Best Crispy Rice Cereal Balls Recipes

CRISPY PEANUT BUTTER BALLS

Steps:

• In a large bowl, beat peanut butter and butter until blended; gradually beat in confectioners' sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled., In a microwave, melt chocolate chips and 1/4 cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set. , In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

COCONUT DATE BALLS

Steps:

• In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

CRUNCHY BUCKEYES

Steps:

• Line a baking sheet with parchment. Beat the peanut butter, butter and salt in a large bowl with an electric mixer on medium speed until combined. Add the sifted confectioners' sugar and vanilla; beat on low until incorporated. Increase to medium-high and beat until fluffy and smooth, about 1 minute. Gently stir in the rice cereal with a rubber spatula. Scoop 2-teaspoon-sized mounds (11 to 12 grams each) and roll into balls. Place on the prepared baking sheet and freeze until very firm but not frozen, 20 to 30 minutes.
• Microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second increments, stirring in between, until the mixture is melted and smooth. Let cool slightly for 2 minutes.
• Stick a toothpick into the top of a ball and dip the ball into the melted chocolate. Coat most of the ball in chocolate, leaving a small uncoated circle on top; let excess chocolate drip off. Return the ball to the baking sheet and remove the toothpick. Repeat with the remaining balls. Smooth out the hole left by the toothpick if desired. Refrigerate until the chocolate has set and the peanut butter ball is very firm, at least 1 hour. Keep refrigerated until ready to serve.

CHEESE CRISPIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet.
• Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. Enjoy!

CRISPY RICE BUCKEYES

Steps:

• In a large bowl, beat the peanut butter and butter until blended; gradually beat in confectioners' sugar and salt until smooth. Stir in crispy rice. Refrigerate until firm, 30 minutes. Roll into 1 inch balls and chill again. , Melt chocolate in the microwave. Dip balls into chocolate, allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set.