Creamy peanut butter, crispy brown rice cereal, and a rich dark chocolate coating make these little bites the perfect combination of sweet, salty, and crunchy. Made with simple, wholesome ingredients, they're a delicious make-ahead snack to keep in the fridge when you're craving something sweet.
MAKES
16-18 BALLS
QUICK RECIPE OVERVIEW
Why you’ll love it
These no-bake bites taste like a chocolate peanut butter treat, with a satisfying crunch in every bite. Make a batch ahead of time for an easy afternoon snack or a little something sweet after dinner.
What Makes It So Flavorful?
Creamy peanut butter gives these bites their rich, nutty flavor, while crispy brown rice cereal adds a light crunch. A dark chocolate coating brings just enough sweetness to make them feel like a treat.
Helpful Tips
Stir the crispy rice cereal in last to preserve its crunch. If the mixture feels too soft to roll, refrigerate for 10–15 minutes before shaping.
Peanut Butter Crunch Balls
CRUNCHY · CHOCOLATEY · NUTTY
16-18 BALLS | PREP 15 MINUTES | CHILL 1 HOUR
Ingredients:
1 cup creamy peanut butter, well stirred
2 tablespoons honey or pure maple syrup
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
1 tablespoon collagen peptides
1 tablespoon protein powder
1 tablespoon unsweetened almond milk, as needed
⅓ cup dark chocolate chips
Method:
In a medium bowl, stir together the peanut butter, honey or maple syrup, vanilla, flaxseed, collagen, and protein powder until well combined.
Add the crunch. Stir in the almond milk as needed to soften the mixture, then gently fold in the crispy brown rice cereal.
Shape the balls. Using a small cookie scoop, portion and roll the mixture into 16–18 evenly sized balls. Arrange on a parchment-lined baking sheet.
Refrigerate for about 30 minutes, until firm enough to dip.
Melt the chocolate. Place the chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until smooth.
Dip each ball halfway into the melted chocolate or drizzle chocolate over the tops. Return to the parchment-lined baking sheet and refrigerate for 30 minutes, until the chocolate is firm.
Recipe Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Freezer-Friendly: Freeze in a single layer until firm, then transfer to a freezer-safe container for up to 3 months. Enjoy straight from the freezer or let soften for a few minutes.
Peanut Butter Tip: Choose a natural peanut butter made with just peanuts and salt. Stir well before measuring, as the oil naturally separates.
Texture Tip: Different peanut butters and protein powders absorb moisture differently. If the mixture is too dry, add a little more almond milk. If too sticky, add a small amount of ground flaxseed or protein powder.
Chocolate Tip: The ⅓ cup of chocolate chips is ideal for dipping halfway or drizzling. For a fully coated chocolate shell, you'll need additional melted chocolate.
Easy Swap: Almond butter works beautifully in place of peanut butter for a slightly milder flavor.
