Holiday Peanut Butter Balls

A Few Words…

I have a sweet tooth and I’m not denying it! Do you?

I know from experience that when you deny yourself of any food that you love, more often than not, you feel deprived and end up eating way more than you wanted to. I don’t believe in diets and I don’t want my clients to believe that they are on a diet either. It’s all about balance – 80/20 Rule (80% healthy and 20% for those indulgences now and then).

Whether you are hosting for the holidays, bringing goodies to someone’s house, or just need yummies in the house for company, these Holiday Peanut Butter Balls are amazing and easy to make for any occasion.

Mini desserts are fabulous because you could put some fruit on your dessert plate and have 2 of these bite sized treats and not feel deprived.

Have you seen my recipe for Mini Cherry Cheesecakes or Mini Apple Cakes? Perfect when you’re entertaining or to bring to someone’s house! Real dessert- just mini size!

What desserts are you making?
I’d love to hear so please share in the comments below:)

Holiday Peanut Butter Balls

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Yields 75-100 balls


  • 1 ½ cups creamy peanut butter (NOT melted)
  • 4 cups icing sugar
  • ½ cup unsalted butter, room temperature
  • 2 cups Rice Krispies
  • 3 cups dark chocolate chips
  • Different sprinkles

In a stand mixer fitted with a paddle attachment, combine peanut butter and butter. If you don’t have a stand mixer, cream the peanut butter and butter until smooth using a hand mixer. Slowly add icing sugar and then the Rice Krispies. Mix until just combined.

Place the mixture in the refrigerator until firm, about 45 minutes.

Take the chilled mixture and scoop out a tablespoon. Roll into 1 inch balls and place on a baking sheet that has been lined with parchment paper. Place in the freezer for at least an hour.

When ready to dip the balls, line a baking sheet with parchment paper and set aside. Put the sprinkles in a shallow bowl and set aside. Melt the chocolate in the microwave (slowly in 30 second increments so it doesn’t burn!) or in a double boiler.

Dip the balls in the melted chocolate; roll in the sprinkles and then place on the lined baking sheet. Once all the balls are covered in chocolate, store in a covered container in the fridge or freezer.