I was first introduced to these delectable chocolate peanut butter balls when I was in elementary school, from our neighbor who loved to cook and bake. They were so well loved, my mom collected a few of her delicious recipes, like these chocolate peanut butter balls. Throughout the years, as I was growing up, we made these peanut butter balls every holiday season! It takes a handful of ingredients and a bit of work, but is well worth it!
I have always made chocolate peanut butter balls until my daughters developed allergies to both peanuts and peanut butter. But there is good news!! Your favorite nut or seed butter can be used to create these scrumptious morsels of goodness! This recipe is really quite versatile — you really can use any nut or seed butters in them! I have successfully made these with sunflower seed butter, wow butter (which is made from toasted soy) and even pea butter (made from dried peas). Not only can they be nut-free, but they can also be made gluten-free and still taste absolutely delicious!! Throw on some holiday music, grab the kids or friends and create some delicious memories with this oldie, but yummy recipe!
Let’s get started!
In a bowl, combine nut or seed butter of choice, icing sugar and mix well. Add crispy rice cereal and stir. You can also use gluten free crispy rice cereal! Mix well. If the mixture is too moist, add more icing sugar and if too dry, add more nut/seed butter or a spoon of water. I often use water if my mixture is too dry and crumbly.
Next, scoop and roll. A few years ago, I decided to no longer roll them, and instead just scoop with a cookie scoop and place on parchment paper — much less messy and a lot quicker too!
These are delicious as is but look so much more festive on the holiday platter when they are dipped in chocolate and sprinkled with some festive sprinkles!! Plus, they taste so much more rich when dipped in chocolate – its sort of like a peanut butter cup! Refrigerate for 10 minutes.
Melt semisweet chocolate. Let the chocolate cool slightly before dipping or the hot chocolate will cause the nut/seed butter balls to melt slightly and lose their shape. Dip in melted chocolate – I use forks to maneuver them in and out of the chocolate. Lightly tap and place back onto parchment paper. Sprinkle with your favorite holiday sprinkles. Let set.
These are deliciously addictive and so hard to just eat one! They are one of my favorite goodies we make every Christmas season!
You can also make these for any other holiday by changing up the color of chocolate they are dipped in! Dip in orange chocolate and place a green jelly bean on the top to create pumpkins, draw on a face with edible marker or melted chocolate or even add candy eyes to turn these cute pumpkins into jack-o-lanterns! Or shape them into an egg shape and dip them into a variety of colors to create an Easter egg. Dip them in red, white and blue and dust with sanding sugar for 4th of July or dip them in red & white chocolate and sprinkle with maple leaf sprinkles for Canada Day. Dip them in dark chocolate and add a candy corn, some jelly beans, candy eyes and edible rice paper for feathers to create a cute turkey for Thanksgiving. Dip them in white chocolate for winter and add a few snowflake sprinkles or stack them and turn them into snowmen. Dip them in dark chocolate and sprinkle with candied bacon or add a sprinkle of flaked sea salt for an elevated twist. The options really are endless and these can be enjoyed year round!
Chocolate Peanut Butter Balls or Chocolate Nut/Seed Butter Balls
1 cup peanut butter or nut butter or seed butter of choice
1 cup icing sugar
1/2 cup crispy rice cereal or gluten-free crispy rice cereal
Combine altogether and roll into balls or scoop with a cookie scoop. If too dry, add a sprinkle of water and if too moist, add a bit of icing sugar. Place on parchment paper. Refrigerate for 10 minutes.
2/3 cup chocolate chips
1 tbsp butter
Melt chocolate and butter together, and let cool slightly before dipping. Dip each ball, lightly tap for excess chocolate to drip off and continue until all have been dipped. Place dipped chocolate balls back onto parchment paper and sprinkle with your favorite holiday sprinkles. You can also leave as is or drizzle with red and green chocolate once set. Leave set. Place in an airtight container. These freeze great and are perfect for any holiday baking platter!
enjoy from Our City Homestead to yours