(So Fast) Chocolate Rice Crispy Balls

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In just about 10 minutes, you can make the most delicious homemade Chocolate Rice Crispy Balls with more nutrition and less sugar.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: balls

Calories: 104kcal

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.

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.