Rice Krispie Balls

Five ingredients and no oven. Peanut butter and butter melted together create a sticky, rich base that binds Rice Krispies and chopped nuts into a dough you can roll into bite-sized balls. A coat of powdered sugar on the outside gives each one a sweet, snowy finish.

The ratio of a full cup of peanut butter to just 2 tablespoons of butter keeps these firmly in peanut-butter-candy territory. Every bite has that dense, fudgy chew from the peanut butter with the light crunch of rice cereal popping through.

These set up at room temperature, so they’re ready to eat as soon as you finish rolling. They’re a go-to for bake sales, holiday cookie trays, and anytime you need a sweet treat without turning on the oven.

Kitchen Tips

• Melt the peanut butter and butter over low heat, stirring constantly. High heat separates the oils in the peanut butter and makes the mixture greasy.
• Work quickly when shaping. The mixture firms up as it cools and becomes harder to roll into smooth balls.
• Wet your hands slightly before rolling to prevent sticking.
• Store in an airtight container in the fridge. They soften at room temperature on warm days.

Variations

• Dip cooled balls halfway in melted chocolate for a Buckeye-style treat.
• Use almond butter or sunflower seed butter for a nut-free school-friendly version.
• Add a tablespoon of honey or maple syrup for extra sweetness and a chewier texture.