Peanut Butter and Chocolate Chip Rice Krispies Balls

READY IN: 5mins
Recipe by mary winecoff

I saw this in Oprah Magazine (December 2008) and thought this would be a great addition to those Christmas cookie platters we all have to make. Very quick and easy to do. This only has 5 ingredients. This uses chocolate-covered toffee candy bars (Heath bars) and looks easy enough for my boys to make for their teacher. This also uses a microwave to make things go even quicker.

Top Review by CoffeeB

I was almost tempted to press these into a 9x13 baking dish, but decided to follow your recipe and make them into cookie balls. I flattened them a bit as you can see by the picture in lieu of keeping them as balls. Oh and I should mention that I doubled this recipe knowing that these would go over in a big way. I was right:-) Made for PhotoTag~

Ingredients Nutrition

  • 2 (1 1/2 ounce) chocolate-covered english toffee bars
  • 2 cups Rice Krispies
  • 12 cup chunky peanut butter
  • 16 regular size marshmallows
  • 14 cup miniature semisweet chocolate chips
  • canola oil, for coating hands to roll into balls


  1. Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.
  2. Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds. Add marshmallow and microwave on high until softened, about 30 seconds.
  3. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy gars and chocolate chips. Stir until combined.
  4. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.

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