 teaspoon of salt instead of 1/2 tsp.

In a large bowl, mix together the powdered sugar, peanut butter, butter, salt, and vanilla extract.

Once mostly combined, add in the rice cereal.

Form into 1-1.5 inch balls and place onto a baking sheet. Place into the freezer.

In a microwave safe bowl, melt the chocolate and coconut oil in 20 second increments until just melted. It will take about 2 minutes.

Working on small batches (3-4), coat each ball with chocolate and decorate with sprinkles. Since we froze the balls and added coconut oil, the chocolate will firm up quickly. So make sure you’re adding the sprinkles while the chocolate is still wet.

Place into the fridge to firm them up, and dig in!

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Makes: 16-20 balls

Prep: 15 minutes, Cook: 2 minutes, Total: 17-20 minutes

• 1 1/4 cups powdered sugar
• 1 cup creamy peanut butter (or any nut butter)
• 4 tablespoons butter, melted
• 1/2 teaspoon kosher salt (increase to 3/4 tsp if you use unsalted nut butter)
• 1/2 teaspoon vanilla extract
• 1 cup rice cereal
• 12 oz white chocolate chips (or any chocolate you like)
• 2 teaspoons coconut oil
• Sprinkles, for decorating

In a large bowl, mix together the powdered sugar, peanut butter, butter, salt, and vanilla extract.

Once mostly combined, add in the rice cereal.

Form into 1-1.5 inch balls and place onto a baking sheet. Place into the freezer.

In a microwave safe bowl, melt the chocolate and coconut oil in 20 second increments until just melted. It will take about 2 minutes.

Working on small batches (3-4), coat each ball with chocolate and decorate with sprinkles. Since we froze the balls and added coconut oil, the chocolate will firm up quickly. So make sure you’re adding the sprinkles while the chocolate is still wet.

Place into the fridge to firm them up, and dig in!