In just about 10 minutes, you can make the most delicious homemade Chocolate Rice Crispy Balls. They have ample nutrition, less sugar, and are just so yummy!
I love this method of turning 4 simple ingredients into the yummiest treat.
These Chocolate Rice Crispy Balls taste similar to a store-bought crunch bar, but have protein, beneficial fats, less sweetness, and are so darn easy to make.
Plus, they are a no-bake snack that stores well for weeks at room temperature which eliminates the risk of any waste…though that’s never an issue in my house because we love them so much!
(You may also like my No-Bake Chocolate Balls, Peanut Butter Rice Krispie Treats, and No-Bake Chocolate Granola Bars.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chocolate Rice Crispy Balls so you know what to pick up from the store or have ready.
- Peanut butter: I prefer to use unsweetened natural style creamy peanut butter so the mixture is easy to stir together.
- Chocolate chips (dark or semi-sweet): These melt into the mixture and help bind the balls together. Using dark or semi-sweet adds delicious chocolate flavor.
- Brown rice syrup: This ingredient is sticky but has a lower glycemic index level than honey—and tastes less overtly sweet. I prefer it to honey, but if you can’t find it, you can use honey in a pinch.
- Crispy rice cereal: Use any store brand or name brand crisp rice cereal here. It stays crispy in the chocolate mixture, creating that classic crunch bar texture.
Step-by-Step Instructions
Here’s a preview of how to make these Chocolate Rice Crispy Balls so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the chocolate chips, peanut butter, and brown rice syrup to a heat-proof bowl.
Step 2. Warm to melt. Stir together to make an even mixture.
Step 3. Add the cereal to the melted chocolate mixture and stir with a wooden spoon to make a uniform batter.
Step 4. Use a mini ice cream scoop to portion out into 1-inch balls. Roll in your hand. Add sprinkles if desired.
TIP: You can place each ball into a mini cupcake liner or onto a piece of parchment paper to set.
Chocolate Rice Crispy Balls FAQs
They store great at room temperature, staying firm and together but crisp and tender enough to easily chew. You can store them in the refrigerator, but they do firm up more.
You can either find it near the honey or corn syrup in your grocery store or you can buy it online. One jar lasts for months (and you can get two batchs of this recipe from one jar).
You can use any other nut or seed butter you prefer, including Sunflower Seed Butter as an option to make them peanut-free.
How to Store
To store, place the balls into an airtight container and store at room temperature for up to one month. To store longer, freezer for up to 3 months. To store in the freezer, place bars in a zip-top bag and remove as much air as possible.
Best Tips for Success
- Make sure the chocolate chips are very warm and melted into the rest of the wet ingredients before adding the cereal.
- Dip in sprinkles right after forming the balls if desired.
- Serve with fresh fruit, Banana Milk, Vanilla Yogurt, or another easy side.
- Use Rice Krispies cereal or a store brand equivalent. (Do not use “puffed rice cereal” as it will get soggy in the mixture.)
- Make a half batch to start with a smaller amount.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
(So Fast) Chocolate Rice Crispy Balls
Ingredients
- ½ cup peanut butter (unsweetened natural style creamy)
- ½ cup chocolate chips (dark or semi-sweet)
- ⅓ cup brown rice syrup
- 2 cups crispy rice cereal
Instructions
- Add the chocolate chips, peanut butter, and brown rice syrup to a large heat-proof bowl. Heat in the microwave in 30 second intervals until smooth, stopping to stir. (It should take a minute).
- Add the crispy rice cereal.
- Stir with a wooden spoon, then use your (clean) hands, if needed, to make a uniform batter.
- Use a mini ice cream scoop or a measuring spoon to portion out the batter into balls. Roll in your hand. Set aside on a plate or in a storage container.
- Chill for 10-20 minutes to set and store or serve.
Notes
- To store, place bars into an airtight storage container and store at room temperature for up to one month. To store longer, freezer for up to 3 months. To store in the freezer, place bars in a zip top bag and remove as much air as possible.
- I prefer to use brown rice syrup in this recipe since it adds to the classic chewy granola bar texture and tastes less overtly sweet than honey. One jar will make 2 batches (and it lasts for months and months.) If you do not have it, you can use honey, though it holds a little less firmly.
- Chill for a bit before serving so they firm up. (They do not lose their shape at room temperature though.)
- Nut-free: Use sunflower seed butter instead of the peanut butter.
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