Step-by-Step Instructions
Prep the pan – Line a muffin pan with liners and lightly spray with non-stick spray.

Melt peanut butter mixture – In a saucepan over low heat, melt peanut butter, honey, and salt. Stir until smooth.

Add cereal – Remove from heat and stir in Rice Krispies until evenly coated.

Fill muffin pan – Scoop mixture into liners and press firmly so they hold their shape.

Melt chocolate – Over low heat (or in 30-second microwave intervals), melt chocolate chips until smooth.

Top & swirl – Spoon chocolate over each peanut butter base. Smooth or swirl as desired.

Chill – Refrigerate until firm (about 30–40 minutes).

Enjoy! – Peel away liners and indulge in crunchy, chocolaty bliss.

Tips for the Best Peanut Butter Balls
Press the mixture down firmly in the liners—this keeps them from crumbling.

If you love extra peanut butter, drizzle some over the chocolate topping before chilling.

Don’t skip the salt—it makes the peanut butter and chocolate flavors pop.

For a fancy touch, sprinkle flaky sea salt on top before chilling.

Storage Instructions
Fridge: Store in an airtight container for up to 1 week.

Freezer: Freeze for up to 2 months—thaw in the fridge before eating.

Room temp: Best to keep them chilled so the chocolate stays firm.

FAQ

Can I make these without honey?
Yes! Maple syrup or agave syrup works perfectly.

Can I use creamy peanut butter?
Absolutely—though I recommend crunchy for that extra texture.

Can I make them nut-free?
Yes, swap peanut butter for sunflower seed butter or almond butter.

Do I have to use muffin liners?
Not at all! You can press the mixture into a parchment-lined baking dish, spread chocolate on top, chill, and cut into bars.

Conclusion
These Peanut Butter Balls with Chocolate Rice Krispies are simple, satisfying, and totally addictive. They’re perfect as an after-school snack, potluck treat, or just a sweet bite when those cravings hit. And the best part? They come together in less than 30 minutes!