Whip Up Happiness: The Easiest 3-Ingredient Peanut Butter Balls (No Bake!)
Craving something sweet and comforting without a big baking project? These 3-Ingredient Peanut Butter Balls are your answer! Quick, easy, and incredibly delicious, these no-bake treats come together in minutes and are perfect for a spontaneous sweet craving or a homemade gift.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- rubber spatula
- Small cookie scoop
Ingredients
- 1 cup creamy peanut butter not the natural kind where the oil separates
- 1 cup powdered sugar Also known as confectioners' sugar.
- 1 cup crispy rice cereal Like Rice Krispies!
Instructions
- Step 1: In a large mixing bowl, combine peanut butter and powdered sugar. Mix until super smooth and completely combined.
- Step 2: Gently fold the crispy rice cereal into the peanut butter mixture until evenly distributed.
- Step 3: Take small portions (about 1 inch in diameter) of the mixture and roll them into neat balls between your palms.
- Step 4: Place the rolled balls onto a baking sheet lined with parchment paper.
- Step 5: Refrigerate the peanut butter balls for at least 30 minutes to set firmly.
- Step 6: Serve chilled and enjoy!
Notes
Substitutions & Additions: Experiment with almond or cashew butter, crushed graham crackers, or pretzels. Drizzle with melted chocolate (milk, dark, or white) for an extra treat, or roll in sprinkles, shredded coconut, or a sprinkle of flaky sea salt.
Tips for Success: Use room temperature peanut butter for easier mixing. Adjust consistency by adding more powdered sugar if too sticky, or a tiny bit more peanut butter if too dry. Use a small cookie scoop for uniform balls. Don't skip the 30-minute chilling time, as it's crucial for setting. These can be prepped ahead!
Storage: Store in an airtight container in the refrigerator for up to 1-2 weeks. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving.